Eggless Caramel Pudding (Puding Karamel Tanpa Telur)

 Another dessert that I made for the BBQ party in the recent weekend. Since my hubby does not like caramel pudding due to its egg smell, I made an eggless version hoping to please him but he said there is no different to the typical taste of caramel pudding. So I guess it is not the egg but the creamy taste of milk that makes him dislike it. For me personally, I prefer the steamed version (with egg of course). This version produces very smooth texture compared to my steamed version.

By: Roz@HomeKreation
Makes: 9" Round
INGREDIENTS:
3 tbsp Sugar - for making caramel 
10g Jelly/Agar-Agar Powder
1100ml Water
120g Sugar
1 can (200ml) Evaporated Milk*
2 tbsp Custard Powder*
1 tsp Vanilla Essence* (* mixed) 

METHOD:
1. Place sugar in a tin mould and melt it until caramelised.

2. Place agar-agar powder & water in a pot & boil until dissolved.
Add in sugar & stir until dissolved.
Add in milk mixture & boil for a minute.

3. Pour onto the caramel & let it cool & set at room temperature.
Chill before served.
*************************

BAHASA MALAYSIA VERSION

Lembut dan licin..... Buat untuk hubby yg tak suka bau telur tapi dia tak minat juga...huuuu

By: AlongRoz@HomeKreation

Saiz: 9" Round

BAHAN2:

3 sb Gula - untuk buat karamel

10g Serbuk Jelly/Agar-Agar

1100ml Air

120g Gula

1 tin (200ml) Susu Cair*

2 sb Tepung Kastad*

1 st Vanilla Essence* (* campur)

CARA2:

1. Letak gula dlm tin acuan & hanguskan di atas api kecil.

2. Letak serbuk agar-agar & air dlm periuk & masak sehingga cair.

Masukkan gula & masak sehingga gula hancur.

Masukkan bancuhan susu & didihkan sebentar selama seminit.

3. Tuangkan ke dlm acuan tadi & sejukkan di suhu bilik.

Sejukkan dlm petiais.

Watermelon Pudding (Puding Tembikai)

 Now it is my turn to try this famous recipe that tested by many.... I made it to serve a newly wed couple and friends during dinner at our home yesterday. Taste is good.

By Roz@HomeKreation
Source: Noorma
Translated into English by HomeKreation
Retyped to simplify for future reference & measurement/method modified to suit own self
Size: 8" square
INGREDIENTS:
13g Agar-Agar/Jelly Powder
1250ml / 5 cups Water
180g Sugar
2 slices Bread*
250ml / 1 cup Fresh Milk*
1/2 cup Condensed Milk*
1 tbsp Butter* (* blend) 
Black Sesame / Grass Jelly / Black colored Jelly
Red & Green Color

METHOD:
1. Place water & agar-agar powder in a pot & boil until dissolved.
Add in sugar & cook until dissolved.
Add in blended ingredients & off fire once slightly boiled.

2. Pour 3/4 cup green colored agar-agar into a square tin/container.
Once slightly set, pour in 1 cup plain/white agar-agar.
Color the rest of the mixture red & pour on set white layer.
Sprinkle black sesame.
Cool & chill.
**********************************************

BAHASA MALAYSIA VERSION

By AlongRoz@HomeKreation

Sumber: Noorma

Resipi di ubah suai & di taip semula untuk mudah rujuk.

Saiz: 8" persegi

BAHAN2:

13g Serbuk Agar-Agar

1250ml / 5 cwn Air

180g Gula

2 keping Roti*

250ml / 1 cwn Susu Segar*

1/2 cwn Susu Pekat*

1 sb Mentega* (* blend) 

Bijan Hitam / Cincau / Agar-Agar warna hitam

Pewarna Merah & Hijau

CARA2:

1. Masak air & agar2 sehingga hancur.
MAsukkan gula & masak sehingga hancur.

Masukkan bhn2 blend & padamkan api sebaik shj mendidih.

2. Warnakan 3/4 cwn agar2 dgn warna hijau & tuangkan ke dlm acuan.

Tuangkan 1 cwn agar2 yg tidak diwarnakan apabila lapisan hijau telah keras sedikit.
Warnakan baki agar2 dgn warna merah & tuangkan ke dlm acuan tadi.

Tabur biji bijan.Sejukkan.

Kuih Som Som

 I made this few days ago as dessert for breaking off fast. This is different version than the one my Emak used to make. Her Som Som is made purely with rice flour and served with fragrant rose syrup whilst this version using Hoen Kwee flour and served with palm sugar syrup. Both are nice but I think I prefer my Emak'
s version. Will share herewith if I make one day.

By: Roz@HomeKreation
Source: RinnChan
(English translation by HomeKreation
Makes about 14 small cups
INGREDIENTS:
100g Rice Flour
30g Hoen Kwee Flour
1 tsp Salt
1 litre Coconut Milk

METHOD:
1. Mix all until smooth.
Cook above small fire until thicken, bubbling & shiny.
2. Scoop into small cups.
Cool & chill.
3. Serve with Gula Melaka syrup.


GULA MELAKA SYRUP (my own recipe):
1/4 cup Gula Melaka
1/4 cup Sugar
1/2 cup Water
1 Pandan Leaf
- boil until dissolved.
- Cool before used.
****************************

BAHASA MALAYSIA VERSION

Dah lama simpan resepi ni baru ni dapat mencuba. Buat untuk berbuka puasa beberapa hari lalu.

By: AlongRoz@HomeKreation

Source: RinnChan

(Resepi di taip semula untuk mudah rujuk)
Bilangan: Along dapat 14 biji acuan kecil spt dlm gambar di atas

BAHAN2
100g Tepung Beras
30g Tepung Hoen Kwee (atau Tpg Pulut)
1 st Garam
1 liter Santan

CARA2:
1. Satukan kesemua bahans di dalam periuk sehingga sebati.
Masak atas api sederhana sehingga likat, menggelegak dan berkilat.
2. Sudukan ke dlm bekas2 kecil.
Sejukkan di suhu bilik & dlm peti sejuk.
3. Hidangkan dgn sirap gula melaka.

SIRAP GULA MELAKA (resepi Along sendiri)
1/4 cwn Gula Melaka 
1/4 cwn Gula
1/2 cwn Air
1 helai Daun Pandan
- Satukan & masak sehingga gula hancur.
- Sejukkan sebelum di gunakan

Red Bean Jelly (Agar-Agar Kacang Merah)

 Another jelly / agar-agar creation of mine to share with everyone. I made it few weeks ago during gathering with friends. My hubby loves anything with red beans and that's how the idea came about. The taste is very nice, rich with read beans taste - my hubby and the guets like it very much.
 

It has rich red bean topping and creamy jelly at the bottom.....

By: Roz@HomeKreation
Source: Own
INGREDIENTS:
1 cup Red Beans
1 packet / 13g Jelly Powder
1 liter Water
240g Sugar
1 can Evaporated Milk
1 tbsp Cornflour
1 Pandan Leaf
Few drops Pink Colour

METHOD:
1. Boil red beans until soften.
Spread 1/2 cup in a mould.
Blend the rest of the beans with milk, cornflour & pink coloring until fine.

2. Mix jelly powder, water, sugar & pandan leaf and boil until dissolved.
Scoop about 1/2 cup and pour onto the red beans laid in the mould.
Pour the blended red beans mixture & boil.

3. Let the red bean layer slightly set before pouring the rest of jelly mixture.
Cool at room temperature & chill before serve.
***************************************************

BAHASA MALAYSIA VERSION

Satu lagi resepi agar-agar rekaan Along. Buat utk jamuan kawan2 & semua kata sedap. Favourite hubby. Memang kaya dgn rasa kacang merah asli.....

By: AlongRoz@HomeKreation

Sumber: AlongRoz

BAHAN2:

1 cwn Kacang Merah

1 packet / 13g Serbuk Agar-Agar

1 liter Air

240g Gula
1 tin Susu Cair

1 sb Tpg Jagung

1 heai Daun Pandan

Sediki Pewarna Merah Jambu

CARA2:

1. Rebus kacang sehingga empuk.

Ambil 1/2 cwn & ratakan ke dlm acuan.

Blend baki kacang dgn susu, tpg jagung & pewarna sehingga sebati.

2. Letakkan serbuk agar-agar, air, gula & daun pandan ke dlm periuk & masak sehingga hancur.

Sendukkan +/- 1/2 cwn & tuangkan ke atas kcg merah dlm acuan tadi.

Masukkan campuran kcg merah yg di mesin tadi ke dlm agar2 & masak sehingga mendidih.

3. Biarkan lapisan kcg merah tadi mengeras sedikit sebelum di tuangkan masakan agar2.

Biar agar2 sejuk di suhu bilik sebelum di masukkan ke dlm peti sejuk.

Hidangkan sejuk.

Fruit Jelly

 

I've some grapefruits brought by a friend and tried this jelly which I've been wanting to try since ages ago. The grapefruit is sour so this is one of the ways to sweeten it. My sons enjoyed the jelly so much more than the original fruit.

 

Can you tell between the two photos above & below which are the real fruit... sure you can....!

I didn't sieve the fruit juice after squeezing it and purposely made my jelly with coarse flesh of the segments so that it looks real and also keeping some fibers for digestion.

Thanks to both Nor & Yani for sharing this brilliant idea.

By: Roz@HomeKreation

Source: Nor / Yani_MR

(Translated into English with slight modification)

INGREDIENTS:

2 Grapefruits (can replace it with Oranges)

4g Jelly Powder
500ml (200ml Water + 300ml Grapefruit Juice) 

80g Sugar - originally 50g but increased bcoz the fruits are a bit sour 

A pinch Salt - forgot to put in

METHOD:

1. Cut fruit into half & squeeze the juice out.

Remove any remaining flesh and get a clean 1/2 grapefruit/orange skin as a mould.

Measure the juice and water to obtain 500ml.

2. Place the juice & remaining ingredients in a pot.

Cook & stir until boiled.

3. Scoop jelly into the fruit skin & let it set.

Chill & slice.

*******************************************************************

BAHASA MALAYSIA VERSION
......nampak macam buah betul tapi sebenar nya jelly....!

BAHAN2:

2 biji Grapefruits (atau Oren)

4g Serbuk Agar2
500ml (200ml Air + 300ml Jus Grapefruit)

80g Gula - original 50g tp Along tambah sbb buah ni masam sikit

Secubit Garam - terlupa bubuh

CARA2:

1. Buah di belah dua. 

Picit jus & bersihkan kulit nya.

Sukat jus & tambahkan air sehingga 500ml.

2. Campurkan jus & kesemua bahan.

Masak sehingga menggelegak.

3. Sendukkan jus ke dalam kulit buah & biarkan keras.

Sejukkan & di potong2.

Apple Crumble

  This is a very simple dessert to prepare but very delicious.... It is my boys' favourite and AngahRuz wanted to try making the dessert so in case he stays away from home this year he can prepare his favourite dessert himself. So here is the outcome....

 This dessert is also very suitable for toddlers and Liana likes it too. This is also to fulfill a request from Shahim on recipes for toddlers.

By: Roz@HomeKreation
Size: 6"x9" casserole
INGREDIENTS:
3 Fuji Apples - peeled/cored & sliced thinly 
3 tbsp Brown Sugar for sprinkling*
1 tsp Cinnamon Powder* (* mixed) 
75g Flour
40g Butter
1 tbsp Sugar 

CUSTARD SAUCE:
250ml Fresh Milk
1 tbsp Sugar
1 tbsp Custard Powder
1/2 tsp Vanilla Essence

METHOD:
1. Arrange sliced apples in a greased casserole.
Sprinkle with 1 tbsp cinnamon sugar.
Arrange another layer of apples & repeat with a third layer.

2. Mix flour & buter until resemble breadcrumbs and mix in sugar.
Sprinkle on top of apple slices.

3. Bake at 180C for 30 minutes until browned.

4. Mix custard ingredients and microwave 4-5minutes, stir every one minute.

5. Served Apple Crumble with custard sauce and vanilla ice-cream.

BAHASA MALAYSIA VERSION

Pemanis mulut ataupun sebagai hidangan minum petang yang mudah di sediakan tapi sangat enak. Sesiapa saja boleh sediakan pm ini, anak lelaki Along yang kedua (AngahRuz) yang tolong sediakan. Resepi ini juga adalah untuk memenuhi permintaan dari Shahim (resepi untuk toddlers).

By: Roz@HomeKreation

Size: 6"x9" casserole

BAHAN2:

3 biji Epa Fuji - kupas kulit & hiris

3 sb Gula Perang*

1 st Serbuk Kayu Manis* (* campur) 

75g Tepung

40g Mentega

1 sb Gula 

SOS KASTAD:

250ml Susu Segar

1 sb Gula

1 sb Tepung Kastad

1/2 st Esen Vanilla

CARA2:

1. Gris bekas kaserol and susun hirisan epal.

Tabur 1 sb gula campuran kayu manis.

Susun lagi hirisan epal & ulangi sehingga 3 lapis.

2. Campur tepung & mentega seperti serbuk roti.

Campurkan gula & tabur ke atas hirisan epal.

3. Bakar 180C selama 30 minit.

4. Campur rata kesemua bahan sos kastad.

Masak dgn microwave 4-5 minit, kacau setiap seminit.

5. Hidangkan Apple Crumble dgn sos kastad & aiskrim vanilla.

Beautiful dessert bowl: courtesy from my lovely blog friend Mxxxxxx

Cheese Pudding

 Lovely cheese pudding that I made last Friday for Woman Network party to celebrate baby shower for Dayang's baby. This cheese pudding does not use any type of expensive cheese but only use cheese biscuits but still tastes cheesy (mild).

By: Roz@HomeKreation
Makes 8" square
INGREDIENTS:
13g Jelly / Agar-Agar Powder
1 liter Water
120g Sugar
3 Eggs
120-150g Cheese Crackers - blend finely 
1 tbsp Custard Powder
400ml Evaporated/Fresh Milk
200g Condensed Milk
50g Butter

METHOD:
1. Boil jelly powder with water until dissolved. Stir frequently.
Add in sugar & boil until dissolved.Stir frequently.

2. Beat egg until smooth & mix in cheese cracker & custard powder.
Add in milk & blend well.

Pour into jelly mixture & once boil, off the heat.
Add in butter & mix well.

3. Pour into a tin and let it set at room temperature.
Serve chilled.
**************************************************************************

BAHASA MALAYSIA VERSION

Puding cheese yang hanya menggunakan biskut cheese tapi tetap sedap & rasa yg lemak berkrim.

Saiz 8" persegi

BAHAN2:

13g Serbuk Agar-Agar

1 liter Air

120g Gula

3 biji Telur

120-150g Biskut Cheese - blend halus

1 sb Tepung Kastad

400ml Susu Cair

200g Susu Pekat

50g Mentega

CARA2:

1. Masak serbuk agar2 dgn air sehingga hancur. Kacau selalu.

Masukkan gula & kacau sehingga sebati.

2. Pukul telur sehingga rata & campurkan biskut & tpg kastad.

Masukkan susu & kacau sebati.

Tuangkan ke dlm adunan agar2 tadi & tutup api apabila mendidih.

Masukkan mentega sehingga sebati.

3. Tuang ke dlm tin/acuan & biarkan sejuk di suhu bilik.

Sejukkan sebelum di hidangkan.

Homemade Cendul

 This was my first attempt in making cendul.... not so difficult actually and wasn't time consuming except the cooking part is quite a challenge once the batter is thicken. Pressing thru the perforated laddle was quite an easy job and quite fast..

By: Roz@HomeKreation
Source: Noreen
Translated into English & simplified
Enough to serve 10 persons
INGREDIENTS:
1¼ cup Rice Flour
¼ cup Plain Flour
1 tbsp Cornflour
¼ tsp Edible lime + Water
10-12 Pandan Leaves - blend with 2 cups water & filter 
1 cup Water
A pinch Salt

METHOD:
1. Mix all ingredients until smooth.
2. Sieve & cook until thicken & non-sticky.
3. Press thru the cendul mould into a basin of iced water.
4. Chill until needed.

 

BAHASA MALAYSIA VERSION

By: Roz@HomeKreation

Source: Noreen 

Resepi ditaip semula supaya lebih ringkas
Cukup untuk 10 orang

BAHAN2:

1¼ cwn Tpg Beras

¼ cwn Tpg Gandum

1 sudu mkn Tpg Jagung

¼ st Kapur + Air

10-12 Daun Pandan - blend dgn 2 cwn air & tapis

1 cwn Air

Secubit Garam

CARA2:

1. Campur semua bhn2 sehingga sebati.

2. Tapis & masak sehingga pekat & tidak melekat.

3. Tekan melalui acuan sendul kedlm bekas ai ais.

4. Sejukkan di dlm peti sejuk sehingga perlu.



The perforated laddle that I used 6" diameter (senduk berlubang yg Along gunakan 6" lebar):

I serve the cendul as follows (with kidney beans, ice, coconut milk, fresh milk & palm sugar syrup).... walaaa.... heaven! This was served during Cik Liz's birthday gathering the other day.

Rich Chocolate Pudding

 I made this many times already but I didn't manage to snap any photo in the past because this pudding can hardly last.... get attacked too fast. This time I made it for the Chinese New Year party in the office recently and managed to take a couple of photos.

I have terrible neck pain at the moment and cannot sit too long behind the pc. I will update the recipe later. Also apology for not able to blogwalking tonight - need to rest my neck with early sleep and hopefully I will be better tomorrow.

 

Hi... here is the recipe update. Try it - it is such a rich pudding and very delicious. More than 100 people have tried it in MyResepi and my utmost compliments to Jun.

By: Roz@HomeKreation
Source: Jun@MR
(translated into English herewith)

INGREDIENTS:

½ cup Cocoa Powder

1 cup Sugar

½  cup Milk Powder

½ tsp Salt

4¼  cup Water

4 tbsp Cornflour

½ tsp Vanilla Essence

3 tbsp Butter

1 packet Agar-Agar Powder

METHOD:

1. Mix all ingredients, except butter & cook until boiled.

2. Add in butter until melted.

3. Pour into mould & cool. Chill.

******************************************************************* 

BAHASA MALAYSIA VERSION

Puding yang sangat enak dan kaya dgn rasa coklat.

BAHAN-BAHAN:

½ cwn Serbuk Koko

1 cwn Gula

½  cwn Susu Tepung

½ st Garam

4¼  cwn Air

4 sb Tepung Jagung

½ st Esen Vanilla

3 sb Butter

1 paket Serbuk Agar2

CARA-CARA:

1. Campurkan semua bahan kecuali butter dan kacau selalu hingga mendidih.

2. Masukkan butter, kacau hingga pekat.

3. Angkat dan masukkan kedalam loyang atau acuan yg disukai.

Fried Ice Cream (Aiskrim Goreng)

 Saw this at Zana's house & gave it a try as it looks quite simple. Actually not as easy as it sounds..... My bread break after cut out revealing the ice cream content and I guess the bread brand that I used is too thin. I felt like giving up but didn't want to waste it so went ahead and fry it anyway after freezing it overnight. To my surprise the ice cream did not melt despite the leaking.

I fried the first one very lightly as I was worried that the ice cream melts if I fry too long. I fried the next batch a little longer trying as an experiment and so fortunate that the ice cream was still solid & frozen inside. The tips is make sure the oil is really hot and the ice cream is frozen hard.

By: Roz@HomeKreation
Source: Zana (Translated into English)
INGREDIENTS:
Bread Slices
Ice Cream - choose your favourite flavour 
Oil for deep frying

METHOD:
1. Roll the bread slices flat with rolling pin.

2. Scoop ice cream onto one slice of bread.
Place another slice of bread on top.
Cut out using a glass.
SEE STEP-BY-STEP PICTURES BELOW.
Repeat as many as you like.

3. Keep them in an air tight container in freezer for at least 3 hours or overnight.

4. Heat up oil in a wok for deep frying (make sure the oil is really hot).
Deep fry the frozen ice cream & flip when necessary, until golden & crisp on the outer. Do it quickly for about 1 minute.

5. Serve immediately.


The pictures below are my second batch which I fried little longer:

Step-by-step on how to cut out the sandwiched ice cream:

BAHASA MALAYSIA VERSION

AIS KRIM GORENG

By: Roz@HomeKreation

Source: Zana (Resipi di taip semula utk mudah rujuk)

BAHAN2:

Kepingan Roti

Ais Krim - flavour kegemaran

Minyak utk menggoreng

CARA2:

1. Gelekkan kepingan roti sehingga padat.

2. Letakkan seketul aiskrim ke atas sekeping roti.

Leakkan sekeping roti ke atas nya.

Potong dgn menggunakan gelas.

RUJUK GAMBAR STEP-BY-STEP DIATAS.

Buat lah seberapa byk yg suka.

3. Simpan dlm bekas kedap udara & bekukan selama 3 jam atau semalaman.

4. Panaskan minyak sehingga betul2 panas.

Goreng kepingan ais krim sekejap sahaja, lebih kurang 1 minit, sehingga garing di luar nya.

5. Hidangkan segera.

Lychee Jelly

 Many people have tried this.... I made this to serve for our Idh yesterday and it was nice.

By: Roz@HomeKreation
Source: Nor (adopted from Kak Hanieliza) - translated into English
INGREDIENTS:
1 packet (10g) Agar-Agar / Jelly Powder
5 cups Water
3/4 cup Sugar
1 can Evaporated Milk
1 can Lychee - blend at one pause only so that not too fine
1 Screwpine Leaf (optional)

METHOD:
1. Boil jelly & water until dissolved.
Add in sugar until dissolved.
Add in milk & lychee.

2. Pour into mould & let it set at room temperature.
Chill.

Bubur Pulut Hitam (Black Glutinous Rice Dessert)

 I've got a packet of black glutinous rice that I brought back from Taiping quite some time ago and I need to empty some space in my refrigerator. So why not enjoy something sweet for evening tea and this Bubur Pulut Hitam is just a perfect solution for the fridge and also for the stomach....hehe.

Source: HomeKreation
INGREDIENTS:
1 cup Black Glutinous Rice
1/2 pot Coconut Milk
Sugar to taste
1 Screwpine Leaf
1/2 tsp Salt

METHOD:
1. Wash & boil glutinous rice until soft.
Add in coconut milk, sugar, salt & screwpine leaf.
Cook until it is just boil.

2. Serve warm.

Batik Jelly (Agar-Agar Batik)

 I made this jelly for the party yesterday. It is very simple and was one of the first thing I learn to make when I was in primary school. In the old days I never measured the ingredients but just throw in things by trial & error. Also, there was no simple ingredients such like jelly powder so I used jelly strips instead. In here, I've simplified the method & ingredients and ones have no excuse not to try out yourselves.

Source: HomeKreation
Makes 8" sq
INGREDIENTS:
1 packet (13g) Jelly powder
1.2 liter Water
170g Sugar
1/2 cup Condensed Milk / Sweetened Creamer
250ml Fresh Milk
3/4 cup Milo

METHOD:
1. Boil jelly powder & water until it dissolved.
Add in sugar & stir occasionally until dissolved.
Add in condensed milk & fresh milk.

2. Pour half of the jelly mixture into a tin.
Add Milo to the remaining half & stir until well dissolved.
Wait until both mixture are cool.
Scoop the milo portion & gently drip randomly onto the white portion to create batik pattern.
The DON'Ts:
- Do not do drip the milo portion into the white portion while the two mixture are hot otherwise the colors get mixed.
- Do not stir the mixture
- Do not move the tin until the jelly is set.

3. Let it set at room temperature.
Chill before serve.

Apple Bread Pudding (Again)

 Made these on the request from the two boyz. Actualy they've been asking for it even before Ramadhan but only now I have the chance to fulfill their request.

Recipe was posted earlier in here but I skipped the cornflakes this time.

Roti Jala with Bubur Kacang

 

Bubur Kacang (mung beans in coconut milk) is my hubby's favourite and it goes well with Roti Jala (Lacy Crepes). I've posted each recipe earlier on here & here but today's my Roti Jala has different look because I used a different method. Thanks to Chikmi who gave me tips where to find the mayonaise bottle. Although I didn't find the same bottle, I found the bottle below which can be used for the same purpose.

 

UPDATE: For those asking where I bought the bottle, herewith the answer. Actually I forgot the name of the shop & asked ChikMi - Answer: 100Yen or Daiso.

Puding Sagu Gula Melaka (Sago Dessert)

Actually I made this before Ramadhan but was too busy to update. Lovely traditional dessert....

Source: Roz@HomeKreation
Makes 5 glasses
160g Green Sago - soaked with water 30min
Water
Coconut Milk
Palm Sugar Syrup

METHOD:
1. Strained sago & place in a pot.
Pour in water to cover sago about 1" above it.
Boil until sago turn translucent.
Strain & run under running tap water to get rid of some starch.
Scoop into glasses.
Chill.

2. To serve, pour few tbsp coconut milk then few tbsp palm sugar syrup.
The sugar syrup will sink to the bottom naturally.

3. To make palm sugar syrup, place 1 piece palm sugar in a pot, cover with water, add 2 tbp white sugar & 1 screwpine leaf. Boil until sugar is dissolved. Cool.