TIMESINDONESIA, JAKARTA – For Indonesian community, brown sugar and palm sugar are two must have thing in the kitchen. The local community usually use these two for additional ingredient for their cooking, either making some dishes, appetizers or dessert.
Those two are a bit similar in look. Yet, in real life they have distinctive taste and process of the making. Brown sugar is made of sugarcane. The process is almost the same when they make a sugar block yet they will add sugarcane molasses to completely refined white sugar crystals to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs.
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In another side, palm sugar was made of the sap of palm tree with more simple process yet it takes time. The color will also be a little darker than the brown sugar. The taste will also way different the brown sugar. Palm sugar will have refreshing coconut taste in it and strong odor.
In addition, brown sugar will slightly sweeter than palm sugar. Therefore, the local community tend to choose brown sugar to be added to their food for their consistency and to get the darker food color.
Furthermore, the texture will also far different from one another. Brown sugar will be hardened and palm sugar will be little bit soft and easily melted on higher temperature. You could also dice the palm sugar and make it as your toffee for its already rich in taste. (*)
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| Editor | : Khodijah Siti |
| Publisher | : Sholihin Nur |
