Description
Controlled thermal degradation of palm sugar solids into liquid caramel with distinctive mineral-rich flavor.
Technical
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.
Culinary Significance
Creates the foundational flavor layer for traditional desserts like chendol, onde-onde, and pengat, contributing both sweetness and umami depth.
Science
Primary Reaction
Caramelization (sucrose pyrolysis)
Parameters
Temperature
175°C optimal
145°C to 190°C range
Time
7 minutes
3 minutes – 12 minutes
Equipment
Heavy-bottomed kawah (traditional Malay copper pot)Wooden spatula with flat edgeInfrared thermometer