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Andrea_nguyen-very-sml-72dpi

Andrea is cooking teacher, food writer, contributing editor at SAVEUR, and a cookbook author; her latest book is Asian Tofu.

added about 2 years ago

If the coconut sugar you have is "coconut palm sugar" then that's palm sugar. It's not as sweet and lacks the finesse of regular (more moist) palm sugar. Add it to taste. Or try a 1:1 ratio of coconut palm:light brown sugar. I usually use light palm sugar for my homemade Sriracha; that can be subbed by light palm sugar. Does edamame2003 specify which kind of palm sugar? There are 2 basic kinds -- light and dark palm sugar.

For reference, see my recipe: http://www.vietworldkitchen...

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Abbie is a trusted source on General Cooking.

added about 2 years ago

Ah! Thanks for the info! Recipe just says palm so I think I will use what I have!

Eda_takoyaki_cooking
edamame2003 added about 2 years ago

Hi there! Palm sugar is basically coconut sugar...so go with that; or brown sugar works too! thanks for trying the sriracha!

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