Indonesia has many traditional drinks that are legendary and have always been favorites from time to time. Apart from warm herbal drinks, there are also refreshing sweet cold drinks which are no less popular. In fact, it is now sold in many restaurants and cafes, such as ice dawet, ice grass jelly, ice oyen, and so on.
If you want to try making your own cold and super delicious old school drink, you can choose from the following eight recipes. It is also suitable for serving at family events, and can even be used as a business idea.
1. It’s Dawet
Cendol Ingredients:
Hunkwe flour – 120 grams
Rice flour – 25 grams
Pasta Pandan – 1 tbsp
Water – 700 ml
Salt – 1 tsp
Ice cubes as needed
Brown Sugar Sauce Ingredients:
Finely sliced brown sugar – 300 grams
Granulated sugar – 100 grams
Water – 500 ml
Pandan leaves – 3 pieces
Coconut Milk Sauce Ingredients:
Instant coconut milk – 500 ml
Water – 300 ml
Salt – 1 tsp
Pandan leaves – 2 pieces
How to make :
- Sugar Sauce: Mix all ingredients then cook until boiling. Remove and strain, then cool.
- Coconut Milk Sauce: Mix all the ingredients then cook, stirring constantly, until it boils. Remove and cool.
- Mix hunkwe flour, rice flour, water, pandan paste and salt. Mix well. Cook while continuing to stir until the mixture explodes and is cooked.
- Prepare boiled water in a basin then put ice cubes in it.
- Put the cooked cendol mixture into the cendol mold. Gently press the mold. Position the cendol mold above the basin so that the finished cendol will go straight into the basin. Do it until all the batter is used.
- Take the finished cendol and drain it.
- Serve: Put a few tablespoons of cendol (according to taste) into a serving glass. Pour in enough brown sugar and coconut milk sauce. Add ice cubes.
- Ready to be served.
2. Grass Grass Ice
Grass Grass Ingredients:
Grass jelly leaves – 50 pieces
Boiled water – 400 ml
Ice cubes as needed
Sugared coconut milk:
Light coconut milk – 400 ml
Granulated sugar – 150 grams
Ginger, roasted – 2 segments
Pandan leaves, tied in a knot – 1 sheet
How to make :
- Prepare the grass jelly leaves, then wash them until clean. Drain well.
- In a basin, mix grass jelly leaves with boiled water. Squeeze the leaves until the water is greenish and the leaves have turned pale.
- Strain the grass jelly water and discard the dregs. Transfer the grass jelly water into a closed container. Leave it for several hours until the grass jelly solidifies like jelly.
- In a saucepan, mix all the ingredients for making sugar coconut milk, then cook until it boils. Remove and cool.
- Prepare serving glasses. Cut the grass jelly into pieces or scoop out the grass jelly using a spoon and put it in a glass.
- Pour sugared coconut milk to taste. Give extra ice cubes.
- Ready to be served.
Tips
To solidify more quickly, store the grass jelly in the refrigerator for approximately 1-3 hours.
3. Ice Admiral Rampage
Ingredients:
Mango kweni (kuini), cut into small cubes – 1 piece
Young coconut meat, dredged – 1 piece
Basil, soak with boiled water – 1 tbsp
Sugar – 200 grams
Water – 100 ml
Coconut milk – 200 ml
Pandan leaves – 1 piece
Salt – 1/2 tsp
Ice cubes as needed
How to make :
- Sugar water: cook sugar and water until dissolved and boiling, cool.
- Coconut milk sauce: cook coconut milk, salt and pandan leaves until boiling, cool.
- How to Serve: Arrange ice cubes, coconut meat, basil and kweni in a glass. Add 2 tablespoons of sugar water and 3 tablespoons of coconut milk, serve.
Tips
Choose kweni fruit that is ripe so it tastes sweet.
4. Ice Selendang Mayang
Ingredients:
Tani sago flour – 100 grams
Hunkwe flour – 100 grams
Air – 1 liter
Sugar Sauce:
Water – 200 ml
Brown sugar – 200 grams
Pandan leaves – 1 sheet
Coconut milk sauce:
Coconut milk – 500 ml
Salt – 1 tsp
Pandan leaves – 1 sheet
Other :
Green food coloring – enough
Red food coloring – to taste
Ice cubes as needed
How to make :
- Prepare a baking sheet. Cover the surface with plastic. Set aside.
- In a container, mix the mayang shawl ingredients and stir until evenly mixed. Divide the dough into 3 parts then add one part green coloring, one part red coloring, and leave one part white.
- Cook the red mixture over low heat while continuing to stir until it explodes and the mixture looks clear. Pour into the pan. Set aside.
- Cook the white mixture over low heat while continuing to stir until it explodes and the mixture looks clear. Pour into the pan over the red mixture. Set aside.
- Cook the green mixture over low heat while continuing to stir until it explodes and the mixture looks clear. Pour into the pan over the white mixture. Set aside and let it harden.
- In a saucepan, mix all the sugar sauce ingredients. Cook until it boils and the sugar dissolves. Remove and set aside.
- In a saucepan, mix all the coconut milk ingredients. Cook until boiling while continuing to stir. Remove and set aside.
- Remove the mayang scarf from the tin and cut into squares as desired.
- Solution: Arrange the mayang shawl in a serving glass. Pour in the coconut milk and sugar sauce. Give ice cubes. Ready to be served.
5. Ice Gempol Pleret
Ingredients:
Rice flour – 75 grams
Tapioca flour – 15 grams
Granulated sugar – 1 tbsp
Salt – 1/8 tsp
Hot water – 75 ml
Food coloring – enough
Coconut milk sauce:
Coconut milk – 400 ml
Granulated sugar – 100 grams
Pandan leaves – 1 sheet
Salt – 1/8 tsp
Sweetened condensed milk – 70 ml
Ice cubes as needed
How to make :
- Mix and stir well the rice flour, tapioca flour, sugar and salt.
- Gradually pour in hot water, stir well and knead until smooth, then divide into 3 colors according to taste.
- Form a flat round, press the middle.
- Boil the mixture until it expands and is cooked. Drain well.
- Bring coconut milk, sugar, pandan leaves and salt to a boil while continuing to stir.
- Once slightly warm, add the sweetened condensed milk and bring to a boil again.
- Serve with additional ice cubes.
Tips :
- When boiling the mixture, make sure the water is completely boiling.
- Boil the mixture until cooked, so it doesn’t smell like flour.
6. It’s Doger
Ingredients:
Coconut milk – 1 liter
Granulated sugar – 150 grams
Salt – 1/2 tsp
Doger paste – 2 tbsp
Pandan leaves, knot – 2 pieces
Complementary:
Cassava tape – 100 grams
Sticky rice tape – 100 grams
Avocado – 1 piece
White bread, diced – 2 pieces
Sweetened condensed – 4 tbsp
How to make :
- Mix all the cooking ingredients over medium heat until it boils while continuing to stir so that the coconut milk doesn’t break. Check the taste if it is right, turn off the heat.
- Place in a closed container and store in the freezer for 2 hours.
- Prepare the complementary ingredients, take the doger ice from the shaved freezer using a spoon then pour it into a container.
- Add the cassava tape, sticky rice tape, avocado and white bread then pour it with the sweet consistency. Done, good luck trying.
7. It’s Hey
Ingredients:
Agar / jelly – 1 pack
Pearls – 100 grams
Avocado – 2 pcs
Young coconut – 1 piece
Sugar water / vanilla syrup – 100 ml
White sweetened condensed milk – 1 can
Boiled water – 1 liter
Ice cubes as needed
How to make :
- Cook the gelatin until it boils. Press it then cut into cubes. Set aside.
- Boil pearls until cooked. Set aside.
- Scoop out the avocado flesh using a spoon. Set aside.
- Scoop out the coconut flesh using a spoon. Set aside.
- Prepare a serving bowl or glass. Arrange gelatin, pearls, young coconut and avocado. Add sugar water and sweetened condensed milk. Lastly, add ice cubes.
- Ready to be served.
8. It’s Teler
Ingredients:
Avocado, scoop out the flesh – 1 piece
Jackfruit, shredded – 2 pieces
Young coconut, take the water and scoop out the flesh – 1 piece
Sweetened condensed milk – 4 tbsp
Ice cubes, crushed – to taste
How to make :
- In a serving glass, put enough ice cubes.
- Add avocado flesh, young coconut and jackfruit.
- Drizzle with sweetened condensed milk.
- Ready to be served.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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