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".