How to make Coconut Palm Syrup 椰糖浆 | TheSugarCrumble

#coconutpalmsyrup #gulamelaka
Home-made coconut palm syrup! Thick, drippy, coco-nutty and caramel-ly. Perfect with pancakes and my mama’s favorite Kee Chang. Easy home-made delicious-ness. And if you like coconut coffee like me, put it too in your cuppa 😊 … Enjoy.
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Music:
Sabana Havana by Jimmy Fontanez / Media Right Production

[@alexistan6746]

Hi, how long can this syrup last in the fridge ?

[@theSugarCrumble]

Hello! It will keep for 2-3 weeks, sealed airtight and refrigerated.

[@linsc483]

May I know can I use this Syrup to make mooncake 🥮? Thks

[@theSugarCrumble]

Hello! I’ve not used this syrup to make mooncakes before but I think if you are substituting for the sugar content in the filling, it should be fine. However, for the mooncake dough/skin, I typically use golden syrup which together with the lye water gives a richer color and a more tender crust/skin. I have not tried with palm syrup. Just thinking it contains coconut milk which may react differently with the alkaline water giving a different taste/ texture to the mooncake skin. Therefore I suggest you substitute with palm syrup only in the filling. If you do use coconut palm syrup for the mooncake dough, I’ll be interested to know how it turns out. Happy mooncake baking!

[@chaixintian8182]

可以存多久？

[@theSugarCrumble]

Hello. 密封并冷藏，可保存 2-3 周。