Pranee's Thai Kitchen

Thai coconut palm sugar has a unique flavor with caramel and butterscotch notes. It is has a low melting point and high burning point.  It is also a great sugar for savory dishes, as it is a perfect addition to bitter, sour, salt and spicy note in Thai cooking.

It is also known as a good choice for sugar for a low glycemic index.

Making several cuts or slits into the bud of a coconut flower stalks and collecting sap or nectar. Phayom or Thai plant bark chip is added for a natural preserve to keep the sap from fermenting into alcohol.

The sap is reduced, taking approximately 1 ½  hours. The clue for the sugar maker to know when the caramel is ready is by observing the texture and the size of the bubble and the intense fragrance.

Stir with special tool to aerate the palm sugar and get it to a texture of creamy rich before pouring into a container. It will take about 15 to 30 minutes to cool and solidity depending on the volume.