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Palm sugar is a delicious sweetener made from the sweet nectar of the coconut or toddy palm flowers. It's an integral ingredient in Thai cooking, especially in our desserts. It is what I like to call the "original sugar" in traditional Thai cuisine before white granulated sugar became a thing. Unlike refined white sugar, palm sugar adds more than just sweetness! In its pure form, it has a beautiful floral aroma, a butterscotchy flavout, and a smooth, fudgy texture. I can literally eat it like candy!
However, not all palm sugars are created equal and some are better than others. Check out the video above to find out how they are different!
In this video I talk about:
- What exactly is palm sugar?
- The two types of palm sugar.
- Is coconut sugar the same as palm sugar?
- Is jaggery the same as palm sugar?
- How is palm sugar made?
- Are there different grades/qualities? (Spoiler: yes!)
- How can you tell the difference between higher vs lower quality palm sugar?
- Be careful: there's a coconut sugar that NOT suitable for Thai cooking!
- How to use palm sugar.
- How to store palm sugar.
- The best substitutes for palm sugar.
For more videos on other Thai ingredients
Check out my Thai Ingredient Playlist where I have informational videos about the most important ingredients in Thai cuisine.
Recipes with Palm Sugar
Want to start cooking with palm sugar? Here are a couple of recipes that really showcase the flavour of palm sugar:
- Classic Pad Thai
- Thai Coconut Bananas Foster
- Durian and Sticky Rice
- For ALL recipes I have that use palm sugar (there are a lot of them!) use the search bar up top (the little magnifying glass) and look up "palm sugar".
Josh
Hiii.. Can I substitute the palm sugar with normal sugar?
Thank youuuuu
Pailin Chongchitnant
Light brown sugar is a better sub.
Jim
Any comment on the Red Boat "pure" palm sugar from Cambodia? Wonder if it is the real deal like their fish sauce.
Stacy
I tried soaking my palm sugar in water (after learning the trick from another video) to keep it in a softened state so I could scoop it out in its soft taffy texture. However, it just turned my entire jarful into a brownish red liquid. Do you know what went wrong?
Thank you for the very informative video!
Pailin Chongchitnant
Sounds like it just dissolved your sugar due to too much water. Still usable though!
Beau
This was so helpful! I've been baffled by the several types and packages and ingredient claims. Now I'm properly educated.
Frank
can you tell me the difference between Thai Palm Sugar and "Gula Melaka"
I know they are both from Coconut sugar
Adam The HTK Minion
Same raw material, but gula melaka is caramelized much darker. Cheers!