Cambodian people make a great use of every gift from nature in their everyday lives.
Palm sugar is one of the essential ingredients of Cambodian dishes. It brings out the flavor of food and adds extra aroma.
Palm sugar is produced by tapping the sap from the inflorescence of a tall palm tree.
Then the collected sap is boiled until it thickens to produce rich and sweet syrup.
We visited a farm house in Takeo Province. In the rainy season, palm trees only have a small amount of sap, and thus the family is able to ship out palm sugar once every 2 or 3 days.
In a large pot they boil the inflorescence for 3 to 4 hours, then, when the color turns to a reddish yellow, they stir continuously for 20 minutes.
Once it becomes sticky, it’s time to put it in a mold to harden. No additives of any kind are used.
The wholesale price is 4000 riel for 1 kg. We are happy to be able to get homemade natural sugar for a cheap price, but knowing farmers receive such low compensation for the amount of labor they do, causes mixed feelings.
<From NyoNyum No.84>
Photo & Text : Ven Kanha
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