Syrup
Borassus Palm Syrup
A tier
Borassus (palmyra, lontar, tal) syrup is the South and Southeast Asian palm toddy reduced: mineral, faintly smoky, used in Tamil, Khmer, and Vietnamese sweets. It can taste more rustic than arenga. Use it in palm-sugar desserts when you want a pour not a disc. Fresh toddy is alcoholic; this syrup is the boiled sweet.
Track this ingredient
Unit
Characteristics
Preparations
Pour Not DiscRegional Sweets
Traits
MineralNot Fresh ToddyPalmyraRusticRustic MineralSmoky SoftTamil KhmerToddy Reduced
History
IN
Palmyra sap was boiled into syrup and jaggery across South Asia.
VN
Thot not and related palmyra syrups sweetened Mekong desserts.
Bottled borassus syrup reached diaspora groceries beside coconut nectar.