Our palm sugar is made from the stem sap of "palm flowers".
A flower that blooms to form the actual palm fruit.
Once the flowers are matured, you need to climb on the palm of your hand several times a day to skillfully remove the nectar.
The tapped sap called "Todi" is slowly extracted over a period of time by tapping the end of the stem of a cut flower.

*Specification, Packaging, Shape and Sizes are available for custom upon request

Process

Palm nectar is made by slowly heating this sap between 40 ' C and 120 ' C for 1.5 to 3 hours to thicken it into a syrup.
This process also darkens the color of the juice. The honey or syrup is further evaporated to remove water and form dark caramel block sugar, giving the baking a rich color and deep flavor