Post by Chiefeater VK

The Sticky Gula Melaka Pudding (RM28) at Union Bistrot TRX turned out to be an excellent choice, even though it’s not something I would normally pick when thinking of dessert. The pudding was rich with a deep sweetness from the gula Melaka, balanced beautifully by the textures of toasted pecan and date compote.

Gula Melaka, or palm sugar, is a traditional ingredient made from the sap of coconut or palm trees. To produce it, the sap is collected, boiled down, and then poured into moulds to harden into solid blocks or discs. What makes Gula Melaka special is its deep, caramel-like sweetness with subtle smoky and earthy undertones, setting it apart from regular sugar. It adds a complexity to dishes that is rich but not cloying, often lending an extra layer of warmth and depth to both savoury and sweet creations.

In the Sticky Gula Melaka Pudding at Union Bistrot, this unique ingredient's depth of flavour paired beautifully with the silky crème anglaise. The creamy, lightly sweet custard sauce worked as the perfect counterbalance to the robust and slightly smoky palm sugar, creating a rich but not overpowering experience that lingered with each bite. The combination of both the custard and Gula Melaka brought the dessert to life, making it a delightful and sinful indulgence.

The flavours melded perfectly, and I highly recommend pairing this dessert with a cup of their latte. Their latte has a nutty undertone that complements the sweetness of the pudding, making for a well-rounded dessert experience.

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