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Palm Sugar in Kanom Chan

In an attempt for authenticity, purchase I made two kanom chans today.  The first is my standard kanom chan recipe.  The second was with palm sugar instead of refined white sugar.

Because palm sugar is less sweet than white sugar, I changed the recipe to include 1 cup of palm sugar.

The result was surprising (at least to me).   Even with 1 cup palm sugar vs 3/4 cup palm sugar, the sugar syrup was less sweet.  This was expected.  What I didn’t expect was the intensity of the caramel flavor of the palm sugar after cooking.

The biggest surprise was that I preferred the white sugar version. The palm sugar and coconut flavor was hedonistic – slightly custardy is taste, but it reminded me of another Thai dessert.

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