HELLO LOVELY VIEWERS! *Important Note: I hope you enjoy this video! If you have more questions, you can leave them in the comments for the community to answer. But if you want to specifically ask me, please ask them on my Facebook, Twitter, Instagram or via my website (all links are in the description above). If you add them here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. As always, thank you for watching!
Hi, can you please do tutorial on how to make the hard palm sugar into a softer version that you can find in Thailand. A friend told me that you can do this by cooking it down and adding water. Thank you !
Thank you for all this incredible information! If this helps, I assume a great way to keep your palm sugar from drying out and becoming hard like brown sugar, is to use a marshmallow. I saw someone say they use it as a substitute for bread that can get moldy, and they just swap out the marshmallow every month, so the sugar is always moist when needed
You are such a lifesaver haha. Been making your Thai green curry recipe very often for the past several months, getting better and better at it and more and more close to having all the ingredients. I've never cooked Thai food before so it took a while to get all the ingredients, I've been a bit confused by palm sugar due to the form it comes in so I'm soooo relieved when I searched for palm sugar on RUclips and u had a video about it. So grateful omg. Thank you for teaching me all about the wonders of delicious Thai food 🙏💖😭
When buying Thai palm sugar in the states I like to take those pucks and make a thick simple syrup. 1:1 sugar to water, cooked down until slightly thicker than real maple syrup. It scales for recipes in the same manner and lasts for months in an airtight container, like a mason jar. Love your channel. keep up the great work!
Hello Pailin! Great to see you after a while. Hope your baby is doing fine ❤❤. By the way, after the agar agar video, this is my second favourite informative video. I'm from South India. We use jaggery (sugarcane) - dark and light in most of our desserts and few savoury vegetarian curries. The purest form comes in Jam form. Commonly available Jaggery is in the form of blocks. We add water accordingly to it, melt it, filter it (solid dirt can be found) and store it in the refrigerator in liquid form. Palm Jaggery comes in the semi spherical, dark, toasty tasted form. That's used only for medicinal purposes, such as ginger coffee and herbal medicines. Palm candy is given to children for cough and cold.
great video. i have been hesitant to purchase palm sugar because i had no idea what to look for, and now i know. i really like the way you presented this. you are a natural teacher, and it shows.
I love your ingredient series! I recently made a couple of your recipes for my husband’s Thai coworkers and they loved them! Thank you for helping me earn kitchen street cred!
This was exactly what I needed, thank you : ) For another ingredient series i would LOVE to hear about cilantro/coriander as it seems there are many versions out there, and I cant find the one and most amazing version I had in Thailand. Been looking and searching, but maybe you have the info
I'm using palm sugar I've had sitting around for a long time, to make kaya for my first time also. I must say this video is incredible! Extremely interesting, great lighting and sound etc etc. Definitely subscribing and excited to watch more videos!
Great content, I subscribed! love to cook and I am trying to catch up with my friend who spent a month in Thailand learning from highly regarded Thai chefs.
Wish I had watched this beforegoing shopping for some palm sugar. All I found was heavily adulterated with white sugar. Watched this video and went looking for some 100% pure palm sugar and found that Red Boat sells it on amazon in a jar. It just arrived and wow is that good and different from what I was able to get in my local asian market.
Knowing a home producer upcountry, buy a big bucket filled to the top, 100% pure is soft, spreadable and melts not dissolves in your mouth. It is wonderful.
Thank you (Kap Kun Kha?!) --It's been awhile since I visited beautiful Thailand but I think that's correct ;) -- I love this very informative video and hope to watch more on your channel.
Personally, I find that the palm sugar at Sri Lankan grocery stores (not Indian grocery stores) is purer than the palm sugar at Asian and even Thai grocery stores overseas. Make sure you ask for 'kitthul' and not 'jaggery'. Traditionally, blocks of palm sugar in srilanka are wrapped in a net of palm reeds (if you see that stuff it's the best version of palm sugar).
I do use the puck sort for Thai cooking, but prefer the dark granulated stuff for baking or substituting for dark brown sugar. I also make pancake type syrup from it which I actually prefer to maple. In my younger days I worked in a sugar shack making the maple product. Great learning experience and a heady aroma to work in.
When I saw there was a 14-minute video on palm sugar, I was surprised. But it's worth it. By the way, as to dried-up palm sugar pucks, I wonder if they'd respond to what works well with hardened brown sugar: stick it in a ziplock bag with a slice or two of bread for a day.
In Indonesia especially Java the palm sugar a lot darker than the Thai version. To be compared to white sugar, the palm sugar has more caramelly flavor. There are two terms of palm sugar Gula Merah and Gula Aren. And in Indonesia, to be exact in small town we use granulated palm sugar like the coconut one's Pai showed in the video to substitute brown sugar. It's just because easy to find and a lot cheaper than brown sugar.
I was in the food industry making products for Southeast Asia and had worked with both gula aren and thai palm sugar. Both of them are very different. Gula aren is more molasses/caramel-like in taste, but thai palm sugar is more like butterscotch. There are some differences, but both are great (and can substitute brown sugar as you'd said)! If you can get your hand on thai palm sugar, give it a try :)
@@MomoChanhsWow! that's very interesting. Is it because the difference of the making process or the type of nectar? I'll make sure to try Thai palm sugar one day.
@@hananurra6122 The difference is just ratio, Thai palm sugar has more white sugar content and Indonesian maximum 5% (even some palm sugar doesn't have white sugar at all). Also the cooking process of Indonesian palm sugar is longer than Thai That's why is more molasses flavor in there and pure Note : you can tell the different by Indonesian palm sugar that you splash it with some water and it will melted so easily, it was doesn't happen in Thai palm sugar.
@@hananurra6122 Even when you touch it with your sweating hand it gonna be sticky and mussy right away You can also use it on Thai cuisine with using 1/2 ratio. Example 1 tbsp Thai palm sugar, you have to use 1/2 Indonesian palm sugar mix with 1/2 regular white sugar The fact that some province in Thailand also known gula aren and they called gula melaka
Good information. The pucks I have are slightly smaller, but definitely like the middle one. Not gonna lie, I've been known to add a be splash of maple syrup to my fried rice... Kinda amazing.
HARD palm sugar totally works in the mortar and pestle!! Thank you so much!!! I couldn’t cut it with a knife yesterday but jsut now i SMASHED a piece and it broke into smitherines.
Love your videos! I started using palm sugar in my other recipes awhile back and think it really adds more depth in the flavor of the dish. Thanks for the background info on palm sugar. I like to know about the ingredients Im using.
I got a jar of 100% pure palm syrup sugar which is like that softer palm sugar paste. It had a wax layer over the top in the jar. It is very fruity flavored. Almost like honey with umph.
Hi, I love your videos and I love Thai food! I have a palm suga here but it turned rock hard, now I can’t get it out of the plastic container. Do you have this problem too? I’m thinking to steam it so the suga will melt but the container is plastic not sure if it’s a good thing to steam plastic. Will appreciate it, if you can share with me your thoughts. Thank you!
Palm sugar is the best for Thai food in general and sweet soups/ traditional desserts. We Vietnamese also use a lot of palm sugar, mainly for desserts, and it would be very easy to know if it is one of the ingredients since the aroma is easily recognizable. We also have to kind of granulated palm sugar so I don't have to spend the first ten minutes trying to shave the big block into a finer texture.
Hi Palin! Originally, I found Coconut palm sugar which was granular. Today, in Chinatown, I found palm sugar in a jar and it looks like a paste. The granular one was more expensive than the paste, however, the paste is from Thailand. Hopefully, the paste has better flavor.
I wish I could still find the stuff in the jar! Used to get that from the market in the town I used to live in. Haven't been able to find it anywhere since moving. If I remember correctly, the brand was Na'am thai something, it had a red lid. Love that stuff!
there is another palm tree, called enau tree, arenga pinnata, popular in Indonesia. its leaves are used to make traditional roof, its fruit makes a good cold drink addition, and the trunk can be harvested for staple food (like a sago)
Great video with a lot of informations👍Didn't know that the process of making coconut sugar is similar to the maple syrup we have here in Canada! Am always looking for the best type of sugar away from the white refined one;although I should say that the palm sugar that comes in a block is not the most practical product to use on everyday basis(I prefer grounded or liquid type of sugar or sweetner) it remains better than the white refined one
I would like to suggest that you should point this out: if the growers harvest the nectar from the coconut palms then the plant would not be able to bear coconut fruits. Thus the growers have to decide whether coconuts or palm sugar. That same nectar fermented makes an alcoholic drink which is called toddy here (some place elsewhere called it arak). BTW I usually but palm sugar (gula melaka/gula tuak) from a road side shop (about 4 km from where I stay, by bike) as I know it is genuine. I can smell the aroma when I remove the bin cover of the metal container and pick them. Most often they are cylinderical in shape as traditionally the hot syrup are poured into bamboo container tubes (2 to 4 inches) and then left to solidify as they cooled. 👍👍👍
Hi Pai, you might ask your Indonesian friend too the one from your culinary school, i'm Indonesian and we have that kind we called it GULA JAWA, we use that to manny dessert and cooking specially sambal too.
I have palm sugar that looks like the second one but has really strong flavor that kinda reminds me of caramel. It isn't crumbly though it's really solid and takes a lot of pressure with a sharp knife to cut or break it so I have no idea how pure it is but it tastes amazing in coffee so I'll keep using it.
Sawasdee. We are back in the Chumphon district ofThailand for the next 5 months, yeah! I recently purchased some palm sugar at my morning market and did the taste test to see if it was grainy. It was nice and soft and smooth, with a melt in your mouth texture. My question is: is refined cane sugar added to palm sugar in Thailand?
Hi Adam here! If that information isn't in the written post, you'll to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Palm kernel oil is a great oil to use -- it's now the go-to oil in smooth peanut butters. The reputation is due to the deforestation in Indonesia that is pushing orangutans to extinction. The forests are all being flattened to raise oil palms.
eric moss True, but not just in Indonesia. Palm oil has become a cash crop in much of the deforested Amazon basin as well. Please don’t support the palm oil industry. And check ingredient lists. It shows up in places you wouldn’t expect.
You gave an example of the Maesri Palm Sugar - I am looking for a soft 100% pure palm sugar, I liked the look of your pastey one in the video but would you say the Maesri Palm sugar is the closest and most pure I can get in a tub? It seems that is the only one I can find online that fits the bill.
It's true they put white granulated sugar in to make the puck of palm sugar harder or firmer. The high quality puck of palm sugar contain about 20% white granulated sugar.
I recently received two different types of Palm sugar packages from Malaysia: one that you described in your video and the other one which you did not mention came in the form of Crystals and which I believe I have seen you using in one of your episodes. Are these any good?
I was wondering if the palm sugar in Thailand has cane sugar added too? Do I need to be careful about the palm sugar I buy when in Thailand? I have been living half of the year for the last 17 years, but did not know about cane sugar in the palm sugar. Thank you for bringing it to everyone's attention!
I’m not sure if you tried to keep palm sugar from drying out by storing it with a slice of bread. My brown sugar becomes an impossible hard chunk and after a few days in a zip lock with a piece of bread it’s soft and restored to its original texture. Try it. Let us know. I just bought some today for the first time to make som tum
Very informative video! Thanks for this. I love using alternate forms of sugar for desserts as well as savoury dishes whether it Thai palm sugar, jaggery, panela, Malay/Indonesian palm sugar (gula jawa), piloncillo, etc.
Great information...i m pretty impressed by your knowledge and how detailed you do your research.. yes i defrosted a jaggery jar and now it has stayed soft even after cooling down after defrosting..so probably defrost option wud work a little better than heat option of microwave.... i accidently discovered this when experimenting so thot of sharing here as it resonates with the topic at hand😅 one question: Can this thai palm sugar be used in black tea( with milk) and coffee? Please if you can advise!
In this case, is coconut sugar powder a good substitute for gula jawa? I heard from Pai that the coconut sugar powder version has a toasty, smoky flavour.
@@rafa6222 Gula jawa (Indonesian coconut sugar) and gula aren (Indonesian palm sugar) also gula semut (Indonesian powdered palm/coconut sugar) The taste of that slightly different, the gula jawa has a deep molasses flavor and gula aren has more complexity, the gula semut has smoky toasty flavor without strong molasses My favorite is gula aren because the flavor and aroma so good, even i usually eat it right away with a glass of bitter cofee
Found a jar of Red Boat in the local asian market the other day, in the candy section of all places where they have their palm sugars. Supposedly 100% palm sugar from Cambodia. Certainly looks right but I have never had the real thing so no basis to compare. Pailin raves about the Red Boat fish sauce so trusting the company will be putting out the best.
uncle roger brought me here. ^^ I didn't know what palm sugar was. so I used white sugar only. but I think I'm gonna buy some palm sugar. It looks so delicious. 😋
The only type I've seen so far is the powdery kind. I love the flavor, though I want to get my hands on the more traditional type. Also, I've used really dark brown sugar in kecap manis substitute recipes. The molasses flavor is intense when tasted straight (particularly since I use blackstrap), but then it sort of "magically" mellows out and sweetens when put on anything.
Hi Ann! We don't buy that sort of thing online as we're lucky enough to have it available locally - but if we were you're looking for something like this www.amazon.ca/JHC-Pure-Palm-Sugar-Jack/dp/B00ONMN27Y (pure palm sugar) Cheers! Adam
In the questions for Pai video, if there is another, please consider: An absolute hands down favorite dish. As in, last meal favorite. Is it a Thai dish, or something else?
![VENEZUELA vs. ARGENTINA [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 9](http://i.ytimg.com/vi/SJfoPdeOPCQ/mqdefault.jpg)
HELLO LOVELY VIEWERS!
*Important Note: I hope you enjoy this video! If you have more questions, you can leave them in the comments for the community to answer. But if you want to specifically ask me, please ask them on my Facebook, Twitter, Instagram or via my website (all links are in the description above). If you add them here I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
As always, thank you for watching!
Pailin's Kitchen yes i enjoy all your video very much...thankyou
Hi, can you please do tutorial on how to make the hard palm sugar into a softer version that you can find in Thailand.
A friend told me that you can do this by cooking it down and adding water.
Thank you !
Thank you for such a wonderful video. We very much appreciate it. Can I ask, are you a vegetarian?
Thank you for all this incredible information! If this helps, I assume a great way to keep your palm sugar from drying out and becoming hard like brown sugar, is to use a marshmallow. I saw someone say they use it as a substitute for bread that can get moldy, and they just swap out the marshmallow every month, so the sugar is always moist when needed
I love the way that you teach us Thai words too 😊
You are such a lifesaver haha. Been making your Thai green curry recipe very often for the past several months, getting better and better at it and more and more close to having all the ingredients. I've never cooked Thai food before so it took a while to get all the ingredients, I've been a bit confused by palm sugar due to the form it comes in so I'm soooo relieved when I searched for palm sugar on RUclips and u had a video about it. So grateful omg. Thank you for teaching me all about the wonders of delicious Thai food 🙏💖😭
When buying Thai palm sugar in the states I like to take those pucks and make a thick simple syrup. 1:1 sugar to water, cooked down until slightly thicker than real maple syrup. It scales for recipes in the same manner and lasts for months in an airtight container, like a mason jar. Love your channel. keep up the great work!
Thanks for the tip for additional usage! ❤
Can I substitute ratio 1:1 brown sugar and water will do?
Does it stay a syrup or does it harden in the jar?
@@StacyOh1717 Yeah, it does! Have fun cooking!
Woopsie, I meant that it stays a syrup. I used it in a commercial kitchen though, so I blew through it pretty fast...if that helps.
Hello Pailin! Great to see you after a while. Hope your baby is doing fine ❤❤. By the way, after the agar agar video, this is my second favourite informative video.
I'm from South India. We use jaggery (sugarcane) - dark and light in most of our desserts and few savoury vegetarian curries. The purest form comes in Jam form. Commonly available Jaggery is in the form of blocks. We add water accordingly to it, melt it, filter it (solid dirt can be found) and store it in the refrigerator in liquid form.
Palm Jaggery comes in the semi spherical, dark, toasty tasted form. That's used only for medicinal purposes, such as ginger coffee and herbal medicines. Palm candy is given to children for cough and cold.
Bought palm sugar today and an hour later saw this episode. Can’t take it back but good to know for next time. Thanks for sharing
This video is amazing! I learned SO much and I’m grateful for the time and research put into bringing this knowledge to us 🙏🏼
great video. i have been hesitant to purchase palm sugar because i had no idea what to look for, and now i know. i really like the way you presented this. you are a natural teacher, and it shows.
Excellent explanation. Educational.
Now I understand the ingredients better for use. Thank you.
I love your ingredient series! I recently made a couple of your recipes for my husband’s Thai coworkers and they loved them! Thank you for helping me earn kitchen street cred!
This was exactly what I needed, thank you : ) For another ingredient series i would LOVE to hear about cilantro/coriander as it seems there are many versions out there, and I cant find the one and most amazing version I had in Thailand. Been looking and searching, but maybe you have the info
Thanks, Pailin! Just got my first bag of palm sugar pucks for pad thai and you answered them all!
You are so easy to learn from! So clear and detailed. 🎉❤❤❤❤🎉
Thank you so much for all this great information about palm sugar .
I'm using palm sugar I've had sitting around for a long time, to make kaya for my first time also. I must say this video is incredible! Extremely interesting, great lighting and sound etc etc.
Definitely subscribing and excited to watch more videos!
Great content, I subscribed! love to cook and I am trying to catch up with my friend who spent a month in Thailand learning from highly regarded Thai chefs.
Wish I had watched this beforegoing shopping for some palm sugar. All I found was heavily adulterated with white sugar. Watched this video and went looking for some 100% pure palm sugar and found that Red Boat sells it on amazon in a jar. It just arrived and wow is that good and different from what I was able to get in my local asian market.
Knowing a home producer upcountry, buy a big bucket filled to the top, 100% pure is soft, spreadable and melts not dissolves in your mouth. It is wonderful.
I like your detailed look at specific ingredients
Thank you (Kap Kun Kha?!) --It's been awhile since I visited beautiful Thailand but I think that's correct ;) -- I love this very informative video and hope to watch more on your channel.
I just back from Bangkok holiday.....I like there very much
Thanks for sharing this video! Great job!
I love this...I learned something new!!
Excellent, everything I needed to know....thanks
Personally, I find that the palm sugar at Sri Lankan grocery stores (not Indian grocery stores) is purer than the palm sugar at Asian and even Thai grocery stores overseas. Make sure you ask for 'kitthul' and not 'jaggery'. Traditionally, blocks of palm sugar in srilanka are wrapped in a net of palm reeds (if you see that stuff it's the best version of palm sugar).
Great video. Very informative.😊
Very informative video as always ka. Thank you Khun Pai.
Great information!!👍👍 Much appreciated for your time and effort sharing with us.😍
I LOVE YOU!!! Thank you for your information and recipes!
Had no idea, thanks for the explanation
very informative video, thank you!
I cut the granulated palm sugar with a light colored demerara sugar and that gives a pretty good flavor.
I do use the puck sort for Thai cooking, but prefer the dark granulated stuff for baking or substituting for dark brown sugar. I also make pancake type syrup from it which I actually prefer to maple. In my younger days I worked in a sugar shack making the maple product. Great learning experience and a heady aroma to work in.
Pai thank you for the information
When I saw there was a 14-minute video on palm sugar, I was surprised. But it's worth it. By the way, as to dried-up palm sugar pucks, I wonder if they'd respond to what works well with hardened brown sugar: stick it in a ziplock bag with a slice or two of bread for a day.
They'd probably soften up a bit, but I don't think they'd crumble completely
Wouldn’t work as well because there is much less surface area to absorb the moisture from the bread.
Sounds like a good product to have available in an online store.
In Indonesia especially Java the palm sugar a lot darker than the Thai version. To be compared to white sugar, the palm sugar has more caramelly flavor. There are two terms of palm sugar Gula Merah and Gula Aren. And in Indonesia, to be exact in small town we use granulated palm sugar like the coconut one's Pai showed in the video to substitute brown sugar. It's just because easy to find and a lot cheaper than brown sugar.
I was in the food industry making products for Southeast Asia and had worked with both gula aren and thai palm sugar. Both of them are very different. Gula aren is more molasses/caramel-like in taste, but thai palm sugar is more like butterscotch. There are some differences, but both are great (and can substitute brown sugar as you'd said)! If you can get your hand on thai palm sugar, give it a try :)
@@MomoChanhsWow! that's very interesting. Is it because the difference of the making process or the type of nectar? I'll make sure to try Thai palm sugar one day.
@@hananurra6122 The difference is just ratio, Thai palm sugar has more white sugar content and Indonesian maximum 5% (even some palm sugar doesn't have white sugar at all). Also the cooking process of Indonesian palm sugar is longer than Thai
That's why is more molasses flavor in there and pure
Note : you can tell the different by Indonesian palm sugar that you splash it with some water and it will melted so easily, it was doesn't happen in Thai palm sugar.
@@hananurra6122 Even when you touch it with your sweating hand it gonna be sticky and mussy right away
You can also use it on Thai cuisine with using 1/2 ratio. Example 1 tbsp Thai palm sugar, you have to use 1/2 Indonesian palm sugar mix with 1/2 regular white sugar
The fact that some province in Thailand also known gula aren and they called gula melaka
Good information. The pucks I have are slightly smaller, but definitely like the middle one.
Not gonna lie, I've been known to add a be splash of maple syrup to my fried rice... Kinda amazing.
Brilliant! :) (she actually suggested the same for a similar recipe on a recent video - forget which one though ...) Cheers! Adam
Another great video! Thanks Pai 😊 it was certainly an eye opener 👍🏻
Brilliant bit of filming, so much info, thank you
Someone brought me back palm sugar from Cambodia and I’m happy to say it looks and feels and tastes like the real deal.
I brought palm sugar when I visited Amphawa, Thailand last season . It’s better taste than I brought in Bangkok.
@Yoswin Freeman Thank you for telling me, that helps a lot.
Tank you for this information 🙏💞💞
HARD palm sugar totally works in the mortar and pestle!! Thank you so much!!! I couldn’t cut it with a knife yesterday but jsut now i SMASHED a piece and it broke into smitherines.
Thanks for this video!!!
this is interesting as palm sugar in my country are mostly dark and darker brown. Thank you
Love your videos! I started using palm sugar in my other recipes awhile back and think it really adds more depth in the flavor of the dish. Thanks for the background info on palm sugar. I like to know about the ingredients Im using.
Just discovered your channel. Learned a lot. Subscribed immediately. Great Job !!!!!!
I got a jar of 100% pure palm syrup sugar which is like that softer palm sugar paste. It had a wax layer over the top in the jar. It is very fruity flavored. Almost like honey with umph.
Hi, I love your videos and I love Thai food! I have a palm suga here but it turned rock hard, now I can’t get it out of the plastic container. Do you have this problem too? I’m thinking to steam it so the suga will melt but the container is plastic not sure if it’s a good thing to steam plastic. Will appreciate it, if you can share with me your thoughts. Thank you!
Palm sugar is the best for Thai food in general and sweet soups/ traditional desserts. We Vietnamese also use a lot of palm sugar, mainly for desserts, and it would be very easy to know if it is one of the ingredients since the aroma is easily recognizable. We also have to kind of granulated palm sugar so I don't have to spend the first ten minutes trying to shave the big block into a finer texture.
Thank you so much for the tips and information on Palm sugar, it will be easier to buy next time buying it at my local Asian grocery store.
Finally i found Thai Palm Sugar…It’s Healthy Sugar and Taste Good.
I used it today for making my Filipino Dessert Called BiloBilo.
Hi Palin! Originally, I found Coconut palm sugar which was granular. Today, in Chinatown, I found palm sugar in a jar and it looks like a paste. The granular one was more expensive than the paste, however, the paste is from Thailand. Hopefully, the paste has better flavor.
I wish I could still find the stuff in the jar! Used to get that from the market in the town I used to live in. Haven't been able to find it anywhere since moving. If I remember correctly, the brand was Na'am thai something, it had a red lid. Love that stuff!
Thank you! This is helpful. Now the hard part is finding some good Palm sugar
there is another palm tree, called enau tree, arenga pinnata, popular in Indonesia. its leaves are used to make traditional roof, its fruit makes a good cold drink addition, and the trunk can be harvested for staple food (like a sago)
??
Thank you Pai! I have been buying the cheapest one and didn't even know it. Love these videos!
I love all your videos, Palin. So informative and interesting! Thank you for sharing your invaluable experience with us.
Thank you for such a wonderful video. We very much appreciate it. Can I ask, are you a vegetarian?
Hi Adam here - and no she's not :) Cheers!
Watching the many quality versions of palm sugar and its purity, it reminded of Breaking Bad somehow. Great information, Palin! 🤗👍🏻👍🏻
Great video with a lot of informations👍Didn't know that the process of making coconut sugar is similar to the maple syrup we have here in Canada! Am always looking for the best type of sugar away from the white refined one;although I should say that the palm sugar that comes in a block is not the most practical product to use on everyday basis(I prefer grounded or liquid type of sugar or sweetner) it remains better than the white refined one
Thank you Pai u did answered all the question I want to know about palm sugar n what sort of substitution... waiting for yr next recipe here. Thanks..
Nice food , good video, thanks for sharing .
I would like to suggest that you should point this out:
if the growers harvest the nectar from the coconut palms then the plant would not be able to bear coconut fruits. Thus the growers have to decide whether coconuts or palm sugar. That same nectar fermented makes an alcoholic drink which is called toddy here (some place elsewhere called it arak).
BTW I usually but palm sugar (gula melaka/gula tuak) from a road side shop (about 4 km from where I stay, by bike) as I know it is genuine. I can smell the aroma when I remove the bin cover of the metal container and pick them. Most often they are cylinderical in shape as traditionally the hot syrup are poured into bamboo container tubes (2 to 4 inches) and then left to solidify as they cooled.
👍👍👍
Awesome tips 😊 thank you so much ❤️
Hi Pai, you might ask your Indonesian friend too the one from your culinary school, i'm Indonesian and we have that kind we called it GULA JAWA, we use that to manny dessert and cooking specially sambal too.
I have palm sugar that looks like the second one but has really strong flavor that kinda reminds me of caramel. It isn't crumbly though it's really solid and takes a lot of pressure with a sharp knife to cut or break it so I have no idea how pure it is but it tastes amazing in coffee so I'll keep using it.
Wi never tried palm sugar before, it ver interesting to know about 👍👍💐
Sawasdee. We are back in the Chumphon district ofThailand for the next 5 months, yeah! I recently purchased some palm sugar at my morning market and did the taste test to see if it was grainy. It was nice and soft and smooth, with a melt in your mouth texture.
My question is: is refined cane sugar added to palm sugar in Thailand?
Hi Adam here! If that information isn't in the written post, you'll to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Always a pleasure watching your video, Pailin. So informative. I'm going to get some and eat like candy.
Great video! Thank you for all of the information! Can I substitute palm sugar for white sugar 1:1 equally?
Great video Pailin
Thank you!
That was very informative and helpful!
Could do a 101 on palm oil? When to use? Why does it have such a bad reputation?
Palm kernel oil is a great oil to use -- it's now the go-to oil in smooth peanut butters. The reputation is due to the deforestation in Indonesia that is pushing orangutans to extinction. The forests are all being flattened to raise oil palms.
eric moss True, but not just in Indonesia. Palm oil has become a cash crop in much of the deforested Amazon basin as well. Please don’t support the palm oil industry. And check ingredient lists. It shows up in places you wouldn’t expect.
I never knew I wanted to know so much about palm sugar lmao
Thanks for the useful info!
You gave an example of the Maesri Palm Sugar - I am looking for a soft 100% pure palm sugar, I liked the look of your pastey one in the video but would you say the Maesri Palm sugar is the closest and most pure I can get in a tub? It seems that is the only one I can find online that fits the bill.
Thank you Pailin….! I get pretty good Palm sugar from 88 market or T&T, which I believe is the middle one... Cheers.
Thank you very much for information, I didn't know that.
It's true they put white granulated sugar in to make the puck of palm sugar harder or firmer.
The high quality puck of palm sugar contain about 20% white granulated sugar.
I recently received two different types of Palm sugar packages from Malaysia: one that you described in your video and the other one which you did not mention came in the form of Crystals and which I believe I have seen you using in one of your episodes. Are these any good?
I was wondering if the palm sugar in Thailand has cane sugar added too? Do I need to be careful about the palm sugar I buy when in Thailand? I have been living half of the year for the last 17 years, but did not know about cane sugar in the palm sugar. Thank you for bringing it to everyone's attention!
Similar to Thailand 🇹🇭 Cambodia 🇰🇭 has more than 20 millions of palm trees and we the farmers make sugar by hands.
I would like to mention that glucose prevents sugar from crystallizing, so the second sample does not necessarily have less sugar.
When I don't know which brand of the same food product to buy, that's how I choose too: the most expensive one. Hey, it has worked out well so far! 😁
Thank you 🙏
I’m not sure if you tried to keep palm sugar from drying out by storing it with a slice of bread. My brown sugar becomes an impossible hard chunk and after a few days in a zip lock with a piece of bread it’s soft and restored to its original texture. Try it. Let us know. I just bought some today for the first time to make som tum
Very informative video! Thanks for this. I love using alternate forms of sugar for desserts as well as savoury dishes whether it Thai palm sugar, jaggery, panela, Malay/Indonesian palm sugar (gula jawa), piloncillo, etc.
Wish I watched this before I threw out my pods or palm sugar. This was very helpful
Great information...i m pretty impressed by your knowledge and how detailed you do your research.. yes i defrosted a jaggery jar and now it has stayed soft even after cooling down after defrosting..so probably defrost option wud work a little better than heat option of microwave.... i accidently discovered this when experimenting so thot of sharing here as it resonates with the topic at hand😅 one question: Can this thai palm sugar be used in black tea( with milk) and coffee? Please if you can advise!
Thanks for the tip. And yes!
Gula Jawa more in dark brown and the taste more smoky, consistency not so hard. you have to try that Pai.
In this case, is coconut sugar powder a good substitute for gula jawa? I heard from Pai that the coconut sugar powder version has a toasty, smoky flavour.
@@rafa6222 Gula jawa (Indonesian coconut sugar) and gula aren (Indonesian palm sugar) also gula semut (Indonesian powdered palm/coconut sugar)
The taste of that slightly different, the gula jawa has a deep molasses flavor and gula aren has more complexity, the gula semut has smoky toasty flavor without strong molasses
My favorite is gula aren because the flavor and aroma so good, even i usually eat it right away with a glass of bitter cofee
This is great. I know this is blasphemous but I use coconut sugar in curries because I like the toasted flavor.
If it adds something you like to the dish, then nobody can stop you from making food that tastes good to you.
Hey you do you, I like that flavor too except int desserts :)
You are the chef, you do whatever you want ;)
red boat brand imported pure palm sugar, all soft and delicious. its in SF markets in the usa.
Found a jar of Red Boat in the local asian market the other day, in the candy section of all places where they have their palm sugars. Supposedly 100% palm sugar from Cambodia. Certainly looks right but I have never had the real thing so no basis to compare. Pailin raves about the Red Boat fish sauce so trusting the company will be putting out the best.
uncle roger brought me here. ^^
I didn't know what palm sugar was. so I used white sugar only. but I think I'm gonna buy some palm sugar. It looks so delicious. 😋
omg I never knew that my palm sugar is mixed with regular sugar
Just watched your video, awesome! When storing brown sugar, I use a brown sugar bear soaked in water. Would this work for palm sugar as well?
I like to use honey as a substitute for palm sugar. Great video as always.
The only type I've seen so far is the powdery kind. I love the flavor, though I want to get my hands on the more traditional type. Also, I've used really dark brown sugar in kecap manis substitute recipes. The molasses flavor is intense when tasted straight (particularly since I use blackstrap), but then it sort of "magically" mellows out and sweetens when put on anything.
Can you suggest a website where I can buy the 100% palm sugar or order from Thailand.
Hi Ann! We don't buy that sort of thing online as we're lucky enough to have it available locally - but if we were you're looking for something like this www.amazon.ca/JHC-Pure-Palm-Sugar-Jack/dp/B00ONMN27Y (pure palm sugar) Cheers! Adam
Thanks for this video
In the questions for Pai video, if there is another, please consider: An absolute hands down favorite dish. As in, last meal favorite. Is it a Thai dish, or something else?
my grandma's Hainanese chicken rice.