Ingredients with Measurements:
- 2 cups of coconut meat, grated
- 1 cup of rice flour
- 1/2 cup of tapioca flour
- 1/2 teaspoon of salt
- 1/2 cup of pandan leaves, chopped
- 5 cups of water
- 1 cup of palm sugar, grated
- 1 cup of coconut milk
- Ice cubes
Special equipment needed:
- Blender
- Strainer
- Large pot
Step-by-step instructions:
1. In a blender, blend the grated coconut meat with 2 cups of water. Strain the mixture and set aside the coconut milk.
2. In a large pot, mix the rice flour, tapioca flour, and salt. Add 3 cups of water and stir until well combined.
3. Add the chopped pandan leaves and the remaining 3 cups of water to the pot. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Add the grated palm sugar and stir until the sugar dissolves.
6. Add the coconut milk and stir until well combined.
7. Pour the mixture into a large bowl and let it cool to room temperature.
8. Once the mixture has cooled, add ice cubes to the bowl and stir until the ice cubes have melted and the mixture is cold.
9. Serve the Es Dawet Kelapa in glasses.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 10g
- Carbohydrates: 60g
- Protein: 4g
Substitutions for ingredients:
- Pandan leaves can be substituted with vanilla extract.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced jackfruit or diced mango to the Es Dawet Kelapa for added flavor and texture.
Tips and tricks:
- Stir the mixture constantly while cooking to prevent lumps from forming.
- Use freshly grated coconut meat for the best flavor.
- Adjust the amount of palm sugar to your liking.
Storage instructions:
- Store any leftover Es Dawet Kelapa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the Es Dawet Kelapa cold, do not reheat.
Presentation ideas:
- Serve the Es Dawet Kelapa in tall glasses with a straw.
Garnishes:
- Top the Es Dawet Kelapa with a sprinkle of grated coconut or a pandan leaf.
Pairings:
- Serve the Es Dawet Kelapa with traditional Indonesian snacks like fried bananas or cassava chips.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture is too thick, add more water.
- If the mixture is too thin, add more rice flour.
Food safety advice:
- Make sure to use clean and fresh ingredients.
- Store any leftover Es Dawet Kelapa in the refrigerator.
Food history:
- Es Dawet Kelapa is a traditional Indonesian dessert that originated in Central Java.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve the Es Dawet Kelapa as a refreshing dessert on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Indonesian
Taste: Sweet, Coconutty, Refreshing, Creamy