What You Need to Know
Involves sucrose inversion and Maillard reactions between reducing sugars (glucose/fructose) and amino acids present in unrefined palm sugar, with concurrent caramelization of sucrose at 160-180°C.
Creates the foundational flavor layer for traditional desserts like chendol, onde-onde, and pengat, contributing both sweetness and umami depth.
Key Parameters
Temperature
175°C
145°C - 190°C
Time
7 minutes
3 minutes - 12 minutes
Equipment
Heavy-bottomed kawah (traditional Malay copper pot)Wooden spatula with flat edgeInfrared thermometer
Steps
- 1.
Chendol syrup (Penang, Malaysia): Provides viscosity to suspend coconut milk and balances pandan's vegetal notes
- 2.
Onde-onde filling (Java, Indonesia): Creates molten core texture when steamed glutinous rice balls are bitten
The Science
Primary Reaction
Caramelization (sucrose pyrolysis)