Monday, April 28, 2008

Palm Sugar Pannacota

I happened to chance upon this whilst doing a web search for recipes using palm sugar (or gula melaka which is the Malay name). Simple to do but absolutely decadent ... especially when it calls for fresh cream! Supposedly palm sugar is not as sweet as normal sugar ... if you have not tried it before, it has a totally different taste ... hard to describe ... sweet, burnt caramel ... sweet sugary cinnamon smell.

It can be found as a ingredient in quite a number of Asian desserts particularly in Malaysia, Singapore and also Thailand.

I remembered that I had 2 blocks of palm sugar left over which I had bought a while back during a week-end trip to Malacca (this is a charming town in Malaysia, with lots of history). Now's my chance to use it and try something different - an East meets West dessert!

The entire cooking process took me approximately 20 minutes, quick and easy.

Final result ... all I can say is ........ YUM YUMILICIOUS!! Not forgetting the additional 200+ calories around my waist!

Palm Sugar Pannacota
Source : Yani @

½ cup fresh milk
1 cup fresh cream
20 g palm sugar or gula melaka
7 g gelatin powder mix with ¼ water
For the syrup 40 g palm sugar ¼ cup water


1) Put in fresh milk, fresh cream & palm sugar into a pot. Stir and bring to the boil. Once boiled, remove from heat.

2) Put in the gelatin mixture & stir until the gelatin dissolves.

3) Put in some ice cubes & cold water into a suitable dish.

4) Put a bowl on top of the ice cubes & pour the pudding mixture into the bowl. Stir until the mixture is cooled.

5) Transfer into 4 small cups or ramekins & refrigerate for 1 hour. The pudding will set by then.

6) To prepare the syrup, dissolve the palm sugar in the water & pour onto the cold pudding.

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