1.Gula Batok (Traditional Molded)

Gula Batok is molded into a
rounded bowl shape, resembling
the coconut shell used as its mold.
It has a solid texture, not as hard
as chocolate bars but not as soft as
coconut flakes. The taste is sweet
and rich, making it an excellent
substitute for sugar in soups that
require a touch of sweetness. When
grated, it can also be used as a
topping for traditional cakes and
desserts.

2.Gula Semut (Granules)

Known as Gula Semut due to its
granular form resembling an ant’s
nest, this palm sugar has a light
texture and melts easily on the
tongue, thanks to the reduced
moisture content achieved through
granulation. It’s perfect for
sprinkling on cakes, filling pastries,
or as a substitute for granulated
sugar in your beverages.

3.Gula Cair (Liquid) 

Among the three, the process for
making liquid palm sugar takes a
bit longer to achieve the desired
consistency. The texture is similar
to, or slightly thicker than, the soy
sauce commonly found in your
kitchen. It has a sweet, rich taste
with no bitter aftertaste. It’s ideal
for trendy beverages like the
popular “palm sugar milk coffee.”