In saucepan, heat water with palm sugar, ginger and lemongrass over low heat to simmer, then remove from heat and allow to infuse for about 30 minutes or until very fragrant, pass through fine mesh strainer.

Sweat guava with garlic in coconut oil in saucepan until softened, then add water infusion, jasmine rice vinegar, black peppercorn, coriander, dark soy, and fish sauce.

Simmer over very low heat for 20–30 minutes until reduced, add yellow soybean, then puree in blender on high speed, pass through chinois into saucepan and continue reduction over very low heat until syrupy glaze consistency is reached, about 30 minutes.