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Sugar Palm Fruit (Kolang Kaling)
Kolang-kaling, also known as sugar palm fruit or raw palm fruit, originates from the sugar palm tree (Arenga pinnata) and is commonly found in Southeast Asia. This fruit has a chewy and sweet texture, often used in various desserts, beverages, and traditional foods.
We provide fresh kolang-kaling, starting from harvesting the fruit from the sugar palm tree, allowing it to sit for a minimum of 24 hours to remove its latex, then boiling it on a traditional stove to maintain the purity and authenticity of the fruit’s taste. Once cooked, the fruit is manually peeled by skilled farmers, resulting in fresh kolang-kaling. It then undergoes a fermentation process through soaking, allowing the kolang-kaling to be preserved for up to 60 days without preservatives.
Various options of kolang-kaling are available, including round, flat, elongated shapes, with a characteristic chewy and slightly firmer texture, making it a distinctive commodity for several importing countries. Kolang-kaling products are typically processed in various ways, including boiling, drying, pickling, or preserving in sugar syrup. This process extends the shelf life of kolang-kaling and allows it to be enjoyed in various flavors and textures.
Kolang-kaling has good nutritional value, containing fiber, vitamins, and minerals such as vitamin C, calcium, and phosphorus. Additionally, kolang-kaling is known for its refreshing properties and is often consumed in the form of ice or cold beverages. This kolang-kaling has become a superior export commodity of Indonesia to Asia, Europe, the Netherlands, the United States, Singapore, Malaysia, Hong Kong, Saudi Arabia, and recently Vietnam and the Philippines.
To Get High Quality Product
- Harvest 15-20 bunches
- Leave for 1 x 24 hours (minimum)
- Boil about 2 raw bunches (16 kg) for 1-1.5 hours in a manual stove, made to a depth of 1 meter in the ground and using firewood, a large frying pan wrapped in plastic or cloth to cover.
Once cooked, peel it manually carefully so it doesn’t break or crumble
The resulting clear kolang kaling seeds are collected in a container and then
Soaked in clean water in a barrel (large or small can be used) with a volume of approximately 300-400 liters (depending on the container) and left for 2-3 days (depending on demand, if it is a bit hard, 2-3 days, if it is soft, a week
Then sorted which ones were small, medium and large and immediately cleaned of dirt from the skin of the palm fruit (black) and there were some yellow ones.
Then the clean and clear sorting results are put into plastic and wrapped again in a 50 kg sack
The texture of the fruit tends to be chewy and soft and has a round or oval shape. The fruit does not break or crumble easily when squeezed or pressed. This is usually what we often encounter in traditional markets or malls in Indonesia. Usually many are available just before the holy month of Ramadan every year. Comes from the ripe fruit of the sugar palm tree. This kind of texture is usually made for appetizers when breaking the fast, such as compote, sweets, toppings for drinks and food in Indonesia. This kind of texture is usually in high demand from Vietnam.
The texture of the fruit tends to be chewy and a bit hard, round or oval in shape. The fruit does not break/crumble easily. This is different from the texture that is often found in regional markets in Indonesia because the texture is a little harder, but this type has better durability and contains less water and does not shrink as much. This type is in high demand from the Philippines.
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