Gula Melaka Syrup (Palm Sugar Syrup)

5 from 2 votes

This gula melaka syrup needs only 2 ingredients recipe takes less than 10 minutes to prepare. It's easy, quick and simple all the same!

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: Asian

Servings: ml

Calories: 3.3kcal

Grate the palm sugar with a knife or a cheese grater.
Place it into a small pot.
Add water. Knot the pandan leave (if using) and drop it into the pot. Turn on the heat to low.
Cook the syrup until the gula Melaka is all dissolved and the syrup starts to bubble at the sides. This should take about 3 to 5 minutes. Stir to help the sugar dissolve quicker.
Remove the syrup from heat and let it cool down completely.
Strain the syrup to remove any residue or sugar crystals. Pour the gula Melaka syrup into a clean and dry jar or bottle.

Gula Melaka is easier to cut and grate when it is at room temperature. If you store yours in the refrigerator, leave it at room temperature at least one day in advance for the sugar block to warm to room temperature.
When chopping the sugar block, try to chop them into as small pieces as possible. It also helps to keeps the size consistent for quicky and easy melting.
The recipe above makes gula Melaka in thick honey-like consistency. For a lighter consistency, increase the water to 6 or 7 tablespoons.
The amount to time required for the gula Melaka to dissolve depends on how small it is chopped into or grated. The recipe above is made with grated gula Melaka. If you wish to chop your gula Melaka instead of grating it, you may need to increase the water to cater for the longer dissolving time and the resulting evaporation of liquid due to the longer cooking process. Otherwise, you might end up with a much thicker syrup.

Calories: 3.3kcal | Carbohydrates: 0.9g | Sodium: 2mg | Sugar: 0.7g | Calcium: 0.1mg