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Cakra21,d.o.o. | Zeleni biser 7 6230 Postojna Slovenia | +386 51 357 908 | cecil@cakra21.si 

GULA JAWA 

GULA JAWA BLOK : 9 EUR/KG GULA JAWA BATOK : 11 EUR/KG 

GULA JAWA NIVO : 9 EUR/KG 

COCONUT SUGAR/ GULA JAWA origin : INDONESIA Page 1


Do you know the difference between palm sugar and coconut sugar? 

Palm sugar (gula palem, gula aren) and coconut sugars (gula jawa, gula merah): Although 

the names are used interchangeably, palm sugar and coconut sugar are not the same. One comes 

from the palmyra or sugar palm and the other from coconut palm, but both are produced from the 

sweet, watery sap that drips from cut flower buds. The sap is collected each morning and boiled 

in huge woks on the plantations until a sticky sugar remains. This is whipped and dropped in 

lumps on cellophane, or filled into containers. Because it is not highly processed like brown 

sugar, the color, consistency, flavor and level of sweetness can vary from batch to batch, even 

within the same brand. 

The color can be as light as creamy beige and as dark as rich caramel brown, and the consistency 

soft and gooey, or rock hard, depending on how long the sap was reduced. Palm sugar usually 

has a darker color, a more fragrant smoky aroma and a more complex flavor than coconut sugar, 

though sometimes additives have been mixed in to lighten its color. Degree of sweetness, too, 

can vary; therefore, use your taste buds to guide you in determining how much to use in the 

recipes. I generally find the darker, stickier palm sugar to be richer and more flavorful. The 

difference in coloration, sweetness and flavor, again, reflects the fact that these natural sugars are 

not highly processed like brown sugar, which always seems to be uniform in color and sweetness 

from box to box. Much depend on the type of palm trees, time of year when the sugar is tapped 

and, to some degree, the heat and fuel source used to reduce the nectar. 

In Asian markets, palm and coconut sugars are available in plastic containers or plastic bags of 

various sizes and also in tin cans. Coconut and palm sugars keep well when stored in a cool dry 

place and do not need to be refrigerated. They are great sweeteners, balancing agents and flavor 

enhancers for curries and robust sauces. Many coconut desserts are accentuated by their rich, 

caramel taste and distinctive aroma. 

Palm sugar may also be labeled as coconut sugar and vice versa. So it is best to buy your sugar 

by sight and feel (squeeze the plastic container to ascertain its consistency) than by its label. If 

you have a choice, select a soft, rich brown sugar; if not, any kind is better than none. A soft 

sugar makes it easier to spoon out and use, but more often than not, coconut and palm sugars 

come in hard, crystallized chunks which keep better. If so, it is best to cut and peel back the 

plastic container, place the lump in a bag and hammer it into small crystals for ease of usage. 

You scan also scrape it with a spoon or a hand-held coconut shredder with sharp teeth. Some 

people add water and melt the sugar in the microwave; however, this often increases the 

likelihood of spoilage, reducing its otherwise indefinite shelf life. Sometimes, in the same 

shipment, some containers hold hardened sugar while others may still be moist. That's because 

palm sugar is not a highly processed sugar, and much of its production is still a cottage industry. 

Some wokfuls of palm nectar are boiled down more than others before being filled into 

containers. When cooled, it crystallizes into a block. 



Neither coconut nor palm sugar needs to be refrigerated, but if it is soft and moist, take care to 

keep it away from heat and exposure to air which may encourage mold growth. If mold begins to 

appear on the sugar, remove the top half to one inch; the remainder of the dense sugar may still 

be fine. 

Although they are used primarily for making sweets and desserts, their creamy, caramel-like 

sweetness also enhances the flavor of curries and rich sauces for savory dishes. Since the degree 

of sweetness may vary from batch to batch, add enough "to taste." Substitute with brown sugar 

only if you absolutely cannot find either. For sweetening light dishes, granulated sugar is 

preferred over palm or coconut sugar. 

Roadside stalls along the highway passing by the peninsula town of Petchburi sell bottles of tancolored, 

fresh sugar palm nectar (which Thais call "fresh palm water" [näm dtahn sod]) along 

with bags of the mild-tasting, gelatinous young fruits. Fresh palm nectar is a delicious aromatic 

drink with a distinctly smoky flavor. More flavorful than the lighter-colored coconut nectar, it 

usually makes a better-tasting, more caramel-flavored sugar than coconut sugar. 

Also of interest is a discussion on coconuts. Aside from the coconut itself and the palm sugar, the 

coconut palm also and tender, edible shoots (unopened new leaves atop the palm, called "palm 

heart") which make a delectable crisp vegetable.

Cakra21,d.o.o. | Zeleni biser 7 6230 Postojna Slovenia | +386 51 ...

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