I use this syrup so often that I thought it warranted a recipe of its own. It is one of those items I keep in the fridge at all times while here in Bali. It is delicious over pancakes, waffles, French toast, yogurt, oatmeal, and as a substitute in recipes calling for that oh so expensive imported maple syrup. You can vary the taste by adding vanilla, cinnamon, or cardamom, or all three. If you don’t have the pandanas leaves growing in your garden you can find them at the local pasar.
Palm Sugar Syrup
Ingredients:
200 grams of palm sugar
1 1/2 cups water
2 pandanas leaves, cut into about 6 cm pieces
Directions:
Cut the palm sugar up into small pieces and put into a small pot with 1 1/2 cups water. Boil, stirring occasionally, until the sugar is melted.
Strain the syrup and return to the pot, adding the pandanas leaves. Boil the syrup with the leaves until the syrup has thickened. Remove the leaves and let the syrup cool until cool enough to pour in to a bottle with a lid.
It will thicken considerably once in the fridge. We heat it before using to pouring consistency by immersing the bottle in hot water.
Selamat Makan!
Indonesian Version:
Sirup Gula Merah
Bahan-bahan :
- 200 grams gula merah
- 1 1/2 cangkir air
- 2 daun pandan, potong kira-kira 6 cm
Cara Membuat :
Potong gula merah menjadi lebih kecil dan masukkan kedalam pot. Tambahkan 1 1/2 cangkir air. Rebus dan aduk sekali-kali sampai gula mencair.
Saring dan masukkan kembali ke dalam pot. Tambahkan daun pandan. Rebus lagi dan sekali-kali aduk, rebus sampai gula mengental. Buang daun pandan. Biarkan gula diluar sampai dingin. Setelah itu masukkan ke dalam botol yang ada tutupnnya. Bisa simpan dalam kulkas.
Kadang kalau disimpan di kulkas akan menjadi lebih kental, tapi itu tidak masalah karena sebelum digunakan kita bisa rendam botol yang berisi sirup di dalam air panas.
Selamat Makan!
All recipes are available on the Bali Advertiser website in both English and Indonesian versions. You can easily copy and paste and print. Paste as unformatted text.
