This recipe calls for palm sugar (also known as jaggery). It's popular in Asian cookery and is usually made from cane sugar and coconut palm sap. If you’re unable to find palm sugar, substitute demerara or light muscovado sugar instead. This is from my book 'Special Cupcakes' which is full of exciting ideas with interesting ingredients and unusual flavours.
Text copyright © 2011 Wendy Sweetser
Copyright © 2011 New Holland Publishers (UK) Ltd