Ice Dawet Recipe is Indonesian Traditional Beverage

In Sunda, Indonesia, cendol is a dark green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In the Javanese language, cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java. It was absolutely delicious, a mixture of coconut milk (santen), palm sugar syrup (gula jawa) and rice flour. Very easy to make but with those delicious Indonesian Traditional Beverage…yummy!

Dawet Ingredients:

• 125 g sago palm flour
• 25 gr rice flour
• 400 grams water
• Suji leaves 100 ml water (30 LBR suji leaf blender with 150 ml water, filtered)
• 3 drops of green dye

Brown sugar sauce:

• 250 gr brown sugar, sliced thin
• 300 ml water
• 1 sheet of pandan leaf

Coconut milk:

• 750 ml coconut milk from 1 coconut
• 1 / 2 teaspoon salt
• 2 pieces of pandan leaf

Method:

1. Mix well dawet materials, cook while stirring until bubbling.
2. Lift, hot-hot, pour into molds cendol, press mold cendol.
3. Absorb cendol out into a basin of cold water.
4. Boil brown sugar sauce, stirring until boiling, strain, chill.
5. Boil the coconut milk while stirring until boiling, let cool.
6. Cendol Spoon into a glass.
7. Add brown sugar and coconut milk sauce.
8. Serve with ice cubes.