- 200 g gula melaka (palm sugar)
- 5 tablespoon water
- 1 pandan leaf (optional)
Grate the palm sugar with a knife or a cheese grater. (See the notes below for adjustments in the water used in the recipe if you chop your gula melaka instead of grating it).
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.
- 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 will need to increase the amount of water used to cook the syrup. The adjustment would depend on how large or small you chop your palm sugar into.
Calories: 3.3kcal | Carbohydrates: 0.9g | Sodium: 2mg | Sugar: 0.7g | Calcium: 0.1mg