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Tips for Cooking with Thai Palm Sugar?

robin76 Apr 1, 2008 06:26 AM

I bought a tub of Thai palm sugar and am having trouble figuring out the best way to actually get it out of the tub in order to measure it for recipes. I thought it was stuck together in a brown-sugar like way in granules, but it is more like a solid block of sugar. The only way I've been able to get any out is to scrape a fork over it to remove a bit at a time. Any tips for working with this?

  1. s
    sushigirlie Mar 3, 2011 05:48 PM

    I have a big jar of oozy stuff and a block of the hard stuff. The stuff in the jar scoops out pretty well with a spoon. The block is VERY hard but it's easy enough to break it into shards with a knife.

    Is there a quality difference between the jar and the blocks? The oozy stuff in the jar seems to be more complex.

    1. paulj Mar 2, 2011 06:58 PM

      I have it both in a tub and squat cones. The cones can be grated or chopped. I can scrape sugar out of the tub with a rounded tip knife. I have also bought a smaller container that could be spooned out.

      1. c
        chefathome Mar 2, 2011 05:15 PM

        When mine is hard I just grate it with a microplane or cut into shards with a knife.

        1. a
          AllanK Mar 2, 2011 05:00 PM

          It is now possible to get Palm Sugar in a granulated form. They have it on Amazon. It is more expensive than buying from your local asian mart. I have tried to buy the blocks not in the jar as well. I suspect that the jar form will last longer.

          1. Romanmk Apr 1, 2008 10:02 PM

            In Thailand the palm sugar isn't always as dried out as it is here. When choosing palm sugar I squeeze the tubs to find the one that flexes the most. That one will have more moisture than the others. It really helps to have a little extra liquid in there when scraping it out of the package. Turning it upside down when storing it will rehydrate the sugar a little.

            1. scubadoo97 Apr 1, 2008 06:56 AM

              Warm it in the microwave for a few seconds. It will soften up nicely. Thai sugar is so flavorful. Enjoy!

              2 Replies
              1. re: scubadoo97
                Miss Needle Apr 1, 2008 09:48 AM

                Agree with the nuking.

                I prefer buying the palm sugar that's not in the tub. It's so much easier to work with.

                1. re: Miss Needle
                  robin76 Apr 1, 2008 12:12 PM

                  Thanks to you both for the great tip- and for saving me a lot of fork scraping time :) .

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