Es Dawet

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Nutrition per serving

Notes

• •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.

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