How to Use these Sugars: The paste-like form of these sugars is easy to use (similar to honey) - just add it as you would regular sugar to any dessert you might be making (taste-test as you go to make sure you've added enough).
The hard cake-like form (pictured here) is more challenging to use. You can either pound it or process it into a brown-sugar-like powder (see my second picture), or you can melt it with a little water in a sauce pan to create a syrup-like liquid.
The resulting taste is like a caramel-flavored brown sugar, but lighter, without any aftertaste (personally, I prefer palm or coconut sugar to any other low-glycemic index sugar substitute for this reason).
In Thailand, you can find fresh palm nector sold at roadside and market stalls (the Thais call it "palm water"). If you're in Thailand, try it - it's delicious.