Palm sugar and kolang forth

Right on the day I want to share experiences about the making of palm sugar, and procedures for harvesting.

Brown sugar or brown sugar is a sugar made from the sap, which is fluid removed from the palm family tree flowers, such as coconut, palm, and palm. Brown sugar which is marketed in the form of bars cylindrical mold, mold half ball and bulk powder called sugar ants.

Nira is a sweet liquid containing sugar at a concentration of 7.5 to 20.0% which is contained in the sugar plant flowers, coconut and palm-leaf bud not yet opened and obtained by wiretapping.

Brown sugar produced from Nira Coconut (Cocos Nucifera Lin) is a clear liquid that contained in Virgin coconut bud yet to open later ditoreh (in the Java language dideres) by farmers tappers. Furthermore cooked by family farmers, tappers with a very simple, then printed with printed bamboo is then sold to small traders (Bakul), of the basket is the product of brown sugar sold to collectors and from here sold to Bandar / Suppliers who supply and sell directly to the Soy sauce factories in very large quantities.

Nira is a sweet liquid containing sugar at a concentration of 7.5 to 20.0% which is contained in the sugar plant flowers, coconut and palm-leaf bud not yet opened and obtained by wiretapping.

Brown sugar produced from Nira Coconut (Cocos Nucifera Lin) is a clear liquid that contained in Virgin coconut bud yet to open later ditoreh (in the Java language dideres) by farmers tappers. Furthermore cooked by family farmers, tappers with a very simple, then printed with printed bamboo is then sold to small traders (Bakul), of the basket is the product of brown sugar sold to collectors and from here sold to Bandar / Suppliers who supply and sell directly to the Soy sauce factories in very large quantities.

                                      

Water harvesting sap that has not diprosen into brown sugar. impertinent previous sap water in a container and wait until the full period of 1 day

Nira preheated this will be cooked in the juice results leads the next morning. Palm juice cooked with fire was only magnitude, while stirring occasionally. Remove the foam that comes out when the sap is boiling. Throw away this scum will make the sugar can be hard when printed later.

                                             

Stirring will continue to be relentless and cook until the sugar becomes thick discolored adan to Red.

And placement of containers into the palm sugar.

And stay waiting Become The hard sugar.

And after lumpy sugar exiled. and sugar merahpu already finished and ready for release.

And Ready packaged and sold.

                                          

Sugar palm fruit

besides being brown sugar, tree sap also produce kolang forth.

kolang forth food usually served at the time there was a big event. such as highways and weddings

Kolang forth is widely used as a mixture of various types of food or beverages for example: preserves, compote, round, bread, beverage cans, mixed ice and bajigur.Now there are also a variety of new food products that use ingredients such kolang forth as kolang forth genji, kolang forth mania, kolang forth berjuruh.Kolang forth in addition can be utilized for a variety of food and beverages, their fiber content is also good for health. Kolang forth fiber and fiber from other foods into the body causing irregular defecation process so as to prevent overweight or obese.

                                 

Sam comes from the same tree sap

and palm seeds that have been soaked in lime water clean during 2 s.d 3 days. Lime serves to precipitate impurities and can be rubbery palm fruit seed after finished soaking the seeds appeared palm fruit clean white or translucent called fro. After the seed is washed if the seed should be marketed in a state diremdam in water.

                                                              

Then stay we wash and boil until cooked. and dicampu syrup to present suggestions.

So does my post with this discussion. hopefully useful and we can apply at home.

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