Es Selendang Mayang + Kemang Festival 2012
Hot Jakarta!
The city is getting busy and at the same time, the weather is very hot for the last couple of days.
This month is very special, not only for our city, Jakarta, but also for our family. We celebrated His Blessing; my husband's birthday, our 14th wedding anniversary, and our daughter graduation from Elementary School with very good results. She studied very hard, and now she is so happy (so do I); she got a smart phone (we won't mention the brand) that we promised she could get if her National Exam average score is above 9. Yup, she got it.
Unfortunately, we had a bad news that my son's turtle died yesterday morning. He was very-very sad, tears on his eyes while we buried it at our front yard.
Now, the children are in school holiday and I'm so ready to have relaxing days...hopefully.
As I promised in my last posting, to share some pictures from the Palang Pintu Festival 2012... yeah, finally I managed to re-size some of them. It's a bit late probably, nevertheless I hope you can enjoy them all.
The Traditional Comedy Performance
Ondel-ondel, the giant Betawi puppets, always come in a couple.
(R) Arumanis a.k.a Rambut Nenek (~Grandma's Hair), very sweet candy (similar to cotton candy) that has a dry soft hairy texture (like grandma's hair) and served in between 2 crispy thin biscuits.
The Traditional Betawi Orchestra (with electric guitars & keyboard)
The Festival was taken place in Kemang, a preserved Betawi area as well as favorite expats area.
It's a cultural event, all about Betawi ... their culture, their art performance, their colorful clothes, their 'modern version', and of course, their delicious food.
As I wrote on my previous posting, we visited this festival just for a couple of hours, but we enjoyed a lot of performance and tried lots of food.
The famous Kerak Telor (Egg Crust) still dominates in the Cuisine Betawi World. Lots of sellers in the festival area, entertained the visitors by demonstrating the making of Kerak Telor that also produce an appetizing aroma around the area. A polite calling for the hungry visitors. ha..ha..
The Making of Kerak Telor.
The Aromatic Beer Pletok, now is sold in bottles. Fresh. Ready to drink.
Check this recipe, if you're interested to make by yourself.
Es Selendang Mayang, one of the authentic Betawi Cold Beverages.
The modern part in the festival; colorful fake 'Crocs' and colorful cold beverages.
Miniature Bajaj, the famous durable three wheeler public vehicles in Jakarta.
The Souvenirs of Benyamin Sueb, the Betawi indigenous legendary actor.
This time, as I still continue my rediscovering Betawi authentic street food, I'll share the recipe that is perfect to serve during hot weather like now. It's called Es Selendang Mayang. Es means Ice, and Selendang means scarf or shawl. I couldn't find any explanation about that name, but I would think that the name came from the shape of the 'sago chewy cake' that is found inside this cold beverage.
I tried this cold beverage for the first time during Palang Pintu Festival; it's really refreshing. Then I browsed the story and recipe of this beverage. I found out that the authentic Selendang Mayang is made of sago flour that is combined with rice flour to make the 'Selendang/Shawl', then it is mixed with coconut milk sauce and palm sugar syrup.
Some Es Selendang Mayang recipes have modified by using 'Hunkwe'/Mung Bean Flour instead of Sago Flour. I chose the authentic one from Femina Magazine that used sago flour as the main 'Selendang' ingredient.
One thing that is very interesting while preparing this beverage is that I had to paint the top of sago cake with red color from a coloring food. It's a new experience for me, a new method to coloring a food... by painting it!
I'm very happy with the result, and for sure I'll make it again, next month after return from vacation.
Es Selendang Mayang
source : Femina Indonesia Magazine
Bahan / Ingredients:
Selendang Mayang:
750 ml air / 750 ml water
100 gr tepung sagu aren / 100 gr sago flour
25 gr tepung beras / 25 gr rice flour
2 lembar daun pandan, simpulkan / 2 pandan leaves, knotted
1/2 sdt garam / 1/2 tsp salt
125 gr gula pasir / 125 gr sugar
1/2 sdt pewarna makanan warna merah muda / 1/2 tsp food coloring (red or pink)
Kuah santan, didihkan sambil aduk-aduk : / Coconut Milk Sauce, stirring, bring to boil :
750 ml santan dari 1 butir kelapa parut / 750 ml coconut milk from 1 grated coconut
1/2 sdt garam / 1/2 tsp salt
1/2 sdt gula pasir / 1/2 tsp sugar
3 lembar daun pandan, sobek-sobek / 3 pandan leaves, ripped
Air gula, didihkan hingga kental : / Palm Sugar Syrup, simmer until thick :
300 gr gula merah, sisir halus / 300 gr palm sugar, finely sliced
1/4 sdt garam / 1/4 tsp salt
300 ml air / 300 ml water
Pelengkap: / Complement :
Es batu / Ice cubes
CARA MEMBUAT:
1. Selendang Mayang: Campur 250 ml air bersama tepung sagu aren, dan tepung beras. Sisihkan.
2. Didihkan sisa air, daun pandan, garam, dan gula pasir hingga larut. Angkat, saring.
3. Jerang kembali campuran air dan daun pandan di atas api kecil, masukkan campuran tepung sagu aren, aduk cepat hingga tercampur rata, didihkan. Angkat.
4. Tuang ke dalam loyang ukuran 22,5 x 29,5 x 3 cm, ratakan. Perciki dengan pewarna merah, ratakan dengan kuas hingga seluruh permukaannya berwarna merah. Biarkan dingin dan agak mengeras.
5. Penyajian: Sendoki tipis-tipis selendang mayang, taruh dalam gelas saji, sirami santan dan air gula. Tambahkan es batu, sajikan dingin.
Untuk 6 porsi
Kalori per porsi: 359 kal
HOW TO MAKE:
1. Selendang Mayang: Mix 250 ml of water with sago palm flour, and rice flour. Set aside.
2. Boil the remaining water, pandan leaf, salt, and sugar until dissolved. Remove and strain.
3. Heat again a mixture of water and pandan leaves over low heat, put the sago palm flour mixture, stirring quickly until well blended, bring to a boil. Lift.
4. Pour into the pan size 22.5 x 29.5 x 3 cm, smooth. Drizzle with the red dye, smooth with a brush until the entire surface is colored red. Let it cool down and harden slightly.
5. Presentation: Spoon thinly the Selendang Mayang 'dough', put in serving glasses, pour coconut milk and sugar water. Add ice cubes and serve cold.
Serves 6
Calories per serving: 359 cal
Enjoy your day, whatever the weather!
The city is getting busy and at the same time, the weather is very hot for the last couple of days.
This month is very special, not only for our city, Jakarta, but also for our family. We celebrated His Blessing; my husband's birthday, our 14th wedding anniversary, and our daughter graduation from Elementary School with very good results. She studied very hard, and now she is so happy (so do I); she got a smart phone (we won't mention the brand) that we promised she could get if her National Exam average score is above 9. Yup, she got it.
Unfortunately, we had a bad news that my son's turtle died yesterday morning. He was very-very sad, tears on his eyes while we buried it at our front yard.
Now, the children are in school holiday and I'm so ready to have relaxing days...hopefully.
As I promised in my last posting, to share some pictures from the Palang Pintu Festival 2012... yeah, finally I managed to re-size some of them. It's a bit late probably, nevertheless I hope you can enjoy them all.
The Traditional Comedy Performance
Ondel-ondel, the giant Betawi puppets, always come in a couple.
(R) Arumanis a.k.a Rambut Nenek (~Grandma's Hair), very sweet candy (similar to cotton candy) that has a dry soft hairy texture (like grandma's hair) and served in between 2 crispy thin biscuits.
The Traditional Betawi Orchestra (with electric guitars & keyboard)
The Festival was taken place in Kemang, a preserved Betawi area as well as favorite expats area.
It's a cultural event, all about Betawi ... their culture, their art performance, their colorful clothes, their 'modern version', and of course, their delicious food.
As I wrote on my previous posting, we visited this festival just for a couple of hours, but we enjoyed a lot of performance and tried lots of food.
The famous Kerak Telor (Egg Crust) still dominates in the Cuisine Betawi World. Lots of sellers in the festival area, entertained the visitors by demonstrating the making of Kerak Telor that also produce an appetizing aroma around the area. A polite calling for the hungry visitors. ha..ha..
The Making of Kerak Telor.
The Aromatic Beer Pletok, now is sold in bottles. Fresh. Ready to drink.
Check this recipe, if you're interested to make by yourself.
Es Selendang Mayang, one of the authentic Betawi Cold Beverages.
The modern part in the festival; colorful fake 'Crocs' and colorful cold beverages.
Miniature Bajaj, the famous durable three wheeler public vehicles in Jakarta.
The Souvenirs of Benyamin Sueb, the Betawi indigenous legendary actor.
This time, as I still continue my rediscovering Betawi authentic street food, I'll share the recipe that is perfect to serve during hot weather like now. It's called Es Selendang Mayang. Es means Ice, and Selendang means scarf or shawl. I couldn't find any explanation about that name, but I would think that the name came from the shape of the 'sago chewy cake' that is found inside this cold beverage.
I tried this cold beverage for the first time during Palang Pintu Festival; it's really refreshing. Then I browsed the story and recipe of this beverage. I found out that the authentic Selendang Mayang is made of sago flour that is combined with rice flour to make the 'Selendang/Shawl', then it is mixed with coconut milk sauce and palm sugar syrup.
Some Es Selendang Mayang recipes have modified by using 'Hunkwe'/Mung Bean Flour instead of Sago Flour. I chose the authentic one from Femina Magazine that used sago flour as the main 'Selendang' ingredient.
One thing that is very interesting while preparing this beverage is that I had to paint the top of sago cake with red color from a coloring food. It's a new experience for me, a new method to coloring a food... by painting it!
I'm very happy with the result, and for sure I'll make it again, next month after return from vacation.
Es Selendang Mayang
source : Femina Indonesia Magazine
Bahan / Ingredients:
Selendang Mayang:
750 ml air / 750 ml water
100 gr tepung sagu aren / 100 gr sago flour
25 gr tepung beras / 25 gr rice flour
2 lembar daun pandan, simpulkan / 2 pandan leaves, knotted
1/2 sdt garam / 1/2 tsp salt
125 gr gula pasir / 125 gr sugar
1/2 sdt pewarna makanan warna merah muda / 1/2 tsp food coloring (red or pink)
Kuah santan, didihkan sambil aduk-aduk : / Coconut Milk Sauce, stirring, bring to boil :
750 ml santan dari 1 butir kelapa parut / 750 ml coconut milk from 1 grated coconut
1/2 sdt garam / 1/2 tsp salt
1/2 sdt gula pasir / 1/2 tsp sugar
3 lembar daun pandan, sobek-sobek / 3 pandan leaves, ripped
Air gula, didihkan hingga kental : / Palm Sugar Syrup, simmer until thick :
300 gr gula merah, sisir halus / 300 gr palm sugar, finely sliced
1/4 sdt garam / 1/4 tsp salt
300 ml air / 300 ml water
Pelengkap: / Complement :
Es batu / Ice cubes
CARA MEMBUAT:
1. Selendang Mayang: Campur 250 ml air bersama tepung sagu aren, dan tepung beras. Sisihkan.
2. Didihkan sisa air, daun pandan, garam, dan gula pasir hingga larut. Angkat, saring.
3. Jerang kembali campuran air dan daun pandan di atas api kecil, masukkan campuran tepung sagu aren, aduk cepat hingga tercampur rata, didihkan. Angkat.
4. Tuang ke dalam loyang ukuran 22,5 x 29,5 x 3 cm, ratakan. Perciki dengan pewarna merah, ratakan dengan kuas hingga seluruh permukaannya berwarna merah. Biarkan dingin dan agak mengeras.
5. Penyajian: Sendoki tipis-tipis selendang mayang, taruh dalam gelas saji, sirami santan dan air gula. Tambahkan es batu, sajikan dingin.
Untuk 6 porsi
Kalori per porsi: 359 kal
HOW TO MAKE:
1. Selendang Mayang: Mix 250 ml of water with sago palm flour, and rice flour. Set aside.
2. Boil the remaining water, pandan leaf, salt, and sugar until dissolved. Remove and strain.
3. Heat again a mixture of water and pandan leaves over low heat, put the sago palm flour mixture, stirring quickly until well blended, bring to a boil. Lift.
4. Pour into the pan size 22.5 x 29.5 x 3 cm, smooth. Drizzle with the red dye, smooth with a brush until the entire surface is colored red. Let it cool down and harden slightly.
5. Presentation: Spoon thinly the Selendang Mayang 'dough', put in serving glasses, pour coconut milk and sugar water. Add ice cubes and serve cold.
Serves 6
Calories per serving: 359 cal
Enjoy your day, whatever the weather!
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