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Gula Melaka Asli
 

Pure coconut sugar has high solubility,
Please keep refrigerated
Pure coconut sugar can only be stored at room temperature for 1 month (too hot weather will also affect storage)
It can be refrigerated for about half a year.
 
The color of pure coconut sugar will be different due to the difference of the old coconut, the cooking time, and the storage time.
The darker the coconut sugar is, the more fragrant and delicious.
 
100% 马六甲纯正椰糖 Pure Gula Melaka
100% 马六甲纯正椰糖 Pure Gula Melaka
100% 马六甲纯正椰糖 Pure Gula Melaka
RM6.80
ADD TO CART
100%纯正椰糖液 Pure Gula Melaka Cecair
100%纯正椰糖液 Pure Gula Melaka Cecair
100%纯正椰糖液 Pure Gula Melaka Cecair
RM13.50
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椰糖粉 Gula Melaka Powder
椰糖粉 Gula Melaka Powder
椰糖粉 Gula Melaka Powder
RM16.00
ADD TO CART

The Making Process Of Gula Melaka

The process of making Gula Melaka is not simple.
Moreover, the process requires manual collection and cannot be mechanized.
Just because of the taste and soul of Gula Melaka-
Coconut flower water from the stem of the coconut tree (not the green coconut water in the fruit).
To get coconut water, have to cut the buds of the coconut tree,
In this way, the tree naturally cannot bear fruit,
Calculated by the discount rate of marketing, it is really not low.
 
Generally speaking, if you use the coconut flower water from the old coconut tree to make Gula Melaka,
The color of the syrup will be darker,
The coconut fragrance will also be stronger.
Taking coconut water is a high-risk action,
Workers must climb 40 to 50 feet of coconut trees skillfully and dexterously, and after stabilizing themselves on the trees,
Began to cut buds,
Then hang a container to collect the coconut water that flows from the stems endlessly.
After the coconut water filters out impurities and sediments,
Pour it into a large pot and cook with wood fire. 
Very old-fashioned!
The original clear and translucent coconut water,
It will slowly turn brown during cooking,
That's also the shape of the coconut sugar color.
When cooking coconut syrup, controlling the heat is a big key.
If you don't pay attention, it will burn, and the whole pot of syrup will be useless.
 
After 8 hours of cooking,
The syrup is as thick as chocolate syrup,
The tempting coconut fragrance is even more drunk!
After the syrup has cooled, it is necessary to carefully pour it into a bamboo mold to shape it.
After the syrup in the bamboo mold has condensed,
Workers can demould, and then carry out packaging work.