Palm Sugar and Coconut Blossom Sugar

What Is Palm Sugar?

Palm sugar is a type of sugar made by boiling down and crystallising the sap of various palm species. When it is made from the sap of the coconut palm, it is also known as coconut blossom sugar.

Palm sugar is an important ingredient in the cuisines of Southeast Asia and South Asia. It balances complex flavour combinations and can also simply enhance flavour. In Asia, palm sugar is often used in a thick liquid form, while in Europe it is almost exclusively available in solid and powdered forms.

Solid palm sugar is available in Asian supermarkets in several forms. All of them are similarly easy to use. For Thai salads and quick stir-fries, I recommend the powdered form because it is easiest to stir into sauces. For curries, the form does not matter because the sugar dissolves when heated.

In the context of Indian cuisine, palm sugar is sometimes also called jaggery, although this term can also refer to sugar made from sugar cane.

You can find palm sugar in many different forms in almost every Asian supermarket. The following overview explains the different types and forms.

Types of Palm Sugar

Palm sugar is an umbrella term. It can be made from the flower sap of different palm species. The palms used and the names for the resulting sugar differ by region. The table compares types that are particularly common in Thailand and Indonesia.

In Indonesia, gula merah literally means red sugar and is used as a name for brown palm sugar. The name does not reliably identify a particular palm species.

Thick Liquid Palm Sugar

Thick liquid palm sugar has a consistency similar to honey. Unfortunately, it does not remain liquid for long in Europe. It crystallises and hardens.

Palm Sugar Cubes

Hardened palm sugar is also available in cube form. These cubes are practical when preparing Thai curries or som tam because they are already the right size. In Thailand, palm sugar in this cast, solid cube form is called . The term describes the form in which it is sold and is independent of the palm species from which the sugar is made.

Usage

• Thai Gaeng Panaeng Gai

Palm Sugar Powder

Powdered palm sugar is the easiest form to use in Thai salads, quick stir-fries, and marinades. Regular brown sugar can also be used as a substitute. The powder is often blended with brown cane sugar.

Coconut Blossom Sugar

Palm sugar made from coconut palm flowers is also called coconut blossom sugar. It is mainly sold in powdered form and often has a slightly salty note because coconut palms usually grow near the sea. In Thai, it is called .

Palm Sugar Discs

Pressed palm sugar discs may seem authentic for Thai cooking, but I find them impractical because you need force or a few tricks to portion them. If you are preparing a larger amount of Thai curry, you can simply use a whole disc.

Thailand uses several terms for this form. and refer to the traditional containers in which the sugar is shaped. refers to the Palmyra palm used.

Usage

• Green Thai Curry with Chicken
• Thai Gaeng Panaeng Gai

More Information

The following video from Hot Thai Kitchen provides more information about palm sugar in Thai cooking.