Gula melaka or also known as Palm Sugar in English is made by first extracting the sap from the flower bud of a coconut tree. Several slits are cut into the bud and a pot is tied underneath the bud to collect the sap. After which the sap is boiled until thickens before pouring into bamboo tubes between 3-5 inches in length and left to solidify in order to form cylindrical cake blocks.
GULA MELAKA SYRUP
These homecook gula melaka syrup can be used as topping or sweetener for dessert such as Chendol, Chendol Agar Agar, Sago Gula Melaka, Bubur Terigu and etc. These cooked syrup can be stored in the fridge for a few weeks up to 3 months.
200g Palm Sugar(Gula Melaka)
Knot of Fresh Pandan Leave
80ml of Water
1. Bring Palm Sugar(Gula Melaka), pandan leaves and 80ml of water to boil.
2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened (about 10 minutes).
3. Remove pan from heat and sieve syrup into a sterilised glass jar and cool completely before storing in the fridge.
In Singapore you can easily get a pack of these yummy ZESPRI Kiwifruit from any leading supermarkets or fruit stalls. And do you know ZESPRI Kiwifruit are the most "nutrient dense" of popular fruits that belong in the "Super Fruits" category. Each bite contains more essential nutrients than the other 27 most popular fruits.
GETTING THE BEST OUT OF KIWIFRUITS
ZESPRI Kiwifruit also contains more than 210% of the recommended daily intakes of Vitamin C which gives you 2 times more Vitamin C than an orange. Furthermore it is also a good source of folate which is essential for healthy development of the foetus in early pregnancy.
Remember to always avoid kiwis that are very soft, severely shriveled or have bruised, damp spots as these are usually inductors of damaged kiwis. Instead, select those that yield gently to pressure (hold the fruit between your thumb and forefinger to gently appear pressure) as these are normally the sweetest. And the easiest way to peel a kiwifruit is to cut it into half and scoop out the ripe fruit from the skin with a spoon.
There are also alternative methods to speed up the process of ripening and the easiest way is to leave them to ripen for up to a week at room temperature. Alternatively, you can speed it up by placing kiwis in a paper bag with an apple, banana or pear as the ethylene emitted from these fruits are able to do so.
SIMPLE KIWI SKIN FIRMER
Bursting with vitamin C and antioxidants, these kiwifruits can be used as a weekly mask to rejuvenates dull tired skin, leaving you with a beautiful natural glow. And for another variation you can also add olive oil instead of honey to the kiwifruit mixture. For your information this skin firmer mixture can be used on both face and body as it is extremely nourishing and besides kiwifruit seeds are also considered to be a natural defoliators too.
Mask recipe extracted from June 2008, Food & Travel Magazine.
(Preparation: 5 minutes)
1 Ripe Green Kiwifruit (peeled)
1 Teaspoon Honey
1. Mix the kiwifruit in a blender or mash with a fork, if it is soft.
2. Strain the excess juice and add honey to the mixture.
3. Apply it on the face for 10 - 15 minutes before washing it off thoroughly.
If you wish to try your hand on some Recipes using Kiwifruits, do click on the image shown below for more details.