CoffeeSyrups & Bar Prep
Palm Sugar Syrup for Coffee Shops
Thick palm sugar syrup, the key to iced palm sugar coffee. A batch recipe for 1–2 weeks of bar stock.
- Cup
- Makes about 650 ml (±26 iced coffees)
- Time
- 20 min
Ingredients
Make
batches
Base recipe makes 1 batches. Quantities update automatically.
Equipment
- Pot
- Fine sieve
- Clean glass or squeeze bottle
Method
Heat the water, palm sugar, pandan and salt on low heat, stirring until the sugar dissolves.
Simmer gently for 8–10 minutes until slightly thick. Do not stir hard while it simmers.
Turn off the heat, remove the pandan and strain through a fine sieve.
Cool, pour into clean bottles and label with the date.
Keep refrigerated for up to 2 weeks.
Barista tip
A pinch of salt brings out the caramel notes. If the syrup gets too thick, thin it with a little hot water.