Traditional Palm Sugar

In general, villagers nanggewer produce brown sugar, maybe this is a productivity nanggewer village community. The village of nanggewer is one of the largest sugar-producing villages, brown sugar middlemen from various regions such as ciawi, pagerageung, pamoyanan, and others all coming to the village of nanggewer to buy brown sugar.

Here I will explain how to make brown sugar a la nanggewer village. before we start to make brown sugar, we must understand the terms and tools that will be used in making brown sugar ala village nanggewer,

tools used

1. Wok (Place to cook brown sugar).

2. Kebuk (tool made of wood to stir in brown sugar).

3. Etok-ethok (Tool made of coconut shell to pour the cooked sugar, but not yet dried into the brown sugar mold).

4. Printed boards (To print brown sugar).

5. Plastic (To coat the paint so as not to stick to the mold)

6. Sieve (To filter sajeng / nira to be in cooking).

7. Firewood (for cooking).

8. Water sajeng / nira (raw material brown sugar).

9. Pawon (The place to put the wok and the flames of fire).

10. Semengka (Process sajeng / nira muali mature and so sugar).

11 Kitit (The process of thickening sajeng / nira is cooked).

All the equipments and terms are well understood and readily available, all the equipment and materials are now just beginning the process of making brown sugar

- Turn on the firewood first, if it is flame let alone just leave it.

- Put a frying pan over the pawon, then,

- Prepare sajeng / nira for the input into the skillet and do not forget to filter it first.

- Sajeng / nira in cooking until boiling and until semengka.

- After all the ingredients of brown sugar is in love coconut pulp, if there is no dregs in the love of cooking oil a little.gunanya to help speed thickening sajeng / nira.

- During the sajeng / nira it semengka, must be stirred continuously until sajeng it cooked.

Sajeng that has been cooked and can be derived from the pawon characteristic features:

- bubble sajeng bubbles start slightly / rarely.

- yellow sajeng color to brown brown.

- Sajeng has started to kekel / thick

- After the sajeng ripe, stir continuously and in kitit, while in the kitit edge of the pan in love sugar a little, the point to be so that the sugar will dry quickly.

- After that the new sugar is in print using the mold, this mold is usually there are using small bamboo pieces holes according to the cold, there are also using the board that in making cowakan menow like a bowl, but if this should be the base with plasti in order to take when the sugar is dry easily.

- After the sugar has been in the print let stand a few minutes, if sugar is already hard new sugar is released from the mold.

- The cooling process, before the brown sugar is stored first brown sugar in the chill, so that the storage is not melted / soft.

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Keep in mind a few things to produce a good brown sugar:

- Sajeng / nira do not have stale, character trait: sajeng color has changed and smells other.

- Fire for cooking should be continuous, do not briefly die, it also affects the sugar yield.

- Use of preservatives according to the label listed on the preservative pack itself.

- Stopping cooking must be properly understood, many brown sugar refiners fail because of it.

Make the process of making brown sugar carefully and careful. Usually beginners often experience failure because of less attention to the 4 things above.