Sugar palm fruit, also known as kolang-kaling, is a chewy oval snack that is usually transparent white in color and has a refreshing taste. The fruit is made from the seeds of the Arenga pinnata tree, which are flat and sticky.
The pulp and seeds are edible after being boiled, soaked, or processed. However, it is important to detoxify the fruit properly before consuming it, as it can cause poisoning if not treated adequately.
The Arenga pinnata tree, also known as the sugar palm, is a Malayan pinnate palm with large leaves and densely fibrous bases that produce a sweet liquid that can be used to make coconut sugar and sago starch. Sugar palm fruit is a traditional folk delicacy with a long history in many islands in the Philippines, Indonesia, Malaysia, and Papua New Guinea.
In these regions, sago palm trees are also prevalent, and the starch extracted from the trunk of these trees is used to make sago coconut flour. After drying, the flour is processed into rice-like granules, which are called sago rice by local residents.
Kolang-Kaling is used as an ingredient in typical drinks such as fruit ice, Kaling, melon ice, and others. It can also be processed into candies that can be stored for weeks in the refrigerator.
To make kolang-Kaling candy at home, the following ingredients are needed:
1 kg of sugar palm fruit
200ml of coconut syrup
a moderate amount of sugar
2 pandan leaves
5 lime leaves
a pinch of salt
food coloring (optional)
Production Method:
1. Wash it back and forth, soak it in rice-washing water for 2-3 hours, or boil it several times.
2. Add syrup, granulated sugar, salt, and sugar to an appropriate amount of water and boil.
3. Add a little food coloring for a nice color.
4. After boiling, add back and forth. After boiling again, turn to low heat and cook until the water dries up.
5. After the water boils, take it out and let it cool.
6. Put it in the refrigerator to make it more delicious.
Overall, kolang-kaling is a delicious and healthy snack that is worth trying.
