Gula Melaka or Malacca Sugar also known in English as palm sugar originated in the state of Malacca (or Melaka in Malay) in Malaysia.  

While the coconut flower is still covered with fibrous sheath, the coconut farmer wraps it tightly by using green coconut leaves. Until the day it turns mature, the farmer will tap the flower to collect the dipping coconut sap from the bamboo container. Then he filters the sap before building down it in a large wok. After that, the thickened sap is poured into bamboo moulds and left to cool. It will solidify into cylinder-shaped palm sugar.

The taste is deep aromatic caramel with a smokier note at the back.
 

Note: 
- Please store in a cool and dry place, away from direct sunlight.
- Vacuum packed for freshness.