Palm sugar caramel

Palm sugar caramel

By
From
New Thai Food
Makes
2 cups
Photographer
Jeremy Simons

Two types of palm sugar are used for this caramel – black palm sugar is an Indonesian gula jawa; the other is paler and has a less smoky flavour. Both are available at Asian food stores.

Ingredients

Quantity Ingredient
125g rock candy, crushed
180g palm sugar, shaved
90g black palm sugar, shaved
3 cm piece fresh turmeric, peeled and sliced
1 pandanus leaf

Method

  1. Combine 100 ml water and the rock, palm and black palm sugars in a heavy-based saucepan over a medium heat. Bring to the boil and boil rapidly for 5 minutes to reduce the liquid.
  2. Stir in the turmeric and pandanus leaf and continue to cook for a further 5 minutes. Remove from the heat, discard the turmeric and pandanus, and allow to cool. The caramel can be stored indefinitely in a screwtop jar in the cupboard.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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