ID :
198642
Tue, 08/02/2011 - 08:44
Auther :
Shortlink :
https://oananews.org//node/198642
The shortlink copeid
THE MANY USES OF PALM SUGAR
MELAKA (Malaysia), Aug 2 (Bernama) -- The palm sugar, also known as 'gula melaka', is synonymous with the Malay traditional cooking.
But apart from being the main ingredient in delicacies like sweet porridge and traditional cakes, it can also be used for reducing cough during common cold by having a mixture of the sugar and tamarind juice.
The palm sugar is also beneficial in lowering the body temperature by consuming it in water.
MAKING PALM SUGAR A DELICATE PROCESS
According to palm sugar entrepreneur Ideris Zainudin, 47, making palm sugar is a delicate and time-consuming process.
The tapping is done through an incision, made on the young coconut shoot. A cylindrical container is tied to the shoot to collect the colourless sap that flows out of the incision.
"The sap collected needs to be processed fast to prevent its fermentation. If fermentation happens, the sap will taste sour," he said.
Processing of the sap, through boiling, takes some five to six hours.
During the processing, heat from the fire should be controlled to prevent the sap from getting burnt, Ideris added.
After five to six hours, the boiled sap turns thick and dark brown in colour.
At this stage, the molten palm sugar is poured into bamboo moulds and left to cool. The molten sugar usually cools down in five minutes and hardens.
OTHER PALM PRODUCTS
Ideris, who has been in the business for 36 years, said the palm sugar tastes sweet and is creamier than the normal sugar, which is only sweet.
Among the palm sugar makers who market their products nation-wide, Ideris has also diversified his trade, by making other traditional food items such as dodol (that uses a lot of palm sugar) as well as cencaluk (shrimp paste which can be consumed with rice) at his house in Kampung Kandang near here.
His business venture is called 'Perniagaan Hj.Ideris' and markets the products under the label 'Haji Ideris'.
Ideris began as a petty trader at Padang Pahlawan in Bandar Hilir here at the age of 15.
Now he earns about RM6,000-8,000 (US$2,029-2,706) per month and his products are available at the hypermarkets.
INSTANT CENCALUK
"With only RM500, I began selling ice blocks and received RM200 per day," he said. Now his 'dodol' has created a niche market abroad, like in Singapore, Australia and West Asian nations.
Ideris also introduced the ‘3-in-1 cencaluk', which can be consumed
instantly without adding chili, onions and lime juice.
He said the idea for the instant 'cencalok' came from requests by consumers who wanted a 'cencaluk', which could be consumed straight from the bottle, without adding extra additives and flavour.
The instant 'cencaluk' is ideal for those people who are always busy, he noted and added that the material can last for three months if stored properly.
But apart from being the main ingredient in delicacies like sweet porridge and traditional cakes, it can also be used for reducing cough during common cold by having a mixture of the sugar and tamarind juice.
The palm sugar is also beneficial in lowering the body temperature by consuming it in water.
MAKING PALM SUGAR A DELICATE PROCESS
According to palm sugar entrepreneur Ideris Zainudin, 47, making palm sugar is a delicate and time-consuming process.
The tapping is done through an incision, made on the young coconut shoot. A cylindrical container is tied to the shoot to collect the colourless sap that flows out of the incision.
"The sap collected needs to be processed fast to prevent its fermentation. If fermentation happens, the sap will taste sour," he said.
Processing of the sap, through boiling, takes some five to six hours.
During the processing, heat from the fire should be controlled to prevent the sap from getting burnt, Ideris added.
After five to six hours, the boiled sap turns thick and dark brown in colour.
At this stage, the molten palm sugar is poured into bamboo moulds and left to cool. The molten sugar usually cools down in five minutes and hardens.
OTHER PALM PRODUCTS
Ideris, who has been in the business for 36 years, said the palm sugar tastes sweet and is creamier than the normal sugar, which is only sweet.
Among the palm sugar makers who market their products nation-wide, Ideris has also diversified his trade, by making other traditional food items such as dodol (that uses a lot of palm sugar) as well as cencaluk (shrimp paste which can be consumed with rice) at his house in Kampung Kandang near here.
His business venture is called 'Perniagaan Hj.Ideris' and markets the products under the label 'Haji Ideris'.
Ideris began as a petty trader at Padang Pahlawan in Bandar Hilir here at the age of 15.
Now he earns about RM6,000-8,000 (US$2,029-2,706) per month and his products are available at the hypermarkets.
INSTANT CENCALUK
"With only RM500, I began selling ice blocks and received RM200 per day," he said. Now his 'dodol' has created a niche market abroad, like in Singapore, Australia and West Asian nations.
Ideris also introduced the ‘3-in-1 cencaluk', which can be consumed
instantly without adding chili, onions and lime juice.
He said the idea for the instant 'cencalok' came from requests by consumers who wanted a 'cencaluk', which could be consumed straight from the bottle, without adding extra additives and flavour.
The instant 'cencaluk' is ideal for those people who are always busy, he noted and added that the material can last for three months if stored properly.
