Step 1

Add the dark soy and sugar to the pan and over medium heat, bring it to a boil. KEEP STIRRING as it burns very quickly because of the sugar content. (Be careful as the mixture is very hot.)

Step 2

If you are concerned about burning, add a bit of water (1-2 tablespoons) to the dark soy and sugar. The increased liquid content will give you more leeway before the mixture burns.

Step 3

You only need to let it boil for a few seconds before it becomes thick, then switch off the fire, stirring a few more times to ensure it doesn't burn.

Step 4

Remove from heat/ switch off the fire, let it cool then store in an air-tight container in the fridge.

Step 5

You will be making the caramel first: combine equal amounts of the water and sugar in a pan over high heat. Stir till the sugar has dissolved, then reduce the heat to medium-low. (The mixture is super hot, so be careful)

Step 6

Let the syrup (caramel) boil till it darkens like molasses.

Step 7

Add the soy sauce when the syrup is dark- BE VERY CAREFUL as caramel is super hot and it may splatter and splash everywhere when the soy is poured in! (To be honest, I don't bother with this method as I don't like risking burns and the quick method tastes authenticate me!) Keep stirring till it thickens.

Step 8

Remove from heat/ switch off the fire, let it cool then store in an air-tight container in the fridge for 3-5 days.

Step 9

Mix the light soy, palm sugar and water in a pot and bring to the boil. (If using optional spices and aromatics, add them from the start.)

Step 10

Once boiling, reduce to a simmer and turn off the fire when at the desired syrupy consistency.

Step 11

Cool and store in an airtight box in the fridge for 3-5 days.

Step 12

Add the water and rice flour to the pot and stir well till mixed.

Step 13

Add the rest of the ingredients and bring to the boil.

Step 14

Lower to a simmer and simmer till thick and syrupy, whisking continuously to prevent the starch from clumping in the sauce.

Step 15

Once thick enough, switch off the fire, cool and keep in the fridge in an airtight container for 3-5 days.