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Palm syrup is a sweet syrup extracted from various palm trees and is commonly used in Southeast Asian cuisine. It is made by collecting sap from the trees and boiling it to create a thick, dark brown syrup. It is used in desserts and can be substituted with molasses or palm sugar.
Palm syrup is a type of sweet syrup extracted from the sap of several varieties of palm trees, including coconut palms, date palms, sugar palms, and palmyra palms. This staple is used in Southeast Asian cuisine, particularly in desserts, and can also be distilled to produce various alcohols, such as arrack, a fiery liquor similar to rum. Many Asian markets carry palm syrup and can also be sourced from specialist suppliers.
To make palm syrup, producers must first collect the sap from the palm trees. Nimble workers are sent up palm tree trunks at certain times of the year to cut troughs in the crown of the palm and position themselves by collecting buckets under pipes leading to the troughs. As the sap rises and drips down the pipes, it is collected in the collection bucket; once the bucket is full, it can be removed for processing.
The sap is boiled much like sugar cane juice to make palm sugar and syrup. The syrup is extremely thick, like molasses, and tends to be very dark brown. It’s also incredibly rich and very sweet, making it ideal for many desserts. The thick substance is also extremely sticky.
Palm syrup is typically sold in bottles or cans and will tend to thicken and crystallize over time. It is most commonly used in sweet foods such as desserts, breads, cakes and puddings and can be flavored on various foods or mixed in as it is prepared. Palm syrup can also be used to temper the flavors of spicy curries and other Southeast Asian dishes, adding to its rich, molasses-like flavor.
If you have a recipe that calls for palm syrup and you’re having trouble getting it right, there are a number of options you can use. Molasses is a decent substitute for this syrup, as it has a similar texture and taste. You can also use palm sugar to make syrup: Melt the sugar and strain it to remove bits and impurities, leaving behind the thick, sweet syrup. Be careful when doing this, as hot sugar can feel like napalm if it lands on exposed skin.
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