{"id":10027,"date":"2018-03-06T16:51:52","date_gmt":"2018-03-06T21:51:52","guid":{"rendered":"https:\/\/ethicandchic.ca\/?page_id=10027\/"},"modified":"2023-12-31T13:42:18","modified_gmt":"2023-12-31T18:42:18","slug":"palm-sugar-flower-recipes","status":"publish","type":"page","link":"https:\/\/ethicandchic.ca\/en\/palm-sugar-flower-recipes\/","title":{"rendered":"Palm Sugar Flower Recipes"},"content":{"rendered":"
[vc_row][vc_column][vc_column_text]\n

Discover the Palm Sugar Flower!<\/h1>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]
<\/div>[vc_column_text]\n

Rhubarb compote with palm sugar flower<\/u><\/strong><\/span><\/span><\/h2>\n[\/vc_column_text]
<\/div>[\/vc_column][\/vc_row][vc_row center_row=””][vc_column width=”1\/2″][vc_single_image image=”9004111234165623″][\/vc_column][vc_column width=”1\/2″][vc_column_text]Ingredients<\/strong><\/span><\/p>\n

1 liter (4 cups) of prepared rhubarb<\/p>\n

150 g. (about 1 cup) of PALM SUGAR FLOWER KAMPONG SPEU<\/a><\/p>\n

15 ml (1 tbsp) of lemon juice[\/vc_column_text]

<\/div>[vc_column_text]Preparation instructions<\/span><\/p>\n
    \n
  1. In a saucepan, combine the rhubarb and sugar.<\/li>\n
  2. Bring to a boil over medium heat, stirring frequently and simmer 10 minutes.<\/li>\n
  3. Remove from the heat and let cool.<\/li>\n
  4. Cover and refrigerate until completely chilled.<\/li>\n<\/ol>\n

    Inspired by the recipe “Rhubarb compote” from ricardocuisine.com<\/span><\/em><\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n

    Cinnamon syrup and Ap\u00e9ro des Pirates<\/u><\/strong><\/span><\/span><\/h2>\n[\/vc_column_text]
    <\/div>
    <\/div>[\/vc_column][\/vc_row][vc_row center_row=””][vc_column width=”1\/2″][vc_single_image image=”9004111226146187″ img_size=”medium”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Ingredients<\/strong><\/span><\/p>\n

    Cinnamon syrup :<\/em><\/p>\n

    250 ml (1 cup) of water<\/p>\n

    75 g. (about \u00bd cup) of PALM SUGAR FLOWER KAMPONG SPEU<\/a><\/p>\n

    75 g. (about \u00bd cup) of powdered sugar<\/p>\n

    1 pinch of ground cinnamon<\/p>\n

    2 cinnamon sticks[\/vc_column_text][\/vc_column][\/vc_row][vc_row center_row=””][vc_column width=”1\/2″][vc_single_image image=”9004111226146431″ img_size=”medium”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Ingredients<\/strong><\/span><\/p>\n

    Ap\u00e9ro des Pirates (for 1 cocktail):<\/em><\/p>\n

    0.50 oz of lemon juice<\/p>\n

    0.50 oz of CINNAMON SYRUP PALM SUGAR FLOWER KAMPONG SPEU<\/p>\n

    2 oz of pear juice<\/p>\n

    1 oz of dark rum<\/p>\n

    1 sprig of rosemary<\/p>\n

    Ice cubes[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]

    <\/div>[vc_column_text]Preparation instructions for syrup<\/span><\/p>\n
      \n
    1. Put all the ingredients in a saucepan and heat for 10 minutes.<\/li>\n
    2. Bring to a boil, then turn off the heat.<\/li>\n
    3. Let the syrup cool with the cinnamon sticks.<\/li>\n
    4. When the syrup is cold, remove the cinnamon sticks.<\/li>\n
    5. Bottle the syrup.<\/li>\n<\/ol>\n

      Inspired by the recipe “Cinnamon syrup” from lesfoodies.com<\/span><\/em><\/span>[\/vc_column_text]

      <\/div>[vc_column_text]Preparation instructions for the cocktail<\/span><\/p>\n
        \n
      1. Put all the ingredients in a shaker.<\/li>\n
      2. Add the ice cubes and shake vigorously for 8 to 10 seconds.<\/li>\n
      3. With a strainer, strain your shaker into a stemmed glass.<\/li>\n<\/ol>\n

        Inspired by the recipe “Ap\u00e9ro des Pirates” from Ateliers & Saveurs<\/span><\/em><\/span>[\/vc_column_text]

        <\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
        <\/div>[vc_column_text]\n

        Banana bread with its crumble of Palm Sugar Flower<\/u><\/strong><\/span><\/span><\/h2>\n[\/vc_column_text]
        <\/div>[\/vc_column][\/vc_row][vc_row center_row=””][vc_column width=”1\/2″][vc_single_image image=”10019″ img_size=”medium”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Ingredients<\/strong><\/span><\/p>\n

        Crumble\u00a0:<\/em><\/p>\n

        100 g. (about 1 cup) of chopped pecans<\/p>\n

        80 g. (about \u00bd cup) of PALM SUGAR FLOWER KAMPONG SPEU<\/a><\/p>\n

        60 ml. (\u00bc cup) of unbleached all-purpose flour<\/p>\n

        1 ml. (\u00bc teaspoon) of ground cinnamon<\/p>\n

        60 ml. (\u00bc cup) of unsalted butter, softened<\/p>\n

        Bread :<\/em><\/p>\n

        3 crushed ripe bananas<\/p>\n

        75 ml. (1\/3 cup) of softened butter<\/p>\n

        150 ml. (2\/3 cup) of brown cane sugar<\/p>\n

        1 egg<\/p>\n

        440 ml. (1 \u00be cup) of unbleached all-purpose flour<\/p>\n

        10 ml. (2 teaspoons) of baking powder<\/p>\n

        3 ml. (\u00bd teaspoon) of salt<\/p>\n

        1 ml. (\u00bc teaspoon) of baking soda[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column]

        <\/div>[vc_column_text]Preparation instructions<\/span><\/p>\n
          \n
        1. Position backing rack in the middle of the oven. Preheat the oven to 180 \u00b0 C (350 \u00b0 F). Butter a 25 x 10 cm (10 x 4-inch) bread mold with a capacity of 1.5 liters (6 cups). Line the mold with parchment paper in the bottom while leaving out the paper on both sides on the longer side. Your bread will be easier to unmold.<\/li>\n
        2. In a bowl, mix pecans, palm sugar flower, flour and cinnamon. Add the butter and mix with your fingertips until the dough is just moistened. Reserved.<\/li>\n
        3. In another bowl, combine bananas, butter, cane sugar and egg. Reserved.<\/li>\n
        4. In a large bowl, combine flour, baking powder, salt and baking soda. Stir the banana mixture with a wooden spoon or spatula until the mixture is just moistened.<\/li>\n
        5. Divide half of the mixture into the mold. Sprinkle with half of the crumble. Pour the rest of the dough and sprinkle with the rest of the crumble.<\/li>\n
        6. Bake for about 1:15 or until a toothpick inserted in the center of the bread comes out clean.<\/li>\n
        7. Cool completely on a rack before unmolding.<\/li>\n<\/ol>\n

          Inspired by Ricardo’s recipe “Banana bread and maple crumble”.<\/span><\/em><\/span>[\/vc_column_text]

          <\/div>[\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_single_image image=”10021″ img_size=”medium”][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”10023″ img_size=”medium”][\/vc_column][\/vc_row][vc_row][vc_column]
          <\/div>[\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

          [vc_row][vc_column][vc_column_text] Discover the Palm Sugar Flower! [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text] Rhubarb compote with palm sugar flower [\/vc_column_text][\/vc_column][\/vc_row][vc_row center_row=””][vc_column width=”1\/2″][vc_single_image image=”9004111234165623″][\/vc_column][vc_column width=”1\/2″][vc_column_text]Ingredients 1 liter (4 cups) of prepared rhubarb 150 g. (about 1 cup) of PALM SUGAR FLOWER KAMPONG SPEU 15 ml (1 tbsp) of lemon juice[\/vc_column_text][vc_column_text]Preparation instructions In a saucepan, combine the rhubarb and sugar. Bring to a…<\/p>\n","protected":false},"author":2,"featured_media":10019,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-10027","page","type-page","status-publish","has-post-thumbnail","hentry","entry","has-media"],"yoast_head":"\nPalm Sugar Flower Recipes | Ethic & chic<\/title>\n<meta name=\"description\" content=\"Discover palm sugar flower recipes.Glycemic index below 30. 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