📝 About This Recipe
Es Timun Suri is a beloved Indonesian cooling beverage traditionally served to break the fast during the holy month of Ramadan. This drink features the unique 'Timun Suri' fruit, known for its soft, floury texture and subtle melon-like aroma that melts beautifully into a sweet syrup base. Combined with chewy cocopandan jelly and basil seeds, it offers a delightful symphony of textures that provides instant hydration and a nostalgic taste of tropical bliss.
🥗 Ingredients
The Star Fruit
- 1 medium Timun Suri (Lemon Cucumber) (ripe, flesh scooped out into bite-sized pieces)
Sweet Base and Syrups
- 200 ml Cocopandan Syrup (adjust to desired sweetness level)
- 4-5 tablespoons Sweetened Condensed Milk (for a creamy finish)
- 600 ml Cold Water (filtered)
Textural Elements
- 1 tablespoon Selasih (Basil Seeds) (soaked in 100ml warm water until bloomed)
- 200 grams Nata de Coco (drained of its liquid)
- 150 grams Red Grass Jelly or Agar-agar (cubed or shredded)
- 1 cup Young Coconut Meat (shredded into long strips)
Chilling and Garnish
- 4 cups Ice Cubes (crushed or cubed)
- 6-8 pieces Fresh Mint Leaves (for garnish)
- 1 piece Pandan Leaf (tied in a knot for infusion)
👨🍳 Instructions
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1
Begin by soaking the basil seeds (selasih) in a small bowl with 100ml of warm water. Let them sit for about 5-10 minutes until they develop a translucent gelatinous coating.
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2
Prepare the Timun Suri by slicing it in half lengthwise. Use a spoon to scrape out the seeds and discard them.
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3
Gently scoop the soft flesh of the Timun Suri using a spoon or a melon baller. Place the pieces in a large bowl, being careful not to mash them as they are very delicate.
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4
If using block agar-agar or grass jelly, grate it using a coarse grater or cut it into small 1cm cubes to ensure it distributes evenly in the drink.
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5
In a small saucepan, briefly heat 100ml of the water with the knotted pandan leaf until it simmers. Remove from heat and let it cool; this infuses a subtle floral aroma into the liquid base.
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6
In a large pitcher or punch bowl, combine the remaining cold water with the Cocopandan syrup. Stir well until the color is a vibrant, uniform pink.
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7
Whisk in the sweetened condensed milk into the syrup mixture until fully incorporated and the liquid becomes slightly opaque and creamy.
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8
Add the prepared Timun Suri flesh, shredded young coconut, and Nata de Coco into the pitcher.
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9
Drain the bloomed basil seeds and add them to the mixture, followed by the cubed jelly.
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10
Add the pandan-infused water (discard the leaf) to the pitcher and stir everything very gently with a long spoon.
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11
Fill individual serving glasses halfway with ice cubes or crushed ice.
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12
Ladle the fruit and syrup mixture over the ice, ensuring each glass gets a generous portion of all the textural elements.
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13
Garnish with a fresh mint leaf on top and serve immediately while ice-cold.
💡 Chef's Tips
Choose a Timun Suri that feels heavy for its size and has a fragrant, sweet aroma; a cracked skin is often a sign of perfect ripeness. If you cannot find Timun Suri, Cantaloupe or Honeydew melon makes a decent substitute, though the texture will be firmer. Avoid over-stirring once the Timun Suri is added, as the fruit is very fragile and can turn into mush easily. For a healthier version, replace the condensed milk with coconut milk and use honey or palm sugar syrup instead of Cocopandan syrup. Always serve this drink immediately after adding ice to prevent the flavors from becoming too diluted.
🍽️ Serving Suggestions
Pair this with spicy Indonesian snacks like 'Gorengan' (fritters) to balance the heat. Serve as a refreshing dessert after a heavy meal of Beef Rendang or Nasi Goreng. It is the perfect accompaniment to 'Tajil' (Ramadan appetizers) like Kolak or Medjool dates. Present it in a large glass trifle bowl for a beautiful centerpiece at summer garden parties. Add a squeeze of lime juice just before serving if you prefer a slightly tangy 'zing' to cut through the sweetness.