Es Dawet Selasih
Other than seeing and learning the local products and people, most of the traditional markets are the right place where we are introduced to the 'real' local culinary.
"Travel is the only thing you buy, that makes you richer".Pasar Gede (means: Big Market), the oldest and biggest traditional market in Solo is one of the place with many hidden gems. From fresh products, traditional cooking wares, to the many delicious authentic traditional food.
Pasar Gede was the second market after Pasar Legi that we visited just after we arrived in Solo that afternoon. Looking the row of the Es Dawet sellers inside Pasar Gede, I could control myself not to try these tempting traditional cold beverages.
Serving in a small bowl, with many different components in it.
Cendol (the the green worm-like jelly), Tape Ketan (fermented glutinous rice), Biji Selasih (basil seed), and Bubur Sumsum (Rice Flour Porridge) were mixed inside the bowl and poured with thin coconut milk sauce and simple syrup. The aromatic flavor of pandan leaves and some ice cubes made it simply perfect. Really refreshing.
Last week, when the weather liked to change in short notice between rainy and hot sunny day, I remembered this kind of cooling drink. As some of the ingredients are ready in the supermarket shelves, there was no reason to be doubtful about preparing this beverage.
I just needed to prepare the Rice Flour Porridge, soak the Basil Seeds, and prepare the Coconut Milk Sauce and the Syrup, and mixed with other ingredients.
All were combined nicely inside our enamel cups. Exotic delicious flavor came from each ingredients, while the aroma of the pandan leaves that was used while preparing the porridge, coconut milk sauce and syrup, wrapped them all. Exotic refreshing beverage.
I was thinking, this is a good choice of cold beverage while entertaining family and friends at home. Easy to prepare, delicious and very refreshing.
Es Dawet Selasih
adapted and modified from : Primarasa Es Segar Ceria.
Bahan / Ingredients
750 gr cendol hijau, siap pakai / 750 gr ready to use 'green cendol'
3 sdm biji selasih kering / 3 tbsp dry basil seed
1000 ml santan matang dari 1 butir kelapa / 1000 ml cooked coconut milk from 1 coconut
1 sdt garam / 1 tsp salt
300 gr tape ketan hijau / 300 gr green fermented glutinous rice
es batu / ice cubes
Bubur Sumsum / Rice Flour Porridge
50 gr tepung beras / 50 gr rice flour
500 ml santan, dari 1 butir kelapa / 500 ml coconut milk from 1 coconut
1/2 sdt garam / 1/2 tsp salt
2 lembar daun pandan, simpulkan / 2 pandan leaves, knotted
Sirup Gula / Sugar Syrup
300 gr gula pasir / 300 gr sugar
300 ml air / 300 ml water
3 lembar daun pandan, dipotong-potong / 3 pandan leaves, rough cut
Cara Membuat :
1. Tiriskan cendol dari airnya, sisihkan. Rendam biji selasih dengan air hangat hingga mengembang, tiriskan. Campurkan santan matang dengan garam, aduk rata.
2. Bubur sumsum; Larutkan tepung beras dengan 100 ml santan, aduk hingga rata dan licin. Masukkan sisa santan, garam dan daun pandan dalam panci. Jerang di atas api sedang hingga panas (tidak perlu mendidih). Tuangi larutan tepung beras, masak sambil diaduk hingga kental dan mendidih (meletup-letup). Angkat dari atas api, buang daun pandan.
3. Sirup gula : Rebus gula, air, dan daun pandan di atas api sedang sambil diaduk hingga gula larut. Kecilkan api, masak hingga menjadi sirup yang kental. Angkat dari atas api, buang daun pandan.
4. Penyajian : Ambil satu buah mangkuk saji. Taruh bubur sumsum dalam mangkuk. Tambahkan cendol, biji selasih, dan tapai ketan hijau. Tambahkan sirup gula, santan dan es batu/es serut.
1. Drain cendol from the water and set aside. Soak the basil seeds with warm water until fluffy and transparent, drain. Combine the cooked coconut milk with salt, mix well.
2. Rice Flour Porridge ; Dissolve the rice flour with 100 ml of coconut milk, stir until blended and smooth. Add the remaining coconut milk, salt and pandan leaves in a saucepan. Cook over medium heat until hot (do not need to boil). Pour the mixed rice flour, cook while stirring until thick and boiling (bubbling). Remove from the heat, take out the pandan leaves.
3. Sugar Syrup: Boil sugar, water and pandan leaves over moderate heat, stir until sugar is dissolved. Reduce heat, and cook until the syrup become thick. Remove from the heat, discard the pandan leaves.
4. Serving : Take one serving bowl. Place the porridge on the bowl. Add cendol, basil seeds, and fermented glutinous rice. Add the sugar syrup, coconut milk and ice cubes / crushed ice.