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Ramadhan recipe: The Dharmawangsa Jakarta’s ‘es dawet’
While most people usually have es cendol or es teler for iftar, the Dharmawangsa Jakarta offers a different sweet treat, es dawet, as its way to revive the dessert drink.
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'Es dawet' by junior sous chef Wahyudin from the Dharmawangsa Jakarta. (JP/Bayu Widhiatmoko)
W
hile most people usually have es cendol (silky green rice-flour jelly served in coconut milk and palm sugar) or es teler (a beverage made of shaved ice, syrup and fruits) for iftar, the Dharmawangsa Jakarta offers a different sweet treat, es dawet, as its way to revive the dessert drink.
For those interested to try this recipe, junior sous chef Wahyudin suggests you use fresh, cold coconut milk so that the ice cubes will not melt away fast. You can also opt to sprinkle dried jackfruit crackers as topping for a richer taste. (kes)
Read also: Ramadhan recipe: Fairmont Jakarta's pizza piezza
Ingredients:
- 100 g green cendol
- 50 g sliced jackfruit
- 100 ml coconut milk
- 50 ml palm sugar
- Ice cubes – as desired
Method:
- Put green cendol into a glass.
- Add sliced jackfruit and ice cubes as desired.
- Pour coconut milk and palm sugar.
