📝 About This Recipe
Step back into the vibrant streets of old Jakarta with this refreshing heritage beverage, a legendary Betawi treat that is as beautiful as it is delicious. This 'shawl-like' dessert features soft, pudding-like layers of pink, white, and green rice flour cakes swimming in a sea of savory coconut milk and sweet palm sugar syrup. It offers a unique sensory experience where the silky texture of the cake meets the crunch of shaved ice, creating a perfect balance of creamy, salty, and sweet notes.
🥗 Ingredients
The Tricolor Cake (Selendang Mayang)
- 100 grams Hunkwe flour (Mung bean starch) (high quality white mung bean starch)
- 50 grams Rice flour (finely sieved)
- 750 ml Water
- 1/2 teaspoon Salt
- 2-3 drops Red food coloring (or rose syrup for flavor)
- 1/4 teaspoon Pandan paste (or green food coloring)
- 2 tablespoons Granulated sugar (to lightly sweeten the cake)
Palm Sugar Syrup (Kinca)
- 200 grams Palm sugar (Gula Melaka) (dark variety preferred for color)
- 50 grams Granulated sugar
- 200 ml Water
- 1 piece Pandan leaf (tied into a knot)
Coconut Milk Sauce
- 500 ml Thick coconut milk (fresh or high-quality canned)
- 1/2 teaspoon Salt (essential for the savory contrast)
- 1 piece Pandan leaf (bruised and knotted)
Serving Essentials
- 3-4 cups Shaved ice (or crushed ice)
- 4 pieces Jackfruit (sliced into thin strips for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the hunkwe flour, rice flour, granulated sugar, salt, and water until the mixture is completely smooth and no lumps remain.
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2
Divide the flour mixture into three equal portions in separate bowls. Leave one portion white.
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3
Add the red food coloring to the second portion and the pandan paste to the third portion, stirring well until the colors are vibrant and even.
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4
Prepare a rectangular glass or plastic container (approx. 18x18 cm) by lightly greasing the sides with a drop of neutral oil.
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5
Cook the green mixture first in a saucepan over medium-low heat, stirring constantly with a whisk or wooden spoon until it thickens into a translucent, heavy paste. Pour immediately into the prepared container and level the surface.
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6
Repeat the cooking process for the white mixture. Once translucent and thick, gently pour it over the green layer. Be careful not to disturb the layer below.
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7
Finally, cook the red mixture until thick and translucent, then pour it over the white layer. Allow the cake to cool at room temperature for 1-2 hours until firm and set. Do not refrigerate yet as it may harden the starch too much.
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8
To make the syrup, combine palm sugar, granulated sugar, water, and pandan leaf in a small pot. Simmer over medium heat until the sugar dissolves and the liquid reduces slightly into a thick syrup. Strain and let cool.
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9
For the coconut sauce, simmer the coconut milk with salt and pandan leaf over low heat. Stir continuously to prevent the milk from 'splitting' or curdling. Once it reaches a gentle boil, remove from heat and cool completely.
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10
Once the tricolor cake is firm, use a knife dipped in water (to prevent sticking) to slice the cake into thin, wide diamond shapes or rectangles, mimicking the look of a 'selendang' (shawl).
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11
To assemble, place several slices of the tricolor cake into a serving bowl or glass.
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12
Add a generous amount of shaved ice over the cake slices.
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13
Drizzle with the savory coconut milk sauce followed by the sweet palm sugar syrup.
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14
Top with sliced jackfruit for an extra tropical aroma and serve immediately while ice-cold.
💡 Chef's Tips
Always cook the hunkwe mixture over low heat and stir constantly; if you stop stirring, the bottom will burn and the texture will become lumpy. To get perfectly clean layers, ensure the previous layer has slightly 'skinned' over before pouring the next hot mixture on top. Using a wet knife or a plastic knife makes slicing the sticky cake much easier and prevents tearing. If hunkwe flour is unavailable, you can substitute with cornstarch, though the texture will be slightly less bouncy and translucent. Adjust the salt in the coconut milk to your liking; the contrast between the salty milk and sweet syrup is the hallmark of an authentic Es Selendang Mayang.
🍽️ Serving Suggestions
Serve in a wide glass or a shallow bowl to showcase the beautiful three-colored layers of the cake. Pair this refreshing drink with savory Betawi snacks like Kerak Telor or Pastel for a complete afternoon tea experience. Add a few pieces of fermented cassava (tape singkong) for a tangy flavor profile that complements the sweet palm sugar. This beverage is best enjoyed on a hot afternoon as a palate cleanser after a spicy Indonesian meal. For a modern twist, add a scoop of durian flesh on top for a luxurious, creamy addition.