In Reply to: Sugar syrup ? posted by Colleen on Monday, 21. February 2005 at 20:39 Bali Time:
Colleen I just finished reading Fragrant Rice by janet De Neefe who has the cooking school in ubud and a couple restaurants there...here's what she says...its called gula merah cair
"every couple of days we make a large jug of palm sugar syrup, (used for crepes and pancakes,) and added to everything they cook...Syrup is a very effective way to store palm sugar as it tends to get too soft in a tropical climate......or too hard in a temperate climate..
500g brown palm sugar
2 cups water
1pandan leaf (not sure what that is) or 1 vanilla bean
put palm sugar, leaf tied in a know or vanilla bean and water in a saucepan. Bring to a boil and simmer for 15 minutes, without stirring, until the liquid has reduced by half. Large bubbles appear on the surface when ready, as when making toffee. While warm, strain into a jug and leave to cool. It will thicken up at this point. The flavor of your syrup will depend on the quality of your palm sugar. Store in the fridge. Makes 1 1/2 cups.
Hope this helps your son..how old is he anyways..ps we had boiled bananas in palm sugar and it was delicious...