Its Han Brah
New member
I have a recipe that calls for 60g of palm sugar to be mixed with 2 tablespoons of water until the sugar caramelises. Unfortunately when shopping for ingredients yesterday (without reading the method) I bought 'ready to pour' palm sugar. Can I just use this 'ready to pour' version instead? And if so do I use the 60g as stated for regular palm sugar?
Additional details that may be important: The recipe is for Penang stir fry noodles, where the chicken needs to be "coated" in the caramelised sugar mixture.
Thanks!
Additional details that may be important: The recipe is for Penang stir fry noodles, where the chicken needs to be "coated" in the caramelised sugar mixture.
Thanks!