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"Galabé" recipe

During my trip I tasted Galabé at Tafia & Galabé, the shop located at the Bois Rouge sugar refinery in the East of Reunion Island.
I had another chance to try it at the Stella Matutina Museum shop in Saint-Leu, further south. This local product can also be found in the island’s fine-food stores. 

“Galabé” is produced from sugarcane juice through a long, meticulous process. It has an original, subtle aroma, a honey-like texture and an exceptional taste that lingers in the mouth.



PAYET & RIVIERE, a family business that specialises in sugar production, has helped “Galabé” make a comeback. This long-forgotten product, which used to be consumed in Reunion as a sweet treat, was traditionally made over a wood fire. Its reinvention took several months.

"Galabé" cakes recipe


“Galabé” comes in the form of sugar or syrup and is used in cake-making as well as various sweet and savoury dishes, much to the delight of today’s Michelin-starred chefs. From Alain Passard’s “Bouquet of Roses” to Pascal Barbot’s “Coffee & Galabé”, not forgetting “Galabé Sardines” by Stéphane Jégo or Jonathon Blot’s “Mango & Galabé pastries”. This golden-brown “volcanic sugar” comes in a variety of forms and textures.


  • Whisk together the eggs, fromage blanc, cornflour, baking powder, caster sugar, salt and oil.
  • The mixture should be very smooth.
  • Refrigerate for 30 minutes.
  • Just before baking for 14 minutes on gas mark 6, add a small Galabé sugar lump to the centre of each cake.
  • Use six individual tins, ideally in silicone with a diameter and height of 6cm.


  • small piece of Galabé (10/15g) 
  • 2 eggs
  • 25g fromage blanc 
  • 100g cornflour
  • 1 sachet of baking powder
  • 50g caster sugar
  • pinch of salt