Published: · Modified: by Pailin Chongchitnant · This post may contain affiliate links
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Palm sugar is a delicious sweetener made from the nectar of the coconut or toddy palm flowers. It's an integral ingredient in Thai cooking, especially desserts. It is what I like to call the "original sugar" in traditional Thai cuisine before white granulated sugar became a thing. Unlike refined white sugar, palm sugar adds more than just sweetness In its pure form, it has a beautiful floral aroma, a butterscotchy flavour, and a smooth, fudgy texture. I can literally eat it like candy...and probably do so more than I should!
However, not all palm sugars are created equal and some are better than others. Check out the video above to find out how they are different!
In this video I talk about:
- What exactly is palm sugar?
- The two types of palm sugar.
- Is coconut sugar the same as palm sugar?
- Is jaggery the same as palm sugar?
- How is palm sugar made?
- Are there different grades/qualities? (Spoiler: yes!)
- How can you tell the difference between higher vs lower quality palm sugar?
- Be careful: there's a coconut sugar that NOT suitable for Thai cooking!
- How to use palm sugar.
- How to store palm sugar.
- The best substitutes for palm sugar.
For more videos on other Thai ingredients
Check out my Thai Ingredient Playlist where I have informational videos about the most important ingredients in Thai cuisine.
Recipes with Palm Sugar
Want to start cooking with palm sugar? Here are a couple of recipes that really showcase the flavour of palm sugar:
- Classic Pad Thai
- Thai Coconut Bananas Foster
- Durian and Sticky Rice
- For ALL recipes I have that use palm sugar (there are a lot of them!) use the search bar up top (the little magnifying glass) and look up "palm sugar".
Watch The Full Video!
More Kitchen Tips
- The Best and Worst Green Curry Paste - A Thai Chef's Review
- The Science of Freezing Tofu (And 4 Ways To Cook It)
- Is Expensive Fish Sauce Worth It?
- Ultimate Guide to Thai Mortar and Pestle
Reader Interactions
Comments
Noxolo
Hi Pai! I was wondering if you could guide me on which brand i should buy online. Have you had good results with any? Thanks for the help 🙂
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Andra
I like your blog!
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DAVID HAMILTON
Hi Pailin-Love your videos!! I’m going to be in Bangkok in about a week-any recommendations for places to find better quality Palm sugar than we can find in the states? And, how do I ask a market vendor for it? Thanks a million!!
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Dave
Hi Pailin,
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
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Pailin Chongchitnant
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!
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OEZ
Hi Pailin- thank you for all of your excellent content. Regarding the best storage method for palm sugar, I live in an extremely dry climate. So other than wrapping it well and keeping it in a sealed container, can it be stored in the fridge or freezer to keep it from hardening? Thank you in advance!
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Pailin Chongchitnant
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.
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Susan Hyon
I got a palm sugar where the ingredients says: Coconut Syrup, Sugar. Contains: Coconut.
It is liquid-y so hard to measure (for pad thai sauce). Is this usable?
Thanks!Reply
Pailin Chongchitnant
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!
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lowandslow
What about Mexican panela sugar?
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Pailin Chongchitnant
That's cane sugar and is not the same, but can be used as a substitute.
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Aisah
Hi I love your videos! I’m in Thailand now and I wonder if you’d know is gula melaka available here. If not, what would be a great substitute for gula melaka? I do prefer it in powder form 🤗
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Pailin Chongchitnant
In powdered form your best sub is using brown sugar. I've never seen gula melaka there.
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Ken
Can I use Gula Jawa in place of palm sugar, or would that alter the taste too much?
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Pailin Chongchitnant
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.
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Susan
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
SusanReply
Pailin Chongchitnant
You can keep it at room temp, but make sure it's welk sealed!
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Lana
I live in San Diego and I can’t find palm sugar anywhere!!!!! Can someone please help
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jose
99 ranch market has palm sugar
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Adam from HTK
Thanks Jose!
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Lana
Thanks I’ll give them a call before I go, I’ve made this recipe before when I was in Australia but I just moved to the US, finding it so hard to adjust and find everything I normally use.
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Adam from HTK
Hi Lana! If you can't find anything re Jose's comment on 99 Ranch Market check out https://hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers!
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Kim
I also got addicted to Palm sugar!
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Mark
None of the links go to the actual video. Kind of annoying!
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Adam from HTK
Hi Mark, Adam here and sorry for the trouble! I've tried all the links in this post and in the video at https://www.youtube.com/watch?v=A32va3sLi5M howeverr, and everything seems to be working for me. Can you give me an example of a link that isn't working? Also do you have an "ad-blocker" running? That tends to break a lot of the content. Cheers!
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Josh
Hiii.. Can I substitute the palm sugar with normal sugar?
Thank youuuuu
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Pailin Chongchitnant
Light brown sugar is a better sub.
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Jim
Any comment on the Red Boat "pure" palm sugar from Cambodia? Wonder if it is the real deal like their fish sauce.
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Stacy
I tried soaking my palm sugar in water (after learning the trick from another video) to keep it in a softened state so I could scoop it out in its soft taffy texture. However, it just turned my entire jarful into a brownish red liquid. Do you know what went wrong?
Thank you for the very informative video!
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Pailin Chongchitnant
Sounds like it just dissolved your sugar due to too much water. Still usable though!
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Beau
This was so helpful! I've been baffled by the several types and packages and ingredient claims. Now I'm properly educated.
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Frank
can you tell me the difference between Thai Palm Sugar and "Gula Melaka"
I know they are both from Coconut sugarReply
Adam The HTK Minion
Same raw material, but gula melaka is caramelized much darker. Cheers!
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