While Gula Melaka is traditionally used in desserts we wondered if it would work just as well in savoury dishes. After all there are many meals that require the use of molasses or brown sugar and the structure of Gula Melaka is not too different in comparison. So as usual we narrowed down some recipes and played around in our kitchen. These turned out well and we might just use more Gula Melaka in our cooking from now on.

Sweet n’ Spicy Ribs Gula Melaka Style



There is nothing more delicious than tender ribs slathered in a sweet and spicy dry rub. We decided to sub out the traditional molasses and use Gula Melaka instead and it turned out simply divine. Do try this if you want to impress your guests and keep the ribs as large as possible so everyone can feel as though they are having dinner with the Flintstones. You can bake these till tender and then char them further on a grill or you can just finish it off in the oven without the grill. That’s what we did and don’t these ribs look amazing?

2kg beef back ribs
¼ cup crumbled Gula Melaka
1 Tbs paprika
1 tsp garlic powder
1 tsp celery salt
½ tsp dry mustard
½ tsp ground black pepper
¼ tsp cayenne pepper
1 Tbs chilli powder

Preheat oven to 175C. Trim fat from ribs and place in a shallow roasting pan. In a small bowl mix all the dry ingredients. Sprinkle it all over both sides of the ribs and rub in using your fingers.



Cover pan with foil and bake for 2-2 ½ hours or until very tender. Drain off fat, let rest for 10mins and enjoy!

"All sorts of Gula Melaka goodness"

Homemade Gula Melaka Baked Beans



Baked beans are a popular side dish and perfect to compliment the delicious tender ribs. We decided to can the canned version and make our own from scratch. While it took about 8hours of slow cooking on the stove it was worth it. The beans are tender and full of flavour. I don’t think I can ever go back to the store bought variety again.

1 bag navy beans
1 large onion cut in rought chunks
4 cloves garlic, smashed with a knife
1 cup ketchup
2 Tbs dry mustard
1 tsp black pepper
½ cup Gula Melaka
2-3 bay leaves
¼ cup spicy mustard
Water

Soak beans for at least 8hours or overnight in a large pot full of water. Once soaked drain off the water and set the beans aside. Mix together all the ingredients in a large pot minus the water. Add the beans to the ingredients and stir till well coated. Add water till it is just an inch above the beans. Cook covered on a low flame for 8hours. Check back once in a while to stir and you might need to keep adding water to just cover the beans as this will slowly dry up. During the last hour cook uncovered and let the sauce thicken up. Enjoy!

Gula Melaka Mini Cakes



Now coming up with a Gula Melaka dessert is not too challenging as we have a ton of varieties but we wanted to do something a little different from the norm and decided to make little cakes highlighting the rich sweetness of Gula Melaka. This is so easy to whip up and it’s a lovely teatime treat...it's not light and fluffy like most cakes but more sponge like...Mmmm...

½ cup Gula Melaka
2 large eggs
100gm castor sugar
160gm flour
1 teaspoon baking soda
1 carton coconut milk

Heat coconut milk gently with the Gula Melaka just till it melts.



Beat eggs until frothy then add sugar and whisk till thick and light in colour. Add in flour and baking soda and mix. Add in the coconut milk with the Gula Melaka.



Cover and rest batter for 20minutes. Pour into muffin pans and bake at 175C for about 15-20mins till it’s golden.