Gula Melaka Blog

Oct 22, 2026

A family-pot sago gula melaka recipe: sago pearls, coconut milk, gula melaka syrup and pandan, step by step.

Oct 22, 2026

A step-by-step gula melaka cendol recipe: syrup, coconut milk, cendol and ice, plus how to scale it up for a stall.

Oct 22, 2026

Gula Melaka Blocks are priced by the kilo: RM18/kg for 1–99 kg and RM15/kg for 100 kg and above. Here is how it works.

Oct 22, 2026

Using gula melaka in a café: syrup for lattes and iced drinks, batching for a shift, dessert ideas and ordering.

Oct 22, 2026

Blocks, granules or syrup? Which form of gula melaka suits cakes, biscuits and bread, and how to order by the kilo.

Oct 22, 2026

Three palm sugars that look alike. How gula melaka, gula apong and gula kabung differ in source, colour, form and use.

Oct 22, 2026

The kitchen signs that separate genuine gula melaka from mixed sugar, and the questions worth asking a seller.

Oct 22, 2026

A practical guide to storing gula melaka blocks, granules and syrup once the vacuum pack is open: cool, dry and airtight.

Oct 22, 2026

The 1 kg to 200 ml water ratio, a step-by-step method, and tips on heat and straining for a smooth gula melaka syrup.

Oct 22, 2026

Gula melaka blocks, granules and syrup compared by use: cooking, baking and drinks, plus how to order each one.

Recipes, guides and tips for cooking with gula melaka