📝 About This Recipe
A beloved classic from Palembang and Manado, Es Kacang Merah is a delightful Indonesian dessert beverage that marries the earthy sweetness of slow-cooked kidney beans with the creamy richness of coconut milk. This refreshing treat features tender beans simmered in aromatic spices like cinnamon and cloves, served over a mountain of shaved ice and drizzled with luscious condensed milk. It is the perfect balance of textures and flavors, offering a nostalgic taste of Indonesian street food culture in every spoonful.
🥗 Ingredients
Red Bean Base
- 250 grams Dried red kidney beans (soaked overnight)
- 1.5 liters Water (for boiling)
- 1 piece Cinnamon stick (approx. 5cm)
- 3 pieces Cloves (whole)
- 2 pieces Pandan leaves (tied in a knot)
- 150 grams Palm sugar (Gula Aren) (finely chopped)
- 50 grams Granulated sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla extract
Coconut Milk Sauce
- 200 ml Thick coconut milk (fresh or canned)
- 100 ml Water
- 1/4 teaspoon Salt
- 1 piece Pandan leaf (tied in a knot)
For Serving
- 4 bowls Shaved ice (packed firmly)
- 4 tablespoons Sweetened condensed milk (chocolate or plain)
- 4 tablespoons Coco Pandan syrup (red rose syrup also works)
- 4 pieces Jackfruit (sliced into strips for garnish)
👨🍳 Instructions
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1
Thoroughly wash the dried red kidney beans and soak them in a large bowl of water for at least 8-12 hours. This ensures the beans cook evenly and achieve a creamy interior.
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2
Drain the soaking water and rinse the beans once more. Place them in a large heavy-bottomed pot with 1.5 liters of fresh water.
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3
Add the cinnamon stick, cloves, and 2 knotted pandan leaves to the pot. Bring to a boil over high heat.
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4
Once boiling, reduce the heat to low and cover the pot. Simmer for 45-60 minutes until the beans are very tender but still holding their shape.
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5
Stir in the chopped palm sugar, granulated sugar, salt, and vanilla extract. Do not add sugar earlier, as it can prevent the beans from softening.
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6
Continue to simmer uncovered for another 15 minutes, stirring occasionally. The liquid should reduce slightly and thicken into a fragrant syrup.
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7
Remove the pot from the heat and allow the red bean mixture to cool completely. For a more refreshing drink, chill the beans in the refrigerator.
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8
Prepare the coconut sauce by combining thick coconut milk, 100ml water, salt, and a pandan leaf in a small saucepan.
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9
Heat the coconut sauce over medium-low heat. Stir constantly to ensure the coconut milk doesn't separate. Once it reaches a gentle simmer, remove from heat and let cool.
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10
To assemble, place a generous scoop of the sweetened red beans and a few spoonfuls of their syrup into the bottom of a serving bowl or glass.
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11
Top the beans with a large mound of freshly shaved ice.
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12
Drizzle 2-3 tablespoons of the cooled coconut milk sauce over the ice, followed by a tablespoon of Coco Pandan syrup.
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13
Finish with a generous drizzle of sweetened condensed milk and garnish with sliced jackfruit. Serve immediately while the ice is frosty.
💡 Chef's Tips
Ensure the beans are fully submerged during the soaking process to avoid hard centers. Always cook the beans until perfectly tender before adding any sugar, as sugar hardens the bean skins if added too early. If you prefer a thicker consistency, mash a small portion of the cooked beans back into the syrup. For the most authentic Palembang style, use chocolate-flavored condensed milk to add a rich depth to the dessert. Using a pressure cooker can reduce the bean cooking time to approximately 20-25 minutes if you are in a hurry.
🍽️ Serving Suggestions
Serve immediately as a refreshing palate cleanser after a spicy Indonesian meal like Rendang or Ayam Penyet. Pair with savory Indonesian fritters (Gorengan) like Bakwan Sayur for the ultimate street food experience. Add a scoop of fresh durian on top for a 'Durian Red Bean Ice' variation popular in South Sumatra. Mix in some grass jelly (cincau) or chewy palm seeds (kolang-kaling) for extra texture and color. Serve in a tall glass with a long spoon and a wide straw to capture every bit of the beans and syrup.