Frequently Ask Questions

1.What is the difference between the types of Gula Melaka?
Our premium range of Gula Melaka is made from 100% Pure Coconut Sap. While All other range are added with cane sugar.

2. How can I store the Gula Melaka?
Keep it in a dark, dry place and it should last for years. 
Gula Melaka itself is considered as a kind of natural preservative.

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3. Is Gula Melaka better for me?
Our premium varieties of Gula Melaka are a natural sweetener and better than processed sugar. It has a lower GI and is less sweet than cane sugar.

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4. I received a melted Gula Melaka, is it considered spoiled?
Melted gula melaka can be consumed without hesitation. Our premium variety from GM does not contain added sugar, so courier transit in hot and humid weather will cause the outer layer to melt.

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5. Why does the Gula Melaka have a different color?
Palm Sugar is made by the traditional method. Palm sugar must be cooked until it thickens. 
This thickening process is done over an open fire. In the end, the color can range from golden to dark brown or almost black.

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6. Do I need to sift or filter the Gula Melaka before using it?
Yes, we always recommend melting the Gula Melaka and strain through a fine sieve as there may be impurities in it.
Alternatively, you can use our Premium Filtered Gula Melaka directly without sieving.

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7. Why does the premium range of Gula Melaka taste different?
The taste of 100% pure Gula Melaka is very complex. It can taste like caramel, salted caramel, butterscotch, coffee, chocolate, and a smoky and even fruity note at the back. This depends on when the flowers (coconut sap) are harvested and the condition in the year of cultivation.

 

8. How to distinguish 100% pure Gula Melaka from added sugar?
100% pure Gula Melaka has a strong aroma. It is soft and easy to cut/crumble. Contrary to believes, melted ones are usually a sign of good quality. Gula Melaka with added sugar is usually rock hard and has less flavor. They keep their shape "nicely" even in hot weather.