Es Dawet

Indonesian rice flour jelly⏱ 15 min⚡ Vegan

Es Dawet is a cooling Indonesian dessert drink with soft green rice-flour jelly, silky coconut milk, and deep caramel notes from palm sugar. This quick version keeps the flavors authentic while making the technique simple and approachable for home cooks.

Nutrition · per serving

284kcal

2.8gProtein

40.3gCarbs

13.2gFat

1.2gFiber

2 servings

Ingredients

10 items

Dawet jelly

rice flour40 g

tapioca starch15 g

water250 ml

pandan extract or pandan paste1/4 tsp

Coconut milk mixture

coconut milk250 ml

water100 ml

salt1/8 tsp

Palm sugar syrup

palm sugar80 g

water60 ml

For serving

ice cubes200 g

Tips

•For a beginner-friendly 15-minute version, pandan extract is used instead of fresh pandan leaves.
•If you have a strainer with medium holes, you can press the hot jelly through it with a spatula into iced water for more traditional noodle-like strands.
•Serve immediately before the ice dilutes the drink too much.
•For a richer version, replace part of the water in the coconut milk mixture with more coconut milk, though the calories will increase.

Steps

1
Set 2 serving glasses in the freezer or fill them with a little ice water to chill while you prepare the drink. In a small saucepan, whisk the rice flour, tapioca starch, water, and pandan extract until completely smooth with no lumps before turning on the heat; starting cold prevents clumping.
40 g rice flour15 g tapioca starch250 ml water1/4 tsp pandan extract or pandan paste
2
Cook the dawet mixture over medium heat, stirring constantly with a whisk or spatula, until it thickens into a glossy paste, 3-4 minutes. Continue stirring for 1 minute more so the starch fully cooks; it should be thick but still pipeable.
40 g rice flour15 g tapioca starch250 ml water1/4 tsp pandan extract or pandan paste
3
Transfer the hot paste to a piping bag, sturdy plastic bag, or potato ricer. Pipe or press it through a small hole directly into one glass filled with ice cubes so it forms short jelly strands and cools quickly. Divide the strands between 2 glasses.
200 g ice cubes
4
In the same saucepan, combine the coconut milk, water, and salt. Warm gently for 1-2 minutes until steaming but not boiling; do not let it split. Remove from the heat.
250 ml coconut milk100 ml water1/8 tsp salt
5
In a small pan or microwave-safe bowl, heat the palm sugar with the water until dissolved into a smooth syrup, about 1-2 minutes. If needed, stir to help any lumps melt fully.
80 g palm sugar60 ml water
6
Assemble the Es Dawet: divide the palm sugar syrup between the 2 glasses, add the dawet jelly strands, then pour over the warm or room-temperature coconut milk mixture. Add the remaining ice cubes and stir before serving. The drink should taste sweet, creamy, lightly salty, and very refreshing.
80 g palm sugar60 ml water250 ml coconut milk100 ml water1/8 tsp salt200 g ice cubes

Origin & History

Es Dawet is a traditional Indonesian iced drink made with soft starch jelly, coconut milk, and palm sugar syrup. It is especially associated with Java, where regional versions such as cendol and dawet are popular in markets and street stalls. The balance of creamy santan, fragrant gula aren, and chewy jelly makes it a classic tropical refreshment.

indonesian vegan drink dessert coconut palm-sugar iced beginner

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Steps

Set 2 serving glasses in the freezer or fill them with a little ice water to chill while you prepare the drink. In a small saucepan, whisk the rice flour, tapioca starch, water, and pandan extract until completely smooth with no lumps before turning on the heat; starting cold prevents clumping.

40 g rice flour15 g tapioca starch250 ml water1/4 tsp pandan extract or pandan paste

Cook the dawet mixture over medium heat, stirring constantly with a whisk or spatula, until it thickens into a glossy paste, 3-4 minutes. Continue stirring for 1 minute more so the starch fully cooks; it should be thick but still pipeable.

40 g rice flour15 g tapioca starch250 ml water1/4 tsp pandan extract or pandan paste

Transfer the hot paste to a piping bag, sturdy plastic bag, or potato ricer. Pipe or press it through a small hole directly into one glass filled with ice cubes so it forms short jelly strands and cools quickly. Divide the strands between 2 glasses.

200 g ice cubes

In the same saucepan, combine the coconut milk, water, and salt. Warm gently for 1-2 minutes until steaming but not boiling; do not let it split. Remove from the heat.

250 ml coconut milk100 ml water1/8 tsp salt

In a small pan or microwave-safe bowl, heat the palm sugar with the water until dissolved into a smooth syrup, about 1-2 minutes. If needed, stir to help any lumps melt fully.

80 g palm sugar60 ml water

Assemble the Es Dawet: divide the palm sugar syrup between the 2 glasses, add the dawet jelly strands, then pour over the warm or room-temperature coconut milk mixture. Add the remaining ice cubes and stir before serving. The drink should taste sweet, creamy, lightly salty, and very refreshing.

80 g palm sugar60 ml water250 ml coconut milk100 ml water1/8 tsp salt200 g ice cubes

Origin & History