The dry season is the peak time for harvesting sap from the lontar palm.
Every second day we receive a home delivery of fresh sweet juice; a boost to our morning green smoothie. At peak flow times, the majority of the fresh liquid is simmered over an open fire for two hours and reduced to a thick syrup. A bundle of lontar leaves placed across the wok prevents the liquid boiling over. The gula syrup keeps through the wet season when fresh juice isn't available, and provides an important energy source for the villagers. We like to drizzle it over fruit and add it to the Sunday choc banana blitz.
To see more photos and info about the process visit this post.