Gula melaka

Gula Melaka is a type of palm sugar that is derived from the sap of the flower bud of the coconut palm tree. It is a traditional sweetener in Southeast Asia, particularly in Malaysia, Indonesia, and Singapore.

Origin and Production

Gula Melaka is named after the port city of Melaka or Malacca in Malaysia, where it was widely traded. The production process of Gula Melaka involves tapping the unopened flower bud of the coconut palm and collecting the nectar. The collected sap is then boiled until it thickens and solidifies into a dark brown sugar.

Characteristics

Gula Melaka is known for its distinct aroma and deep, complex flavor that is rich, caramel-like, and slightly smoky. It is less sweet than refined white sugar, and its flavor is often described as more 'natural'. The color of Gula Melaka can range from light golden to dark brown, depending on the boiling duration and the type of coconut palm used.

Uses

Gula Melaka is widely used in Southeast Asian cooking, particularly in traditional desserts and sweets. It is a key ingredient in dishes such as ondeh ondeh, kueh lapis, and cendol. It can also be used as a sweetener in beverages, sauces, and marinades.

Health Benefits

Compared to refined sugar, Gula Melaka has a lower glycemic index, which means it raises blood sugar levels more slowly. It also contains trace amounts of minerals and antioxidants due to its natural production process.

See Also

• Palm Sugar
• Coconut Sugar
• Jaggery