The Jakarta Post
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
900 ml water
150 gr mung bean flour (hunkwe)
50 gr powdered milk
100 gr sugar
Pandan water - as desired
50 gr pacar cina
50 gr jackfruit
500 ml coconut milk
200 ml simple syrup
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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