Gula melaka sauce

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This Malaysian dessert sauce is an ideal accompaniment to coconut ice cream.

Ingredients

• 150 g (5 oz - ¾ cup) palm sugar, jaggery or muscovado sugar
• 150 ml (1/4 pint - 2/3) cup water
• 1 cm (1/2") slice of peeled ginger, sliced and bruised
• 1 pandan leaf (if available)

Method

1. Mix the sugar, water and ginger in small saucepan.
2. Stir the mixture over a medium heat until the sugar dissolves
3. If using a pandan leaf, knot it for easy removal
4. Add the pandan leaf, bring to the boil then reduce and simmer for 5 minutes
5. Allow to cool, remove the pandan leaf and ginger root before serving

Serving suggestions

Can be served warm or cold