Gula melaka sauce

This Malaysian dessert sauce is an ideal accompaniment to coconut ice cream

Gula melaka sauce

Ice cream with gula melaka sauce
Servings:	Serves 6 - Enough for 6 servings of ice cream
Calories per serving:	21
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	12th April 2013

Best recipe review For the very sweet of tooth 3/5 So sweet it makes my teeth itch. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 150 g (5 oz - ¾ cup) palm sugar, jaggery or muscovado sugar
• 150 ml (1/4 pint - 2/3) cup water
• 1 cm (1/2") slice of peeled ginger, sliced and bruised
• 1 pandan leaf (if available)

Method

1. Mix the sugar, water and ginger in small saucepan.
2. Stir the mixture over a medium heat until the sugar dissolves
3. If using a pandan leaf, knot it for easy removal
4. Add the pandan leaf, bring to the boil then reduce and simmer for 5 minutes
5. Allow to cool, remove the pandan leaf and ginger root before serving

Serving suggestions

Can be served warm or cold

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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