I was also looking at palm sugar. I found it at the local Asian market, it came ressed into blocks. It was fast to dissolve and easy to pull off with a cheese grater. It is a little waxy in appearance, I am guessing it has a little oil in it yet? I loved the flavor and took to adding it to my coffee and tea for quite a while.
I was considering it in brewing as an agent for bottle carbonating. But a baseline experiment of a micro batch of fermented palm sugar (<1 gal.) would be a good idea too.
My curiosity was particularly from it's texture, I wonder3ed if aside from carbonating it may actually aid in head retention (I think licorice is used to this effect in some beer and soda making).
So I know a very very little about it, but I suggest you make a small batch and share if you've got the time, maybe I will too.
Go On, Take The Honey and Run