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Ramadhan recipe: Hotel Santika Premiere Slipi Jakarta's iced 'selendang mayang'

Asmara Wreksono
Asmara Wreksono

The Jakarta Post

Jakarta | Sat, June 3, 2017 | 03:18 pm

Historically originating in Betawi kitchens, iced selendang mayang was once a popular dish in Jakarta. However, it is in a near state of extinction, as vendors of the traditional dessert have now become very scarce in the city.

Selendang mayang features slices of mung bean flour-based cakes served with coconut milk and sweet condiments. The colorful cakes are said to be the inspiration for the name selendang mayang because traditional Betawi selendang (scarves) are known to be colorful.

Hotel Santika Premiere Slipi Jakarta is offering the coveted iced selendang mayang for the hotel's iftar menu this year, specially prepared by assistant executive chef Singgih.

Es Selendang Mayang

Ingredients

900 ml water

150 gr mung bean flour (hunkwe)

50 gr powdered milk

100 gr sugar

Pandan water - as desired

Topping

50 gr pacar cina

50 gr jackfruit

500 ml coconut milk

200 ml simple syrup

Method

Boil 500 ml water and sugar.

In a separate bowl, mix mung bean flour, powdered milk and 400 ml water.

Add flour mixture to the boiling water, stir until it is thick and glossy.

Put mixture in a mold and cool in a chiller until it sets.

Serve slices of the Selendang Mayang with the toppings. (asw)

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