Gula Jawa Palm Sugar Syrup
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Gula Jawa palm sugar syrup has a deep, rich sweetness with hints of caramel and earthy undertones. Infused with pandan leaves adding a fragrant, slightly herbal note that balances the sweetness.
Gula Jawa is an essential Indonesian ingredient that may need to be purchased from an Asian grocery store or online on Amazon. A common substitute is dark brown sugar or coconut sugar, though they don’t have the same depth of flavor.
This syrup is commonly used in Indonesian snacks like klepon (rice flour balls), dadar gulung (pancakes with coconut and palm sugar filling), or poured over es campur (mixed ice dessert). It’s often served alongside pisang goreng (fried bananas) or bubur sumsum (rice flour pudding). The syrup is a sweet complement to these dishes.
You can make this rich and fragrant palm sugar syrup with just three ingredients. If you don’t count water as an ingredient, it’s only two!
Chop unrefined palm sugar (Gula Melaka in Malaysia) and melt it in water. A pandan leaf is added to infuse the syrup with a subtle flavor and fragrance. The mixture is heated gently until the sugar completely dissolves and forms a thick, smooth syrup.
Continue below for the full recipe with ingredients and step-by-step instructions.
Ingredients
- 100 g gula jawa palm sugar
- 1 pandan leaf
- 50 ml water
Instructions
-
Chop or roughly grate the palm sugar.
-
In a small pan, combine the sugar with water and heat on low.
-
Tie the pandan leaf into a knot and add it to the pan. Stir continuously and cook for a few minutes, until the sugar has fully dissolved.
-
Remove from heat and let cool before using.
Notes
To intensify the flavor, let the pandan leaf steep longer after cooking.
Nutrition
Per serving (1)
- Calories
- 0 kcal
- Carbs
- 0 g
- Protein
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1 mg
Recipe by Deborah Green
