PALM SUGAR PROCESSING PROCESS USING THE BASIC INGREDIENT OF PALM SAP FROM THE SUGAR TREE скачать в хорошем качестве

PALM SUGAR PROCESSING PROCESS USING THE BASIC INGREDIENT OF PALM SAP FROM THE SUGAR TREE

Brown sugar, or palm sugar, is made from the sap of the sugar palm tree. The sap collection process begins with tapping or beating the flower stalks from the base of the tree toward the flower clusters. This is done for one month or until the flowers fall. This process begins twice a week in the first week. After that, it continues once a week until the flower clusters fall. This beating process continues to loosen the pores or channels for the sap to flow, ensuring a smoother and more rapid flow. Each tapping session is concluded by swinging the cluster to evenly distribute the beating and loosen the sap channels. The beating process takes approximately 30 minutes. After that, the tapping process begins, which involves collecting the sap from the tree. A sugar palm tree ready for tapping will emit a fragrant aroma. This aroma comes from the male flowers that grow side by side with the female flowers. To collect sap, sugar palm trees are usually tapped twice a day, in the morning and evening. The sap harvested in the morning yields more than the sap harvested in the afternoon. The amount of sap harvested depends on the fertility of the soil and its maintenance. If a tree harvests 10 liters of sap per day, the morning harvest will yield seven liters, while the afternoon harvest will yield three liters. It's important to note that sap easily turns sour because the sugars it contains are easily fermented by bacteria. To prevent this from happening, palm sugar makers typically use one kilogram of chopped jackfruit wood, soaked in one liter of water, and boiled until it turns brown. The collected sap is then filtered to ensure its purity. It is then taken to the cooking area. The filtered sap is boiled in a large pan over medium heat. The sugar mixture must be stirred frequently during the boiling process. Cooking time is approximately 4-5 hours, depending on the shape of the stove and the size of the fire. It's best to choose a stove with a standard fuel-efficient shape, a cooking vessel with a large surface area, and dry firewood. Besides firewood, rice husks and empty palm fruit bunches can be used. Stir the palm sap occasionally while cooking to prevent burning and to prevent the resulting sugar from tasting bitter. As it boils, the heated palm sap will foam. To prevent the foam from overflowing, sprinkle two finely ground candlenuts into each pan. Another method is to use two tablespoons of coconut oil. Remember to skim off the foam that rises when the palm sap boils. This helps the sugar solidify and prevent it from turning black when molded. After boiling for a while, the sugar liquid will gradually turn brown. Once the sugar liquid has turned brown, it will also emit small, magma-like pops. To test whether the palm sap is ready to be molded, To do this, dissolve a small amount of cooked palm sugar in cold, clean water. If the palm sugar freezes immediately, the palm sugar is ready to be molded. If the palm sugar isn't quite ready to be molded, it can easily become moldy. The liquid palm sugar can then be poured into molds. Molds can be made from bamboo or coconut shells. The frozen palm sugar is then left in the molds overnight to cool before being packaged. If the palm sugar is packaged while it's hot, it will become damp and moldy. ⚠️Sometimes some of the footage on this channel is not ours. Copyright rests entirely with the respective owners of the footage. We strive to create videos based on fair use (Section 107 of the Copyright Act 1976) for the purpose of reporting, learning, and commentary. ⚠️Sometimes some of the footage on this channel does not belong to us. Copyright is fully held by the respective owners of the footage. We try to make videos based on fair use rules (Section 107 Copyright Act 1976) with the aim of reporting, learning and commenting.