The palm tree is a plant that has high beneficial value. This tree has a shape like a short coconut tree, but the trunk is wider. For almost centuries, humans have used palm trees to produce sweet drinks (toddy), fermented drinks (toddy & arak). In addition, palm sap is a source of natural sugar which is commonly referred to as palm sugar.
The plant which has the scientific name Arenga Pinnata is a delicious source of natural sugar. Indonesia is a producer and exporter of palm sugar. Farmers there have had the knowledge of tapping and collecting palm sap for hundreds of years. They traditionally process coconut sap to produce liquid palm sugar, granulated palm sugar, and mold palm sugar.
Initially, palm sap is boiled in a large pan over a wood stove with coals from firewood. Boiling palm sap will produce thick liquid sugar like caramel paste. After that they print the liquid sugar on coconut shells or molds from bamboo sticks. Palm sugar that has been printed will harden until it becomes mold palm sugar.
In contrast to mold palm sugar, granulated palm sugar will be more difficult to shape because it is made without using a mold. Liquid sugar that has thickened will be allowed to stand until a certain temperature. Then the almost cold sugar is crushed and sifted to produce granulated sugar. The sugar that has cooled will form fine granules of palm sugar.
Natural Palm sugar flavor
Palm sugar has a strong and thick sweet taste, or “legit” as the Indonesians say. The sweet taste of palm sugar is almost the same as cane sugar, but does not leave a sour taste when swallowed. This sugar is very suitable for sweetening drinks such as coffee, milk tea, and also ice cream. In addition, several Indonesian food menus use this “healthy sweetener“. Historically, palm sugar was exported to India and China in 1409 for the treatment of the Chinese emperor. Meanwhile, in India, this sugar is a substitute for Khandsari.