Thai Palm Sugar: The Sweetener Behind Authentic Desserts

Thai palm sugar (น้ำตาลปีป) is made from the sap of coconut or palmyra palms. It's sold in blocks or rounds and has a deep, caramel flavour that's less cloying than white sugar. It's essential in many Thai desserts, sauces, and curries.

To use, shave or grate the block, or soften in the microwave for a few seconds. Dissolve in a little warm water or coconut milk before adding to recipes. If you can't find palm sugar, dark brown sugar or Mexican piloncillo are acceptable substitutes—though the flavour will differ slightly.

Store blocks in an airtight container in a cool, dry place. They keep for months.