Gula Melaka and jaggery are both types of unrefined sugar. However, Gula Melaka is made from the sap of the coconut palm, while jaggery is made from sugar cane or date palm. Gula Melaka has a darker color and a richer flavor than jaggery. Gula Melaka is commonly used in Malaysian and Indonesian cooking, while jaggery is more common in South Asian-India and African cuisine.