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Palm sugar was originally made from the sugary sap of the Palmyra palm , the date palm or sugar date palm (Phoenix sylvestris). Now it is also made from the sap of the sago, arenga pinnata and coconut palms, and may be sold as "arenga sugar" or "coconut sugar"
WHAT IS PALM SUGAR?
Palm sugar is a natural sweetener made from the sap of palm trees.
When the palms are from 15 to 20 years old they commence flowering and it is only then that they yield the sweet sap from which palm sugar is made.
Making Palm Sugar:
Palm neera tappers have to be extremely agile to shin up palm trees with only a circle of rope around their ankles for support. The sap flows when the inflorescence is tapped but first it must be beaten (gently) with a mallet for a couple of days. A small slice is taken off the end and a receptacle (usually an earthenware pot or gourd) hung close to the cut to collect the sap each night. The sap is known as 'sweet toddy' and for those lucky enough to be around when this is brought in, has a taste of ambrosia. The fresh sweet palm neera is boiled down shortly after collection to make palm syrup and palm sugar. If this is not done, within a few hours the 'sweet toddy' ferments into a sour, potent brew called toddy, a very intoxicating drink. It is the 'cheap grog' of tropical lands and is not fit to drink the next day.
To concentrate the nectar into solid sugar, the fresh juice is boiled down and evaporated before being poured into bamboo sections to form cylindrical shapes, or into coconut shells so they emerge as large shallow hemispheres, or into small baskets woven of palm leaves. In this form, the sugar has to be scraped or chipped from the rather hard block. This gur, as it is called in India, or jaggery as it is known in Sri Lanka and Burma, gula melaka in Malaysia or gula jawa in Indonesia, is used on a daily basis in these countries as a sweetener.There is no identical Western counterpart, but there are substitutes which give a reasonable flavour likeness. Palm sugar is sold in rounded cakes, cylinders, blocks or large plastic or glass jars. This sugar, even when soft, can be extremely dense and very sticky.
Characteristics of Palm sugar
The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has. It has a rich flavor. For cooking purposes, it has a very low melt temperature and an extremely high burn temperature. This makes it a suitable sweetener for confectioners.
The brown sugar is a golden brown granule or paste, sold in tubes, blocks or tin cans. Liquid versions of coconut palm sugar are also available. It may be light-colored or dark, soft and gooey or hard. As a lightly-processed product of cottage industry, it varies greatly from batch to batch.
Variations
There are various forms of coconut palm sugar available on the market. The coconut palm sugar found in Thai markets generally are not 100% pure coconut palm sugar, but is blended with white cane sugar and also malt sugar. These tend to white hard blobs. It's important to discern which product you're looking for; a pure coconut palm sugar or a coconut palm sugar mixed with other sugars.
In Indonesia, sugar made from the Borassus (Palmyra palm) is known as Gula Jawa ("Javanese sugar") or gula merah (red sugar).
In Thai cuisine, palm and "coconut sugar" (nahm dtahn bpeep/buk and nahm dtahn maprao) are used interchangeably. However, it may be an important distinction that "coconut sugar" is not derived from the coconut fruit itself.
According to Kasma Loha-unchit:
"Although the names are used interchangeably, palm sugar and coconut sugar are not the same. One comes from the palmyra or sugar palm and the other from coconut palm, but both are produced from the sweet, watery sap that drips from cut flower buds.
Nutritional Information
Macro-Micro Nutritional Information:
The Philippine Food and Nutrition Research Institute released the following information about their analysis of nutritive values found in coconut palm sugar. The original comparison only contained Coconut Nectar, Brown Sugar and Refined White Sugar. To provide a broader comparative analysis, we included Light Agave Syrup, Honey and Maple Syrup. We realize that all of these sweeteners, including Coconut Palm Nectar, are agricultural products which means this data can change from product to product, batch to batch, season to season, region to region. This information is based on averages that we obtained from publicly available databases, primarily found on the internet. Our posted analysis is a genuine effort to provide consumers with an authentic comparison, yet we urge all consumers to conduct their own research in order to feel confident about anything going into their bodies.
Macro-nutrients (mg / 100gm)
For Coconut Palm Sugar, Agave Syrup, Honey, Maple Syrup, Brown Sugar, Refined, White Sugar, respectively
Nitrogen (N):
Coconut Palm Sugar 202
Agave Syrup NA
Honey NA
Maple Syrup NA
Brown Sugar 10
Refined, White Sugar 0
Phosphorus (P)
Coconut Palm Sugar 79
Agave Syrup 7
Honey 4
Maple Syrup 2
Brown Sugar 3
Refined, White Sugar 0
Potassium (K)
Coconut Palm Sugar 1030
Agave Syrup 1
Honey 52
Maple Syrup 234
Brown Sugar 65
Refined, White Sugar 2.5
Calcium (Ca)
Coconut Palm Sugar 8
Agave Syrup 1.5
Honey 6
Maple Syrup 67
Brown Sugar 24
Refined, White Sugar 6
Magnesium (Mg)
Coconut Palm Sugar 29
Agave Syrup 1
Honey 2
Maple Syrup 14
Brown Sugar 7
Refined, White Sugar 1
Sodium (Na)
Coconut Palm Sugar 45
Agave Syrup 1
Honey 4
Maple Syrup 9
Brown Sugar 2
Refined, White Sugar 1
Chloride (Cl)
Coconut Palm Sugar 470
Agave Syrup NA
Honey NA
Maple Syrup NA
Brown Sugar 16
Refined, White Sugar 10
Sulfur (S)
Coconut Palm Sugar 26
Agave Syrup NA
Honey NA
Maple Syrup NA
Brown Sugar 13
Refined, White Sugar 2
Boron (B)
Coconut Palm Sugar 0.6
Agave Syrup NA
Honey NA
Maple Syrup NA
Brown Sugar 0
Refined, White Sugar
Zinc (Zn)
Coconut Palm Sugar 2
Agave Syrup 0.2
Honey 0.2
Maple Syrup 4.2
Brown Sugar 0.2
Refined, White Sugar 0.1
Manganese (Mn)
Coconut Palm Sugar 0.1
Agave Syrup 0.1
Honey 0.1
Maple Syrup 3.3
Brown Sugar 0.2
Refined, White Sugar 0
Iron (Fe)
Coconut Palm Sugar 2
Agave Syrup 1
Honey 0.4
Maple Syrup 1.2
Brown Sugar 1.26
Refined, White Sugar 0.1
Copper (Cu)
Coconut Palm Sugar 0.23
Agave Syrup 0.1
Honey 0
Maple Syrup 0.1
Brown Sugar 0
Refined, White Sugar 0
Thiamine
Coconut Palm Sugar 0.41
Agave Syrup 0
Honey 0
Maple Syrup 0
Brown Sugar 0
Refined, White Sugar 0
Vitamin C
Coconut Palm Sugar 23.4
Agave Syrup 0.5
Honey 0.5
Maple Syrup 0
Brown Sugar 0
Refined, White Sugar 0
Sources: COMPARISON OF THE ELEMENTAL CONTENT OF 3 SOURCES OF EDIBLE SUGAR - Analyzed by PCA-TAL, Sept. 11, 2000. (MI Secretaria et al, 2003) in parts per million (ppm or mg/li). www.nutritiondata.com
Health Attributes of Palm Sugar Nutrients:
Macro-nutrients Health benefits provided by these nutrients
Nitrogen (N)
Help treat cardiovascular diseases
Phosphorus (P)
Important for bone growth, kidney functions and and cell growth
Potassium (K)
Reduces hypertension, helps regulate blood sugar, helps control cholesterol levels and weight
Calcium (Ca)
Vital for strong bone and teeth, and for muscle growth
Magnesium (Mg)
Essential for metabolism, nerves and stimulates the brain (memory)
Sodium (Na)
Plays a key role in the functioning of nerves and muscles
Chloride (Cl)
Corrects the pressure of body fluids and balance the nervous system
Sulfur (S)
Important for healthy hair, skin and nails, also helps maintain oxygen balance for proper brain function.
Boron (B)
Essential for healthy bone and joint function, enhances body’s ability to absorb calcium and magnesium
Zinc (Zn)
Called the “nutrient of intelligence†is necessary for mental development
Manganese (Mn)
Has antioxidant, free-radical-fighting properties, is important for proper food digestion and for normal bone structure
Iron (Fe)
Vital for the quality of blood, mental development and the immune system
Copper (Cu)
Helps to release energy, helps in melanin production in the skin, helps in the production of red blood cells and aid in the absorption and transport of iron.
Usage
While coconut sugar has long been a staple for South East Asian culinary heritage and herbal medicine, the evolution of this traditional sweetener into a practical and easy to use cane sugar alternative heralds an exciting moment for the food & beverage industry. Coconut Palm Sugar has an extremely low glycemic index, an extremely high nutrient content and an affordable price for manufacturers and consumers alike.
There has been a rapid increase in popularity with progressive manufactures in the United States who make products for the health conscious consumer. Because diabetes is becoming a global epidemic, consumers are becoming very aware of their sugar intake, in what form their sugar comes in and where it comes from. Coconut palm sugar, because of its low glycemic qualities and high nutrient profile, is gaining in popularity for a wide array of uses to cater to the sugar conscious consumer.
Companies are using coconut palm sugar in cookies, baked goods, protein powders, energy bar, beverages or anywhere cane sugar is used.
Palm sugar is often used to sweeten savory food to balance out the salty flavor of fish. Its primary use in Thai cuisine is in sweets and desserts, and somewhat less often in curries and sauces.
Indians have two varieties of Palmyra sugar. One is unrefined and is in the form of hard blocks of dark brown sugar. This known as Karuppatti in Tamil. Kerala in India also has this palm sugar known as karipotti and is used to make coffee known as karipotti kapi.This is used as a sweetener for making certain types of cakes and biscuits. To the east, West Bengal also has a date palm jaggery variant, available as a dark brown liquid (nolen or notun gur)and as a solid, dark brown block (patali gur). It is used to prepare rich milk based desserts.
The other is refined and is available as granules of crystalline sugar. This is known as Panam KaRkaNdu. This has medicinal value. It has the power to liquefy phlegm from the lungs. It is also profusely used in treatment of sore throat when dissolved in boiled concentrated milk.
Musicians use it on a regular basis in combination with other medicinal spices and herbs.
Gula melaka is used in some savory dishes but mainly in the local desserts and cakes of the Southeast Asian region. Gula Melaka Sago pudding, shown in the picture, is one of many desserts made with gula melaka. It is among some of the more popular gastronomic delights of Peranakan (Chinese-Malay) origin. This dish consists of a bland sago pudding served with gula melaka syrup. In some ways it resembles the international Creme Caramel and differ only in the ingredients used. It can be served either cold or hot. To enrich the pudding, coconut milk or 'santan' its Malay name, is added. Santan is the South-East Asian non-dairy counterpart of the dairy cream, the latter either whipped or in liquid form, is used mainly in Western cuisines but both add richness or provide viscosity when these are required.
Manufacture
Gula melaka is made by making several slits into the bud of a coconut tree and collecting the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks. Alternatively, it can be poured into glass jars or plastic bags.