Palm Sugar Simple Syrup

October 27, 2013
4 Ratings
  • Makes about 1/2 cup
Author Notes

You can easily double or quadruple the amounts. The syrup keeps in an airtight container in the fridge for up to 2 weeks. —JJ Goode

What You'll Need
  • 2 1/2 ounces palm sugar, coarsely chopped
  • 5 tablespoons water
  1. Combine the sugar and the water in a very small pot or pan. Set it over medium heat and cook, stirring and breaking up the sugar as it softens, just until the sugar has completely dissolved. If the water begins to bubble before the sugar has completely dissolved, turn off the heat and let it finish dissolving in the hot liquid.
  2. Let it cool before storing.

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I help chefs write cookbooks! I’ve co-authored several, including Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand (Ten Speed) with Andy Ricker, A Girl and Her Pig (Ecco) with April Bloomfield, and Truly Mexican and Tacos, Tortas, and Tamales (Wiley) with Roberto Santibanez.

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