📝 About This Recipe
Es Blewah is a quintessential Indonesian thirst-quencher, beloved for its cooling properties and delicate floral aroma. Traditionally served during the fasting month of Ramadan, this refreshing beverage features 'Blewah' (cantaloupe) that is scraped into long, silky ribbons and bathed in a sweet, pink-hued syrup. It is a simple yet sophisticated harmony of natural melon sweetness and the tropical fragrance of pandan, making it the perfect antidote to a humid afternoon.
🥗 Ingredients
The Fruit Base
- 1 medium Blewah (Cantaloupe or Honeydew) (ripe and fragrant, approximately 1 kg)
- 1 cup Young Coconut Meat (scraped into thin strips)
- 1 tablespoon Basil Seeds (Selasih) (soaked in warm water until bloomed)
Homemade Pandan Simple Syrup
- 250 grams Granulated Sugar
- 250 ml Water
- 3 pieces Pandan Leaves (tied into knots)
- 1/4 teaspoon Salt (to balance the sweetness)
- 100 ml Coco Pandan Syrup (store-bought pink syrup for color and extra aroma)
Assembly and Liquid
- 500 ml Cold Water (or coconut water for extra flavor)
- 4 cups Crushed Ice (or as needed)
- 1 piece Fresh Lime (sliced into thin rounds for garnish)
- 1 handful Mint Leaves (for garnish)
👨🍳 Instructions
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1
Begin by preparing the basil seeds (selasih). Place one tablespoon of seeds in a small bowl and cover with 1/2 cup of warm water. Let them sit for about 5-10 minutes until they swell and develop a translucent white gelatinous coating.
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2
Prepare the simple syrup by combining the granulated sugar, 250ml water, knotted pandan leaves, and a pinch of salt in a small saucepan.
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3
Bring the syrup to a gentle simmer over medium heat. Stir occasionally until the sugar is completely dissolved. Let it simmer for 5 minutes to infuse the pandan aroma, then remove from heat and let it cool completely.
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4
Once the simple syrup is cool, stir in the Coco Pandan syrup to achieve that signature bright pink color and floral fragrance.
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5
Prepare the blewah (cantaloupe). Cut the melon in half and use a spoon to scoop out and discard the seeds and the soft, stringy pulp in the center.
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6
Using a traditional melon scraper or a sturdy metal spoon, scrape the flesh of the blewah into long, thin ribbons. Place these ribbons into a large mixing bowl.
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7
Add the scraped young coconut meat to the bowl with the blewah ribbons.
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8
Drain the bloomed basil seeds and add them to the fruit mixture.
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9
Pour the prepared syrup mixture over the fruit. Add 500ml of cold water (or coconut water) and stir gently to combine without breaking the delicate fruit ribbons.
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10
Taste the mixture. If it is too sweet, you can add a little more water or a squeeze of lime juice to brighten the flavors.
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11
To serve, fill tall glasses with crushed ice until three-quarters full.
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12
Ladle a generous amount of the fruit and syrup mixture into each glass, ensuring everyone gets a good portion of the melon and coconut.
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13
Garnish each glass with a slice of lime and a fresh sprig of mint for a professional, cafe-style presentation.
💡 Chef's Tips
Choose a blewah that is heavy for its size and has a strong, sweet aroma at the stem end; this indicates ripeness. If you cannot find blewah, a ripe cantaloupe or even a honeydew melon is an excellent substitute. Always ensure your syrup is completely cooled before adding it to the fruit to keep the melon ribbons crisp and fresh. For an extra creamy version, you can add a splash of condensed milk or coconut milk just before serving. Don't over-soak the basil seeds; 10 minutes is usually enough to reach the perfect texture without them becoming mushy.
🍽️ Serving Suggestions
Serve alongside spicy Indonesian dishes like Nasi Goreng or Satay to balance the heat. Pair with light afternoon snacks such as Pisang Goreng (fried bananas) or Bakwan (vegetable fritters). Serve in a large glass punch bowl for parties, allowing guests to ladle their own servings. Add a few cubes of grass jelly (cincau) for an extra layer of texture and traditional flair. Enjoy as a 'Takjil' (fast-breaking snack) during the month of Ramadan for an authentic experience.