📝 About This Recipe
Hailing from the heart of Central Java, Es Dawet is a legendary Indonesian street drink known for its iconic green, worm-shaped rice flour jellies bathed in creamy coconut milk. This chilled beverage offers a sophisticated balance of smoky sweetness from palm sugar and a delicate floral aroma from fresh pandan leaves. It is the ultimate tropical indulgence, providing a cooling sensation that has comforted locals for generations.
🥗 Ingredients
Green Rice Flour Jellies (Dawet)
- 100 grams Rice flour (high quality)
- 50 grams Tapioca flour (for a chewy texture)
- 30 grams Mung bean starch (Hunkwe)
- 600 ml Pandan water (made by blending 10 pandan leaves with water and straining)
- 1/2 teaspoon Salt
- 1 teaspoon Whiting water (Air Kapur Sirih) (optional, for a firmer texture)
Palm Sugar Syrup (Kinca)
- 250 grams Palm sugar (Gula Jawa) (dark variety preferred for color)
- 50 grams Granulated sugar
- 250 ml Water
- 1 piece Pandan leaf (tied into a knot)
- 5 pieces Jackfruit (seeded and diced small)
Coconut Milk Base
- 500 ml Thick coconut milk (freshly squeezed is best)
- 200 ml Water
- 1/2 teaspoon Salt
- 2 pieces Pandan leaf (tied into a knot)
Assembly
- 2-3 cups Shaved ice or ice cubes
👨🍳 Instructions
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1
Begin by making the pandan water: blend 10 fresh pandan leaves with 600ml of water, then strain through a fine-mesh sieve or cheesecloth to extract the vibrant green liquid.
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2
In a heavy-bottomed pot, whisk together the rice flour, tapioca flour, mung bean starch, salt, whiting water, and the prepared pandan water until completely smooth with no lumps.
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3
Cook the flour mixture over medium heat, stirring constantly with a wooden spoon. As it heats, it will thicken into a translucent, glossy, and heavy paste. This takes about 10-15 minutes.
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4
Prepare a large bowl filled with cold water and ice cubes. Place a 'dawet' mold or a stainless steel steamer with large holes over the bowl.
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5
While the green paste is still hot, press it through the mold holes so the droplets fall directly into the ice water, forming small worm-like shapes. Let them sit in the cold water to firm up.
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6
For the syrup: combine palm sugar, granulated sugar, water, and one pandan leaf in a small saucepan. Simmer until the sugar is dissolved and the liquid reduces slightly into a thick syrup.
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7
Strain the syrup to remove any impurities from the palm sugar, then stir in the diced jackfruit. Set aside to cool.
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8
For the coconut milk: combine coconut milk, water, salt, and pandan leaves in a pot. Bring to a gentle simmer over low heat, stirring constantly to prevent the coconut milk from curdling (breaking).
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9
Once the coconut milk reaches a boil, immediately remove from heat and let it cool completely.
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10
To assemble, drain the green dawet jellies from the ice water. Place 3-4 tablespoons of the jellies into a tall glass or bowl.
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11
Add a generous amount of shaved ice or ice cubes on top of the jellies.
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12
Pour the cooled coconut milk over the ice until the glass is 3/4 full.
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13
Finish by drizzling the thick jackfruit-infused palm sugar syrup over the top. The syrup will marble beautifully through the coconut milk.
💡 Chef's Tips
Always use fresh pandan leaves for the most authentic aroma; bottled extracts often lack the grassy depth of the real plant. When cooking the jelly paste, do not stop stirring or the bottom will burn and create bitter brown flecks in your green dawet. If you don't have a specific dawet mold, a colander with 0.5cm holes or a sturdy piping bag will work in a pinch. For the creamiest results, use fresh coconut milk rather than canned, as it has a cleaner flavor profile that complements the palm sugar perfectly.
🍽️ Serving Suggestions
Serve immediately while the ice is still frozen to maintain the distinct layers of syrup and milk. Pair this with savory Indonesian snacks like 'Gorengan' (tempeh or banana fritters) for a classic afternoon tea experience. Add a spoonful of fermented cassava (Tape Singkong) for an extra tang and depth of flavor. Serve in traditional clay mugs to give your guests a rustic, authentic Javanese 'warung' feel.