Es Goyobod, traditional cold beverage from Garut.
Just 2 x 24 hours in Bandung, we had a short vacation last week.
It was a nice short break in between our busy days when our children were on their end of term break.
This is the city that always gives me inspirations and injects me motivation to do lots of new things, including for blogging.
Bandung, the capital city of West Java, the city that not only rich in culture, but also has never ending innovations. Just for a couple of months, you would see many new things can be found.
Located 768m above sea level, cool fresh air is still enjoyable (thought many say it's hot already). Here, last week we enjoyed the city by walking around, stop here and there, eating here and there, took lots of pictures until I have no idea how to deal with it and share in this blog. I'm on the 'pictures overload' plus 'assistant-less' situation.
For this time, I decided to share some of pictures from my instagram album. huhuuu....
We stayed in one hotel by the end of popular Jl. Merdeka. Just a walking distance from the famous Bragaweg (Braga Street in Dutch) area where the Dutch 'art deco' heritage buildings line the streets, and oldies bakeries and restaurants are located.
Don't forget this city also is known as Parijs van Java, here in Jl. Braga we can feel that atmosphere.
Other than having beautiful day walking back and forth down Jl. Braga, enjoying delicious authentic Sundanese Food, ... our plan to hike from Dago Pakar to Maribaya, Lembang was unsuccessful because of the unfriendly weather. Nevertheless our children were introduced to the 'Gua Belanda' (Dutch Cave) and 'Gua Jepang' (Japanese Cave) that are located in Taman Hutan Raya Juanda (Juanda Forest Park).
So, at least there will be a reason to come back to Bandung next time.
For the next couple of postings, I'll post some story about Bandung including pictures and delicious Sundanese recipes. For now, let's cool down with the Es Goyobod.
Probably for some of you, the name of the beverage is very uncommon and sounds so strange. Let me introduce this local beverage that is popular in Garut, a resident in West Java, less than two hours away from Bandung.
During my high-school and college time in Bandung, back in 1988-1996, I never heard this beverage. Luckily, some of restaurants started to put it on their menu list, and the recipe of Es Goyobod is easy to find in some recipe books.
Actually, Es Goyobod is a simple sweet beverage that is served by mixing the 'dice palm sugar jelly', young coconut meat, thin sliced avocado, ice cubes, together with sweet coconut milk and palm sugar syrup, with bonus pandan flavor from fresh pandan leaves.
The palm sugar jelly, made from mung bean flour that cooked together with some water and palm sugar.
I'm so glad with the result... simply delicious.
I felt that the whole universe supporting me to prepare this beverage. I got the fresh ingredients easily and prepared, styled and photographed it in between my busy routine activities.
Unbelievable, those ingredients combined nicely in the glass. Really-really delicious and refreshing.
Es Goyobod
sumber : Primarasa Femina, Es Segar Ceria.
Bahan / Ingredients :
60 gr tepung hunkwe / 60 gr mung bean flour
750 ml air / 750 ml water
125 gr gula merah, sisir / 125 gr palm sugar, finely sliced
1 sdt garam / 1 tsp salt
Kuah Santan / Coconut Milk Sauce
1000 ml santan dari 1 butir kelapa / 1000 ml coconut milk from 1 coconut
300 gr gula merah, sisir / 300 gr palm sugar, finely sliced
100 gr gula pasir / 100 gr sugar
1/2 sdt garam / 1/2 tsp salt
2 lembar daun pandan, ikat/potong-potong / 2 pandan leaves, knotted/chopped
Isi / Filling
1 buah kelapa muda, belah dua, keruk daging buahnya / 1 young coconut, remove the coconut meat/flesh
2-3 buah avokad, belah dua, buang bijinya , keruk daging buahnya / 2-3 avocado, cut in halved, remove the flesh
es serut/es batu / shaved ice/ ice cubes
Cara Membuat :
1. Goyobod : Siapkan loyang/pinggan berukuran 17x24x3 cm*. Basahi bagian dalamnya dengan air matang, sisihkan. Larutkan tepung hunkwe dengan sedikit air. Jerang sisa air, gula merah, dan garam hingga mendidih di atas api sedang. Angkat dari atas api, saring. Tuang kembali ke dalam panci.
2. Masukkan larutan tepung hunkwe ke dalam panci berisi air gula, masak di atas api sedang sambil terus diaduk hingga mendidih (meletup-letup). Angkat dari atas api.
3. Tuang adonan hunkwe ke dalam loyang/mangkuk tahan panas. Biarkan hingga dingin. Keluarkan dari loyang/mangkuk. Potong-potong bentuk dadu ukuran 1 cm.
4. Kuah Santan; Rebus santan, gula merah, garam dan daun pandan sambil ditimba-timba hingga mendidih. Angkat dari api, saring.
5. Siapkan makuk/gelas saji. Tarus 2-3 sdm goyobod dalam mangkuk/gelas. Tambahkan kelapa muda dan avokad. Tuangi kuah santan. Tambahkan es serut/es batu. Sajikan.
Method :
1. Goyobod: Prepare baking pan/heat resistant dish; size 17x24x3 cm*. Dampen the inside with water, set aside. Dissolve mung bean flour with a little water. Heat the rest of the water, palm sugar, and salt until boiling on the medium heat. Remove and strain. Pour back into the pan.
2. Add the mung bean flour mix into a pan containing sugar water, cook over medium heat while continue to stirred until boiling (erupted). Remove from the heat.
3. Pour the mung bean flour batter into the baking pan /heat resistant dish. Let it cool. Remove the from pan / bowl. Cut into dice shape size of 1 cm.
4. Coconut Sauce; heat coconut milk, palm sugar, salt and pandan leaves while continue steering until boiling. Remove from the heat and strain.
5. Prepare the serving bowls or glasses. Put 2-3 tablespoons goyobod / jelly in each bowl / glasses. Add coconut meat and avocado. Pour the coconut milk sauce. Add ice cubes. Serve.
It was a nice short break in between our busy days when our children were on their end of term break.
This is the city that always gives me inspirations and injects me motivation to do lots of new things, including for blogging.
Bandung, the capital city of West Java, the city that not only rich in culture, but also has never ending innovations. Just for a couple of months, you would see many new things can be found.
Located 768m above sea level, cool fresh air is still enjoyable (thought many say it's hot already). Here, last week we enjoyed the city by walking around, stop here and there, eating here and there, took lots of pictures until I have no idea how to deal with it and share in this blog. I'm on the 'pictures overload' plus 'assistant-less' situation.
For this time, I decided to share some of pictures from my instagram album. huhuuu....
We stayed in one hotel by the end of popular Jl. Merdeka. Just a walking distance from the famous Bragaweg (Braga Street in Dutch) area where the Dutch 'art deco' heritage buildings line the streets, and oldies bakeries and restaurants are located.
Don't forget this city also is known as Parijs van Java, here in Jl. Braga we can feel that atmosphere.
Other than having beautiful day walking back and forth down Jl. Braga, enjoying delicious authentic Sundanese Food, ... our plan to hike from Dago Pakar to Maribaya, Lembang was unsuccessful because of the unfriendly weather. Nevertheless our children were introduced to the 'Gua Belanda' (Dutch Cave) and 'Gua Jepang' (Japanese Cave) that are located in Taman Hutan Raya Juanda (Juanda Forest Park).
So, at least there will be a reason to come back to Bandung next time.
For the next couple of postings, I'll post some story about Bandung including pictures and delicious Sundanese recipes. For now, let's cool down with the Es Goyobod.
Probably for some of you, the name of the beverage is very uncommon and sounds so strange. Let me introduce this local beverage that is popular in Garut, a resident in West Java, less than two hours away from Bandung.
During my high-school and college time in Bandung, back in 1988-1996, I never heard this beverage. Luckily, some of restaurants started to put it on their menu list, and the recipe of Es Goyobod is easy to find in some recipe books.
Actually, Es Goyobod is a simple sweet beverage that is served by mixing the 'dice palm sugar jelly', young coconut meat, thin sliced avocado, ice cubes, together with sweet coconut milk and palm sugar syrup, with bonus pandan flavor from fresh pandan leaves.
The palm sugar jelly, made from mung bean flour that cooked together with some water and palm sugar.
I'm so glad with the result... simply delicious.
I felt that the whole universe supporting me to prepare this beverage. I got the fresh ingredients easily and prepared, styled and photographed it in between my busy routine activities.
Unbelievable, those ingredients combined nicely in the glass. Really-really delicious and refreshing.
Es Goyobod
sumber : Primarasa Femina, Es Segar Ceria.
Bahan / Ingredients :
60 gr tepung hunkwe / 60 gr mung bean flour
750 ml air / 750 ml water
125 gr gula merah, sisir / 125 gr palm sugar, finely sliced
1 sdt garam / 1 tsp salt
Kuah Santan / Coconut Milk Sauce
1000 ml santan dari 1 butir kelapa / 1000 ml coconut milk from 1 coconut
300 gr gula merah, sisir / 300 gr palm sugar, finely sliced
100 gr gula pasir / 100 gr sugar
1/2 sdt garam / 1/2 tsp salt
2 lembar daun pandan, ikat/potong-potong / 2 pandan leaves, knotted/chopped
Isi / Filling
1 buah kelapa muda, belah dua, keruk daging buahnya / 1 young coconut, remove the coconut meat/flesh
2-3 buah avokad, belah dua, buang bijinya , keruk daging buahnya / 2-3 avocado, cut in halved, remove the flesh
es serut/es batu / shaved ice/ ice cubes
Cara Membuat :
1. Goyobod : Siapkan loyang/pinggan berukuran 17x24x3 cm*. Basahi bagian dalamnya dengan air matang, sisihkan. Larutkan tepung hunkwe dengan sedikit air. Jerang sisa air, gula merah, dan garam hingga mendidih di atas api sedang. Angkat dari atas api, saring. Tuang kembali ke dalam panci.
2. Masukkan larutan tepung hunkwe ke dalam panci berisi air gula, masak di atas api sedang sambil terus diaduk hingga mendidih (meletup-letup). Angkat dari atas api.
3. Tuang adonan hunkwe ke dalam loyang/mangkuk tahan panas. Biarkan hingga dingin. Keluarkan dari loyang/mangkuk. Potong-potong bentuk dadu ukuran 1 cm.
4. Kuah Santan; Rebus santan, gula merah, garam dan daun pandan sambil ditimba-timba hingga mendidih. Angkat dari api, saring.
5. Siapkan makuk/gelas saji. Tarus 2-3 sdm goyobod dalam mangkuk/gelas. Tambahkan kelapa muda dan avokad. Tuangi kuah santan. Tambahkan es serut/es batu. Sajikan.
Method :
1. Goyobod: Prepare baking pan/heat resistant dish; size 17x24x3 cm*. Dampen the inside with water, set aside. Dissolve mung bean flour with a little water. Heat the rest of the water, palm sugar, and salt until boiling on the medium heat. Remove and strain. Pour back into the pan.
2. Add the mung bean flour mix into a pan containing sugar water, cook over medium heat while continue to stirred until boiling (erupted). Remove from the heat.
3. Pour the mung bean flour batter into the baking pan /heat resistant dish. Let it cool. Remove the from pan / bowl. Cut into dice shape size of 1 cm.
4. Coconut Sauce; heat coconut milk, palm sugar, salt and pandan leaves while continue steering until boiling. Remove from the heat and strain.
5. Prepare the serving bowls or glasses. Put 2-3 tablespoons goyobod / jelly in each bowl / glasses. Add coconut meat and avocado. Pour the coconut milk sauce. Add ice cubes. Serve.
*I used 20cm square pan.
... good night universe!
Comments
Asyik banget liburannya ya mbak. Great pictures...
-Tina
@Ratna, kalo bikin banyakin alpukatnya deh. Ini resep aslinya pake 1 alpukat... Di rumahku sampe semua alpukat yg ta beli abis untuk es goyobod :)
@Ratna, ini props seadanya di rumah :) semua diberdayakan.
@Tina, thanks for stopping by. Yes...u should try this traditional beverage.