We first came across Gula Melts Coconut Nectar while doing our grocery shopping in BIG Supermarket Publika, Solaris Dutamas KL, wondering how it tastes like, and how we can use it. Finally got ourselves two bottles of Gula Melts Original flavour, incorporating it into our simple weekend lunch recipe and found it works great on both sweet and savoury food!
Coconut Nectar is actually a type of natural sugar bursting with nutrients and minerals, made from the sap of coconut palm. The sap from budding flower of the plant is first boiled before the liquid ferments, until it is thickened, leaving sticky sweet nectar with a distinctive taste.
Gula Melts processes their coconut nectar the traditional way, ensuring the best quality and aroma of pure nectar for each bottle. Flavours available currently are Coconut Nectar Gula Melaka, Coconut Nectar Ginger Infused and Coconut Nectar Cinnamon Infused.
The brand takes high concern on the ingredients that pair with their coconut nectar, like for Coconut Nectar Ginger Infused, Gula Melts sources the best Bentong ginger from the state of Pahang in Malaysia; while for cinnamon, true Sri Lanka cinnamon is used, not cassia.
It tastes like rich, caramelized sauce flavoured with coconut. We have been using it to drizzle over French Toast, pancake and toasted bread during breakfast. Believe will be better it further paired with caramelized banana, ice cream and dessicated coconut flakes. We even have it as dipping sauce while eating fresh orange and apple, surprisingly match!
Apart as drizzle sauce, Gula Melts Coconut Nectar can be used as sugar alternative while baking cakes and preparing desserts, coffee and cocktails. Unique twist to your drinks and food, healthier and easy. You may check out some of recipes suggestion in Gula Melts website HERE.
We tried out a Teriyaki Chicken Rice Bowl and Salmon Steak recipe using Gula Melts Coconut Nectar last week, quick and simple. Glad that it turned out pretty well. Just a summarized recipe of the teriyaki chicken for your reference in the mean time!
1 Boneless Chicken thigh
2 tables spoons of mushrooms
8 tablespoons of Yamasa Teriyaki Sauce
2 tablespoons of Gula Melts Coconut Nectar
4 tablespoons of water
1. Combine Teriyaki sauce, Gula Melts coconut nectar, water and mix well.
2. Take 2 tablespoons of the mixture, rubbed over deboned chicken thigh evenly. Marinate for at least 2 hours.
3. Heat up one tablespoon of olive oil, pan-sear the chicken with skin facing bottom.
4. Flip over and continue to pan-fried until both sides are cooked.
5. Pour the remaining sauce into the pan, add mushroom. Cook until the liquid starts to bubbles and thicken.
6. Remove from pan and pour over the chicken.
7. Served over white rice. Add egg and vegetables according to your preference.
Now we are thinking what else we can cook using Gula Melt Coconut Nectar infused with Ginger. Any suggestion? In the meantime, is time to put white sugar away and have coconut nectar as your sugar alternative.
Where to buy:
B.I.G (Ben’s Independent Grocer) at Publika
B.I.G (Ben’s Independent Grocer) at Batai Village
B.I.G (Ben’s Independent Grocer) at Glomac
Village Grocer at Mont Kiara
Village Grocer at Bangsar
Village Grocer at Giza Shopping Mall