📝 About This Recipe
Es Campur, literally meaning 'mixed ice,' is Indonesia’s most beloved cooling treat, a vibrant symphony of textures and colors that captures the spirit of tropical indulgence. This iconic beverage features a base of shaved ice drenched in sweet syrups and condensed milk, hiding a treasure trove of chewy jellies, tender coconut, and seasonal fruits. It is the perfect balance of creamy, floral, and refreshing, making it an essential companion for a sunny afternoon or a festive gathering.
🥗 Ingredients
The Jelly & Texture Base
- 200 grams Grass Jelly (Cincau) (cut into 1-cm cubes)
- 100 grams Red Rubies (Water Chestnuts) (pre-cooked or canned in syrup)
- 100 grams Fermented Cassava (Tape Singkong) (fibrous center removed, cut into bite-sized pieces)
- 1 packet Agar-agar (Green or Pink) (prepared according to package and cubed)
- 150 grams Palm Fruit (Kolang-kaling) (sliced thinly and simmered in sugar water)
The Tropical Fruit Medley
- 1 cup Young Coconut Meat (scraped into thin ribbons)
- 6-8 pods Jackfruit (seeded and sliced into long thin strips)
- 1 large Avocado (ripe, scooped with a spoon into small chunks)
Syrups and Liquids
- 1 cup Coco Pandan Syrup (store-bought pink syrup, preferably Marjan brand)
- 1/2 cup Sweetened Condensed Milk (adjust to desired sweetness)
- 200 ml Coconut Water (chilled)
The Foundation
- 4-6 cups Shaved Ice (finely shaved for a snow-like texture)
- 1 tablespoon Basil Seeds (Selasih) (soaked in warm water until bloomed)
👨🍳 Instructions
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1
Prepare the agar-agar jelly ahead of time by boiling it with water and sugar as per the package instructions. Once set, cut into small 1-cm cubes and set aside.
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2
Soak the basil seeds in a small bowl with 1/2 cup of warm water for about 10 minutes until they develop a gelatinous outer layer.
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3
If using fresh palm fruit (kolang-kaling), boil them in water with a drop of food coloring and 2 tablespoons of sugar for 15 minutes to soften, then drain and slice.
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4
Prepare the jackfruit by removing the seeds and slicing the flesh into elegant, thin julienne strips.
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5
Scrape the meat of a young coconut using a spoon or a specialized coconut scraper to create long, thin ribbons.
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6
Cut the grass jelly (cincau) into uniform cubes, ensuring they are small enough to be picked up easily with a spoon.
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7
Prepare the avocado last to prevent browning; scoop out the flesh in rustic, bite-sized chunks.
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8
Begin the assembly by placing 2 tablespoons each of grass jelly, agar-agar, and fermented cassava at the bottom of a wide serving bowl or tall glass.
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9
Add a layer of the palm fruit, red rubies, and coconut ribbons over the jelly base.
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10
Top the ingredients with a generous mound of finely shaved ice, shaping it into a neat dome.
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11
Drizzle 3-4 tablespoons of Coco Pandan syrup over the ice, allowing the vibrant pink color to bleed through the shavings.
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12
Pour a splash of chilled coconut water around the sides of the ice dome to help the flavors meld.
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13
Finish by drizzling sweetened condensed milk over the top in a decorative zigzag pattern.
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14
Garnish with the sliced jackfruit, avocado chunks, and a spoonful of bloomed basil seeds for the final touch.
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15
Serve immediately while the ice is frozen, providing a long spoon to mix everything together before eating.
💡 Chef's Tips
For the most authentic flavor, use 'Marjan' brand Coco Pandan syrup which has a distinct floral aroma. If you don't have an ice shaver, you can pulse ice cubes in a high-speed blender until they reach a snow-like consistency. Always add the avocado at the very end to ensure it stays fresh and doesn't turn bitter from oxidation. Adjust the sweetness by varying the amount of condensed milk; for a dairy-free version, use sweetened coconut condensed milk. Make sure the fermented cassava (tape) is ripe and soft for the best flavor contrast against the crunchy ice.
🍽️ Serving Suggestions
Serve in large, clear glass bowls to showcase the beautiful layers and colors. Pair with spicy Indonesian snacks like Gorengan (fritters) or Martabak to balance the heat. Provide both a spoon and a wide straw so guests can enjoy the solids and the melted syrupy milk. Keep the prepared ingredients in separate bowls on a 'DIY bar' for guests to customize their own mix. Enjoy as a mid-afternoon refresher or as a dessert following a heavy meal of Nasi Goreng or Satay.