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es, it is the rainy season. Yes, this is probably not the best time to write about cold things. However, fans of local delicacies will not want to miss these beverages or treats that will cool things down — and satisfy your sweet tooth — in any season.

Not all the beverages listed below are indigenous to Jakarta, but most of those who grew up in the capital know that they are part of life in the city.

‘Es podeng’, or coconut ice cream

Around for decades, es podeng is an all-time favorite of local residents. The name comes from the language of Madura, East Java, and means “going around”, as its sellers usually can be found pushing carts through the city’s back streets and housing complexes.

In Jakarta, es podeng is said to have arrived in the 1970s. Some say it was introduced by a street vendor from Surakarta, Central Java, who first sold the treat in Kebayoran Baru, South Jakarta.

The drink is made from bread, pacar cina (sago pearls), avocado, chocolate chips, among other ingredients, and, depending on your preferences, with ice shavings on the top.

Add condensed milk or syrup, and it’s ready to be served.

‘Es lilin’, the local popsicle

Basically ice cream on a stick, es lilin comes in various colors and flavors. The popsicle looks like a candle, and that is probably why people call the treat lilin, the Indonesian word for candle.

Originally, es lilin was available in just one flavor, green bean. However, today there are many flavors to try, such as mango, strawberry, vanilla and even, for the brave, durian.

‘Es goreng’, fried ice cream

The fist question one might ask is how is it possible to fry ice cream.

The answer is easy: The ice cream is not really fried. Often sold as a snack outside elementary schools, ice cream is dipped into liquid chocolate that is instantly frozen. The solidified chocolate coat looks as if it has been fried. Sort of.

However, there is a fried ice cream that is actually fried.

Usually served in restaurants, the dessert is made from bread and ice cream. The ice cream is placed inside the bread, wrapped in aluminum foil and put into the freezer.

Once it is frozen, the bread is fried in oil for around 30 seconds. The ice cream inside the bread will stay cold. The bread’s thickness makes it impossible for the ice cream to melt.

Voila. Your “fried ice cream” is ready.

‘Es mambo’, or fruit-juice popsicles

This one is easy to make, and cheap. Just add your favorite fruit juice to a plastic bag, seal with a rubber band and freeze. Place in your freezer, wait until rozen, and your mambo ice will be ready.

Es mambo is a good way to beat the heat in the dry season. But bear in mind that vendors who sell the treat frequently use tap water, artificial coloring and artificial sweetener.

‘Es tebu’, for your sweet tooth

Es Tebu is iced sugar cane juice. It can be made from pure cane that is directly juiced, or with the cane toasted before you juice it by adding water.

Vendors can be found on sidewalks across the city, targeting thirsty passersby. — JP