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Throughout East & West Malaysia
Gula melaka is made by extracting the sap from the budding flower of a date, coconut or sago palm. It has no chemical job, no additives or preservatives.
PROCESS OF MAKING:
The sap is boiled until it thickens, leaving a sticky sugar that is whipped and dropped in lumps on cellophane, or poured into containers, traditionally bamboo tubes, where it solidifies.
The colour can vary from pale, creamy beige to rich, dark brown; and the consistency can vary from a thick gooey paste akin to creamy granulated honey, to a rock-hard block.
Best to be used as a substitute for the white or brown sugar that we consumed on daily basis.
Throughout Southeast Asia it is used as a sweetener in baking and desserts.
Thailand: used in savoury dishes as one of the flavour foundations to balance the saltiness from fish sauce or the spiciness of chillies, especially in som tum (green papaya salad).
India: used interchangeably with the local ingredient jaggery, made from crushed cane sugar, which has a religious significance and is offered to the deity at festivals. Also traditionally given to new mothers to help them recover their strength after childbirth.
Myanmar: eaten pure and whole as a sweet; also known as “Burmese chocolate”.
If you use too much spice in a curry (especially Thai curries) add some shavings of gula melaka – this sweetness cuts the heat making the spices milder and easier on the palate.
WAY TO CONSUME:
Best used directly into beverages, or making desserts, off for marinating our red or white meat.
Gula Melaka Block – 1 kg (around 3-5 blocks)
Gula Concentrated Syrup – 470 ml
STORAGE METHOD & SHELF LIFE:
Lasts for 3-4 months under room temperature, or up to a year in the fridge.
Want to eat dessert, make your own Sago Pudding with Gula Melaka now ! Besides, it is also best pair with Roasted Hainanese Coffee too !