Sugar palm (Arenga pinnata), also areng palm, aren palm, arengga palm, arenga palm, , and kaong palm is is a palm tree native to tropical Asia that is cultivated from India to Malasyia, Indoseia, and the Philippines.
The sap of the sugar palm is harvested and added to cane sugar to make jaggery, or is dried to make palm sugar. The sap is used to make a beverage, lahang, and is fermented into vinegar called sukang kaong in the Philippines and the palm wine caled tubâ.
The fruit of the sugar palm, called kaong in the Philippines and buah kolang-kaling in Indonesia, is eaten fresh or canned in syrup.
The starch of the sugar palm is also used in Indonesia and substitued for rice flour.