Hi Dave, I didn't talk about it because it is not an ingredient that is used in Thai cuisine. Theoretically it is made from the same stuff but is caramelized further and has a distinctly different flavour. Will note it as info to add in future post, however. Thanks for watching!

In the video you don't mention dark palm sugar, similar to this https://i.stack.imgur.com/psUOD.png which has a more caramilized flavour.

I don't have the book anymore but I recall a recipe which called for both light and dark palm sugars.

What is the source/process of the dark palm sugar?

btw, thank you for your informative posts.

cheers, Dave

Yes, you can keep it in the fridge if you'd like. I keep it in the cabinet but for my good sugar I use a "terra cotta brown sugar saver" that helps keep the sugar moist longer.

Hi Susan, I'm not 100% sure and I would have to look at the product before I can say one way or another. It probably would be fine to use, but getting the right amount might be tricky. If you want to send me a pic of it you can email it at the email in the contact page!

That's cane sugar and is not the same, but can be used as a substitute.

In powdered form your best sub is using brown sugar. I've never seen gula melaka there.

You can keep it at room temp, but make sure it's welk sealed!

Hi Palim
I was given a pack of Ban Phaeo palm sugar I'm in Singapore so just wondering can this be left out at room temperature or it needs to be kept in the fridge for a longer life span?
Thank you
Susan

From what I've seen gula jawa tends to have a much more intense flavour than Thai palm sugar and is much darker, and so yes it will alter the taste of food significantly if used in a large enough amount.

I also got addicted to Palm sugar!