Tag Archives: Palm sugar

Fruity Friday…Umm Sunday …The Toddy Palm.

Fruity Friday Toddy Fruit

Wandering around a local food market which we hadn’t visited before was a real treat, the market was an out-of-town rural market with a great many fruits and vegetables which we hadn’t seen before…Like this Toddy Fruit.

Toddy palm fruit

Lots of ants eggs, rats, fried insects, dried fish some of which I have not seen before and are locally caught.

Also various other unknown delicacies and ones which just looked …mmmmmm…  questionable even to me…lol

Toddy Palm or as it is also known Palmyra palm, Doub palm, Tala palm or wine palm.

The fruit or the palm sugar is also used to make a variety of sweet desserts.

Let’s Cook!

Thati Manjula has a sweet taste and gelatin texture which is ideal for a number of sweet dishes such as milkshake by blending with nut milk and adding vanilla and other flavours like cinnamon, cardamom or rose-water and can also be enjoyed chilled.

Make payasam by heating nut milk, coconut milk and palm sugar. Add coconut powder and almond flour to thicken the mixture. Finally,  pour into a mould here a folded banana leaf would be used and allow it to cool. Add chopped tropical fruits like pineapple or mango, shredded coconut and or nuts it is now ready to eat.


More interesting facts about the Toddy Palm.

It is a huge palm which can reach 30 metres in height and is native to the Indian subcontinent and Southeast Asia.

The fruit which grows in clusters is hard-shelled and needs to be opened by someone who has a sharp machete.

This lady looks very adept with her knife unlike me who is quite liable to lose a few fingers.

Traditionally the sap is collected by tapping the top shoots and hanging and collecting the dripping sap in earthenware pots. The juice which is collected in the mornings is refreshing and light with a sweet sugary taste.

This fruit ferments very quickly and juice collected in the evening after fermentation is a  sour fermented beverage.

Toddy sap fermented is called arrack or when concentrated to a crude sugar called Jaggery.

What is Jaggery?

Jaggery is sometimes called non-centrifugal sugar because it is not spun during processing thus removing the nutritious molasses.

Jaggery is found all over Asia but called by different names.

Namtam tanode here in Thailand, Gur in India, Panela in Columbia, Gula Melaka in Malaysia.

Is it more nutritious than sugar?

Jaggery contains more nutrients than refined sugar due to its molasses content.

Medical benefits.  

The tree sap is also a laxative and believed to have medicinal properties.

It is purely organic and a natural coolant for the body. It is known to contain Vitamins A, B-complex and C. It is also known to contain essential minerals like zinc, potassium, iron and calcium. It is known to have anti-inflammatory and anti-oxidant properties.

It can be used to treat nausea and vomiting and also worm infestation.

The sap is used as a tonic, laxative, for treating ulcers and liver problems. The pulp of the fruit is known to cure a number of inflammatory conditions of the skin.

Other uses:

Like a lot of trees and plants, their leaves and bark have many uses. The skin of the stem is used to make rope or woven into cots. The leaves are used to make hand fans, mats, hats, umbrellas and used as writing materials. The tree trunks are used to make canoes in Cambodia.

The Palmyra tree is the official tree of Tamil Nadu. Highly respected in Tamil culture, it is called Karp aha Veruksham (celestial tree) this is because all its parts have a use.

This fruit is not available in Europe or the US although it is sold in cans and it’s derivatives like palm sugar should be available.

I hope you enjoyed reading and learning a little about this very versatile tree and its fruit if you did please hit the share button or reblog…xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/



Pinterest  https://www.pinterest.com/caroltaylor56/pins/

Enjoy your weekend, be happy and mindful xx



Prawns with Tamarind Sauce( Goong ma kham)

These beautiful prawns in a tamarind sauce are one of my very favourite Thai dishes. I just love the sweet sourness of the Tamarind fruit.



1/4 cup (60 ml) vegetable oil ( I use coconut oil)

2 small dried chillies

3 large garlic cloves, chopped

3 large fresh red chillies julienned

A small carrot julienned.

Sugar snap peas or mange tout( optional)

8 red shallots, sliced

3 red birds-eye chillies, chopped

60 ml fish sauce

60 ml tamarind puree

150 g soft palm sugar

1 tsp salt

200 ml water

To make the tamarind sauce, heat the oil in a deep heavy-based saucepan over high heat. Add the dried chillies, then deep-fry until crisp. Remove and drain on kitchen paper towel.

Add the garlic and large fresh chilli to the pan, cook for 1 minute. Add the shallot and continue cooking for another 1 minute, then add the birds-eye chilli, fish sauce, tamarind, palm sugar and salt and stir until the sugar has dissolved.

Crumble the deep-fried dried chillies. Carefully add the water and dried chilli to the sauce, then simmer over medium heat for 5 minutes. Put to one side.

Heat the vegetable oil in a deep heavy-based saucepan over medium heat. Place the prawns on a large flat plate. Combine the tapioca flour and rice flour and sprinkle over the prawns to coat, then shake off any excess.Deep-fry a few prawns at a time in the hot oil for 6 minutes or until the prawns just change colour and are cooked through. Remove with a slotted spoon and drain on paper towel. Repeat with the remaining prawns.

Meanwhile, blanch the Chinese broccoli, carrots and peas ( if used) in a saucepan of boiling water for 1–2 minutes, then drain.

Pour 300g of the tamarind sauce into a small heavy-based saucepan and bring to the boil over medium heat. Leftover tamarind sauce can be stored in an airtight container in the fridge for up to 2 weeks.

Place the Chinese broccoli on a serving plate and top with the prawns. Drizzle with the hot tamarind sauce and garnish with coriander leaves and chilli. Serve with steamed rice.



Thai Lemon Grass Salad(Yum Takrai)


This recipe is for all you veggies as promised. I personally love this salad it is so fresh and vibrant, you could leave out the dried shrimp if you really eat no meat or fish products, slightly different taste but still good as if I don’t have any to hand then I leave them out.

Yum Takrai (Spicy Lemon grass Salad)

15 stalks fresh lemongrass.

14 cup finely chopped ginger

2 tbsp. toasted cashews
2 tbsp. whole dried shrimp
1 12 tbsp. fish sauce
1 12 tbsp. fresh lime juice
1/2-1 12 tbsp. sugar
1 tbsp. whole dried shrimp, finely ground
4-6 red Thai chillies, stemmed and thinly sliced
2 shallots, very thinly sliced lengthwise
3 raw stemmed long beans, cut into 4″ pieces for garnish.
Trim and slice lemon grass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
Serve with steamed jasmine rice or cauliflower rice if eating Gluten free.
We also serve with a tamarind sauce made by combing 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
I hope you enjoy this little salad, if you love Thai food then please have a look around my blog for more authentic Thai Recipes.
Love you all xxx