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Making Thai Palm Sugar - Southeastasianflavors.com

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Uploaded on Oct 22, 2008

Sap is extracted by cutting the flower buds at the top of the tree. Containers are strapped on and left to collect the sap. Shaved wood of theShorea genus is left in the sap buckets to prevent souring. The days sap is combined with cane sugar of varying amounts—less cane sugar is
considered better quality—and then the mixture is boiled down in large woks until it becomes an aromatic syrup. After cooling, it is either poured into jars to solidify (the Thai way—this version usually has a slightly fermented flavor), or its stirred vigorously until it crystallizes and is
then spooned into large disk shapes (typical in Thailand and Vietnam). In Malaysia the sap is boiled at higher temperatures until its deep brown. Its then poured into bamboo molds to make their signature cylindrical shape.
If youre ever fortunate enough to end up in a palm sugarproducing area, seek out a local dessert thats sure to be offered: reduced sap served over shaved ice.

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