Little Malacoco Gula Melaka still retains the most traditional cooking method, we need to control the fire from time to time to cook high quality and fragrance Gula Melaka. After more than 6 hours of boiling the coconut flower sap, the clear juice will then turn into a chocolate-like thick pulp bursting a rich aroma of coconut scent.

After syrup has cooled down a little, and slowly pour it into the bamboo mold. Then in about 10 minutes, the syrup has been cooled and condensed, crush it and grind into powder.