How to make Preserved Sugar Palm or Kaong

Bypinoyentre

Nov 17, 2010

how-to-make-kaong Sugar palm or kaong (Arenga pinnata) is considered as a minor forest species that provides two important food products: the sweet preserved sugar palm or kaong and vinegar which are great potentials for export.  In the Philippines, preserved sugar palm or kaong is a very popular ingredient for Halo-halo, salad and can be eaten alone as dessert.

Making preserved sugar palm or kaong is easy and the materials are findable in the market.  It is a good profitable business to start in your own home.

Materials:

  • 360 kg. White sugar
  • 200 g. Sodium metabisulfide
  • 2,880 pcs. Bottles
  • 2,880 pcs. Plastic sealer
  • 100 bundles Fuelwood
  • 2 pcs. Ladle
  • 10 pcs. (5 gallon capacity) Oil can
  • Wok
  • 2 pcs. Strainers
  • 1,200 bunches Kaong nuts

Procedure:

A. Harvesting

  1. Select the bunch having mature fruits. A bunch may contain 4,000-5,000 fruits.
  2. Cut selected bunch using a sharp bolo (30-50 cm) from the main trunk.
  3. Bundle the bunch of the fruits for easy handling and transporting.
  4. Detach individual fruit using a knife. Do not touch the sap as it causes skin irritation.

B. Extraction

  1. Place the fruits in the container and add water just within the level of the fruits.
  2. Boil for two to three hours.
  3. Cut the tips of the fruit at 1 cm crosswise from the apical portion.
  4. Prick the meat in the upper portion of the fruit using a knife.
  5. Wash the meat with clean water, two to three times to eliminate unnecessary materials.
  6. Soak the meat in water overnight to maintain the freshness.
  7. Strain the meat in the plastic mesh/strainer.
  8. Unsweetened kaong is ready for market.

Caution: Kaong fruits are toxic for dogs.

C. Processing into Kaong Preserves

  • Prepare syrup by boiling two cups white sugar, one cup water, and 0.1% sodium metabisulfide.
  • Add three cups of kaong to the boiling syrup.
  • Cook for 10 minutes and cool.
  • Place kaong in a sterilized bottle and seal.
  • After sealing, boil for another 10 minutes to eliminate the air bubbles.
  • Label before marketing.

Note: The producer may opt to sell kaong preserves in bottles of varied size.

Source: DTI-PTTC, stii.dost.gov.ph

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