Palm sugar paste

Palm sugar paste is a sweetener derived from the sap of various species of palm trees.

Among many that exist, the most used are palmyra, date, nipa, coconut, and sugar palms. Palm sugar paste is sometimes qualified by the type of palm used to make it, such as, for example, "coconut palm sugar paste". The process of making palm sugar paste consists of first tapping the tree to collect sap, then boiling and evaporating this sap to create a concentrated paste or syrup.

The resulting syrup or paste is then further reduced until it solidifies and can be molded into various shapes. Palm sugar paste is known for its rich, complex flavor, often described as having caramel, butterscotch, or vanilla notes. It's a common ingredient in many Southeast Asian dishes, particularly those from Thailand, Indonesia, and Malaysia.

The paste form is often easy to use because it's soft, can be effortlessly portioned,  and easily dissolves in liquids.