Guest guest Posted November 24, 2002 Report Share Posted November 24, 2002 Hi, A while back, I bought some palm sugar from an Asian grocery store. It's a light golden colour, with sort of a maple-ish flavour, and is sold in small rounded pucks which can be broken up. Does anyone know if this would be an acceptable sweetener by NT standards? I'm having trouble finding details on how it's made. Most references say that palm sugar is the same thing as jaggery. On the other hand, some say that jaggery is the same as Rapadura, which is very different from the stuff I'm describing. I hope it's okay, as I'd like to be able to use it for special treats. It's very inexpensive, easy to find (around here, anyway), and has an interesting taste. Thanks, Eleanor p.s. I made some NT ketchup and mustard recently, and the magical " three days " will be up tomorrow. I tried a little of the ketchup before bottling, and it was delicious! It's also a beautiful, rich, velvety, red colour, which reminds me of Christmas. Maybe I should make some extra for gifts. :-) Quote Link to comment Share on other sites More sharing options...
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