When it comes to beverages, it doesn't need to be costly. Goes classic with slurpy Es Dawet Ireng!
Kitchenesia.com - Who never tasted or at least heard of Es Dawet Ireng (Iced Black Sago Jelly)? This drink is one of Indonesia’s authentic and deep-rooted beverages. Its main condiment is widely celebrated and modified, that of cendol. Combine with syrup and coconut milk soup, this beverage is effortlessly alluring. Let alone the fact that it is relevant regardless of your meals and moments.
Duration : 60 minutes
Yields : 6 servings
60 grams of sago flour
60 grams of rice flour
600 ml of water
1 teaspoon of salt
3 dissolved in 50 ml of water, filtered
1 teaspoon of black coloring
450 grams of ice cubes for supplement
Material for Syrup:
250 grams of brown sugar, combed
2 pandan leaves
250 ml of water
1/4 teaspoon salt
Material for Coconut Milk Soup:
500 ml coconut milk from 1/2 coconut
2 pandan leaves
1/2 teaspoon salt
1. For Cendol: dissolve rice flour, sago flour, water, straw ash water, salt, and black coloring. Cook while stirring until bubbling and thickening.
2. Pour in cendol mold. Tap on a basin of ice water. Filter the cendol. Set aside.
3. For Syrup: boil brown sugar, water, pandan leaves, and salt over low heat until thick. Add jackfruit. Stir well.
4. For Coconut Milk Soup: boil coconut milk soup ingredients while stirring until boiling and cooked.
5. Serve cendol with syrup, coconut milk and shaved ice.
