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Nov 23, 2007 09:28 AM

Suggestions for palm sugar?

A friend brought me back palm sugar from a trip to Asia, and I'd like to use it for something that will really benefit from the flavor. Have got about a cup or so--any thoughts? Thanks in advance!

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  1. I've brought palm sugar back from Asia and they can differ quite a bit in both consistency and flavor. Mine were almost-rock hard and needed to be grated. They can be substituted for either light- or dark-brown sugar in nearly any dessert recipe and, of course, in any Asian recipe calling for sugar, especially rice and pudding-type desserts.

    3 Replies
    1. re: JoanN

      This came as little round disks, which are getting harder by the day (I figured I'd throw them in the Cuisinart if necessary). Rice/pudding sounds good--maybe I'll look for a recipe that has coconut milk in it.

      1. re: foodshark73

        A rice pudding with coconut milk sounds just perfect.

        By the time I got mine home and got around to using it, it was too hard even for the Cuisinart. I wonder if a couple of seconds in the microwave would work as it does with hardened brown sugar. Didn't think of it at the time.

        1. re: JoanN

          Never thought of trying to microwave it. Good idea for next time. Since mine is usually also too hard for a knife or mini-prep Cuisinart, I use my microplane grater and grate it right over the pot.
          How about tossing a piece of bread in the bag (I keep mine in Zip-loc)? Maybe that would moisten it for use.

    2. Oh god - there are tons of options if you are into thai cooking. Get some good prepared curry paste, some fish sauce, lime leaves, chili, and add as much palm sugar as you can stand for a basic recipe with just about anything. It has a wonderful way of being sweet, but not cloying.

      1 Reply
      1. re: rudeboy

        i took some cooking classes in thailand and the teacher bragged that in thai food they don't need MSG - they have palm sugar!