Es Cincau: Grass Jelly Ice
Refreshing iced drink featuring cubes of dark grass jelly in sweet coconut milk with shaved ice. A cooling tropical treat popular across Indonesia.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g cincau (grass jelly), cut into cubes
- 300 ml coconut milk
- 100 ml simple syrup or palm sugar syrup
- Shaved ice
- Pandan leaves for aroma
👨🍳 Instructions
- Cut grass jelly into small cubes.
- Place in glasses over shaved ice.
- Pour coconut milk over the ice.
- Drizzle with sweet syrup.
- Stir and enjoy.
- The grass jelly has a mild, herbal flavor and satisfying jelly texture.
❓Frequently Asked Questions
What is Es Cincau: Grass Jelly Ice?
Refreshing iced drink featuring cubes of dark grass jelly in sweet coconut milk with shaved ice. A cooling tropical treat popular across Indonesia.
Where does Es Cincau: Grass Jelly Ice come from?
Es Cincau: Grass Jelly Ice originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Es Cincau: Grass Jelly Ice served hot or cold?
Es Cincau: Grass Jelly Ice is typically served cold with ice. The refreshing taste makes it perfect for tropical Indonesian weather.
Is Es Cincau: Grass Jelly Ice difficult to make?
Es Cincau: Grass Jelly Ice requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Es Cincau: Grass Jelly Ice?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Es Cincau: Grass Jelly Ice?
Store leftover Es Cincau: Grass Jelly Ice in an airtight container in the refrigerator for up to 1-2 days. For best taste, consume fresh.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.