This palm sugar is usually called ant sugar. Why is it called ant sugar? Yes, maybe because the texture and form are similar to ant nests. This sugar comes from nira / sari stem of the palm tree flower. Grained like fine sand and brown. This sugar has a distinctive smell. This is fruit for fruit cakes or cakes for mix.
How to make ants sugar:
1. Preparation of coconut juice. The process of making brown sugar begins with the process of preparation of materials and cleaning that will be processed, cleaning the juice can be done by separating the dirt in the form of a manggar or carcasses of insects by using a tool or filter cloth.
1. Preparation of coconut juice. The process of making brown sugar begins with the process of preparation of materials and cleaning that will be processed, cleaning the juice can be done by separating the dirt in the form of a manggar or carcasses of insects by using a tool or filter cloth.
2. Coconut palm cooking. After screening the sap, the next step is poured into the sugar making machine in the form of a large skillet or a special vessel for cooking sugar, then heated using fire with a temperature between 120-130 degrees centigrade. But remember, during this evaporation we must do evenly evenly evenly. Now to test whether the sugar is ripe or not, you can do it by holding it by hand, if for example it is not sticky, it means the sugar is ripe and ready to print. You need to know, if the method of cooking is too big and too long, the sugar produced becomes darker and harder, but also vice versa, but too little sugar is produced still too soft and not good.
3. After the sugar is ripe and ready to be printed, we can lift the sugar from the pan and cool it down while stirring during the printing process, and little by little sugar by printing the ones we have prepared. But remember, if not while stirring, the sugar actually thickens.
4. Making sugar ants. Well, making this sugar is actually a diversified product of brown sugar in the form of crystalline powder. In the process of making this sugar, after the process of evaporation or cooking is finished, the mixture needs to be left to stand for about 15 minutes, then we can do powder formation. This steam evaporation is carried out longer than the process of making brown sugar print, because this results in a level of dryness so that higher than red blood powder can be done. We can do the production of this ant sugar powder by stirring it using an ant sugar making machine. First, stirring is done gradually, once it has begun to form powder, we stir it fast, and will produce ant sugar powder.
5. The final step of making this sugar is the sifting of sugar powder, we need to do this so that we can buy a uniform size of sugar powder, this process can be done using a sieve with a size of 20 mesh 4.