Sugar Syrup

Global • halal_safe

kcal

Protein

99.8g

Carbs

Fat

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How to Make Sugar Syrup (Sirap Gula Melaka, Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Sugar syrup, known locally as 'sirap' or 'sirap gula Melaka', is a staple in Malaysian kitchens, celebrated for its use in a wide range of desserts and snacks. Rooted in the multicultural tapestry of Malaysia, this syrup is often made with gula Melaka (palm sugar), which imparts a deep caramel flavor and rich aroma. The inclusion of pandan leaves, a quintessential local ingredient, gives the syrup a uniquely Malaysian fragrance that is instantly recognizable in kuih, cendol, and other traditional treats. In Malaysia, sugar syrup is not just a sweetener—it is an essential component of festive desserts and daily indulgences. Its versatility makes it a go-to for both home cooks and street vendors, adding a luscious sweetness to shaved ice, sago pudding, and even beverages. This healthier version reduces refined sugar and highlights natural flavors, making it a fantastic alternative for those mindful of their calorie intake. Whether drizzled over pulut (glutinous rice) or stirred into teh tarik, sugar syrup brings a taste of Malaysian heritage to every bite.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 2 tablespoons per serving)

1/2 cup (about 100g) Gula Melaka (palm sugar) (authentic Malaysian palm sugar)
2 tablespoons Brown sugar (for depth of flavor)
2 leaves Pandan leaves (tied into a knot for aroma)
1 cup Water (filtered)
1 pinch Salt (to enhance flavor)
1 stalk Lemongrass stalk (lightly bruised, optional) - optional
1 teaspoon Honey (optional, for natural sweetness) - optional
1/2 teaspoon Stevia (optional, for lower calorie version) - optional

Instructions

1
Prepare the pandan leaves by washing and tying them into a knot. Bruise the lemongrass stalk if using.
3 minutes
Tying pandan leaves makes them easier to remove later and releases more aroma.
2
In a small saucepan, combine the gula Melaka, brown sugar, and water. Add the pandan leaves, salt, and lemongrass (if using).
2 minutes
Use a heavy-bottomed pan to prevent burning.
3
Heat the mixture over medium-low flame, stirring occasionally until all the sugar dissolves completely.
8 minutes
Do not let the syrup boil vigorously to avoid crystallization.
4
Once dissolved, simmer gently for 10 more minutes until the syrup thickens slightly and takes on a glossy sheen.
10 minutes
For a thicker syrup, simmer a few minutes longer but avoid over-reducing.

Why This Dish is Healthy

Choosing gula Melaka and incorporating local herbs like pandan makes this syrup a healthier alternative to standard sugar syrups. Gula Melaka is less processed and has a lower glycemic index, releasing energy more gradually. Reducing refined sugar and providing options for stevia or honey helps support calorie control and blood sugar management, making this recipe fit well into a health-conscious Malaysian lifestyle.

This sugar syrup uses gula Melaka, which contains small amounts of minerals such as potassium, iron, and magnesium, unlike refined sugar. The addition of pandan and lemongrass brings natural antioxidants and aromatic compounds. By reducing refined sugar and using natural sweeteners like honey or stevia, you can enjoy a lower glycemic index and fewer empty calories. Each serving contains mainly carbohydrates, with negligible fat and protein, making it suitable for occasional use as part of a balanced diet.

Pro Tips

💡Tip 1: Use fresh pandan leaves for the most authentic aroma.
💡Tip 2: Strain the syrup through a fine sieve for a silky-smooth finish.
💡Tip 3: For a darker, richer syrup, caramelize the gula Melaka slightly before adding water.

Storage & Serving

Store in a clean, airtight glass jar in the refrigerator for up to 2 weeks. Always use a dry spoon to avoid contamination. The syrup may thicken in the fridge; simply warm gently before serving to restore pourable consistency.

Best served: Breakfast or Lunch