Go Back
Dawet | The Kitchen Gent

Dawet

A cooling coconut milk drink with pandan jellies and palm syrup that will refresh you on the hottest of days.
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Indonesian
Servings 6 people

Equipment

  • colander

Ingredients
  

For the palm sugar syrup

  • 100 g palm sugar
  • 1/4 c water

For the pandan jellies

  • 55 g mung bean flour (or rice flour if you need to substitute)
  • 45 g cornstarch
  • 30 g white sugar
  • 1/4 tsp salt
  • 1/2 tsp green pandan extract
  • 1 1/2 cup water

For assembly

  • ice
  • coconut milk
  • red bean paste

Instructions
 

  • In a heavy-bottomed saucepan, melt the palm sugar with the water over medium heat and reduce to a syrup consistency (about 10 minutes). If it thickens too much, add more water. Too thin, reduce a little longer. Set aside and allow to cool.
  • In another saucepan over high heat, add all of the ingredients for the pandan jellies and stir immediately to dissolve. As the mixture thickens, turn the heat to low and continue to cook until it becomes translucent (about 15 minutes). Stir regularly to keep from burning.
  • When the jelly mixture is ready, use a colander with large holes to shape the jellies. Prepare an ice bath in a large bowl and push the jelly mixture through the holes of the colander, letting them drop to the ice bath to solidify. Let them rest for 15 minutes to firm up before using.
  • When ready to assemble, fill a glass with ice and coconut milk. Spoon over jellies and stir in some palm sugar syrup. Add any toppings if you desire. Enjoy your refreshment!

Notes

  • This recipe takes inspiration from here and here.
Keyword coconut milk, dessert, indonesia, pandan, southeast asia