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GULA MELAKA
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably.
Gula melaka is made by extracting the sap from the budding flower of a date, coconut or sago palm. 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. References
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