Coconut sugar or jaggery (nam tan pip)

Essential Ingredients pad thai 

Coconut sugar or jaggery (nam tan pip)

Coconut sugar is produced from the sweet sap dripping from the cut flower buds. The collected sap is boiled and thickened to brown jaggery, then poured into a typical 15-20 liters rectangular can (formerly referred to as kerosene can) indigenously called pip.

Coconut sugar or jaggery (nam tan pip)

pip

Select a soft, rich brown sugar which is easy to spoon out and use. In the old days both coconut sugar is contained in pip. However, both come in hard, crystalized chunks which keep better, but less convenient for use. In Thai cooking coconut sugar is used for savory dishes whereas palm suger is more appropriate for sweets and desserts. In markets, soft coconut sugar is retailed in plastic bags of various sizes.