NIPA SUGAR (PUERTO PRINCESA, PALAWAN)

This nipa sugar is made by boiling down the nectar collected from the inflorescence of the nipa (Nypa fruticans) palm, more famous for its leaves as roof thatching. The nectar or tuba is collected for four hours in the morning, and the sweet liquid is immediately cooked down to prevent fermentation from occurring. The syrup is stirred continuously to prevent burning. Once very thick, it is left to cool and solidify, and is then roughly ground into this raw sugar.