All about gula djawa / palm sugar

In almost all Asian cuisines, sugar is used extensively. That does not mean dishes are overly sweet. Sugar is actually used to create the perfect balance. Even half a teaspoon of sugar can significantly improve a dish without making it taste sweet. In Indonesia and Malaysia, as well as in Thailand, palm sugar or gula djawa is often used. There are different types—so which one should you buy, and how do you cook with it?

Gula djawa

Palm sugar is made from sap extracted from palm trees. This can be sap from sugar palms, date palms, or coconut palms. In the latter case, it is sometimes sold as coconut blossom sugar. In Indonesia, gula djawa is most commonly used: palm sugar derived from the Javanese Borassus palm. "Gula" means sugar in Indonesian, and "djawa" refers to Java. The flavor of palm sugar is much more pronounced than regular granulated sugar. It is fairly dark, crumbly, and has a caramel-like taste. This can vary by type; in Thailand, for example, a lighter variety is often used.

Different types

When visiting an (online) Asian grocery store, you will find several types of palm sugar. The most traditional form is Indonesian gula djawa in round discs . You can cut off a piece and add it to a warm dish where it will melt, or you can grate it. Gula djawa is also available in liquid form , to which ingredients have been added to make it easy to scoop. This makes it less pure, but much easier to use. Palm sugar is also sold in granulated form , similar to regular sugar.

In Thailand, a lighter variety of palm sugar is typically used. It is lighter not only in color but also in flavor. It is less caramelized, yet still more flavorful than granulated sugar. This lighter palm sugar is also available in discs , as well as in the form of a thick paste , which is slightly easier to use.

What do you use it for?

As mentioned earlier, palm sugar is often used to balance dishes. For example, you can add a small amount to sambal goreng tempeh or a Thai curry. In Thai curry, palm sugar is often combined with fish sauce to achieve the perfect sweet-salty balance. In Indonesian cuisine, sour tamarind pulp is also frequently used to reach the ideal flavor balance.

Of course, palm sugar can also be used in sweet dishes. It is often paired with coconut. For example, in the Indonesian bright green pancakes kue dadar gulung, grated coconut is slowly cooked with palm sugar and water, and then used as a filling. Absolutely delicious.