Hi everyone,
I regularly cook Thai dishes and have found many recipes that call for palm sugar and kaffir lime leaves. Does anyone know where I can buy them?
I live in North Van and have checked at a local Asian grocery store with no luck. I have a car so can drive anywhere in the lower mainland to buy some.
Thank you and take care!
Anyone have experience using palm sugar or any idea if it would work? Just bought some to make a japanese sauce and wondered if that could work as i think it has a much deeper flavour than normal sugar
Title. Searching for high quality palm sugar in the Dayton area, preferably in pucks. Thanks in advance!
EDIT: For anyone who came across this post and have a similar issue, humidity might play a really huge part in this - I tried chopping my gula melaka again using extremely dry knife and chopping board on a day with lower humidity, and it turned out fine. Hope this helps!
Hi all! For those of you who have experienced baking cakes using gula melaka, I'll be grateful if you could help me out by answering:
- Is it okay for me to substitute gula melaka for sugar in a 1:1 ratio?
Also, for some reason (I'm guessing it could likely be the humidity in my country), I just can't ground my gula melaka into something like this.
I tried using a butcher's knife, standard sharp knife, and even the pestle and mortar - and my gula melaka would always turn out gooey and stretchy, looking something like this, but not completely liquid-y.
Therefore, my other questions would be:
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Is there any other way for me to chop it up into a super fine texture which is akin to typical sugar?
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Alternatively, will it be okay for me to just include the gula melaka in this gooey form into the cake batter? If so, will I need to reduce the amount of other liquid in the cake (eg milk)?
Thank you in advance for anyone who have the answers for any of my questions above!
