Es Cingcau Hitam (Fresh Black Grass Jelly Drink) with Coconut Milk and Palm Sugar
🧂 Ingredients
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- 1 pack (250 grams) black grass jelly (cingcau hitam)
- 400 ml thick coconut milk
- 200 grams, shaved palm sugar
- 3 tbsp granulated sugar
- 2 leaves, tied in a knot pandan leaves
- 1/4 tsp salt
- 200 ml (for the palm sugar syrup) water
- to taste ice cubes
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👩🍳 Instructions
- 1 Cut the black grass jelly into small cubes, or any size you like, and set aside in a bowl.
- 2 Make the coconut milk sauce: cook the thick coconut milk together with the pandan leaves and salt over low heat, stirring constantly so it doesn't curdle, until it comes to a boil. Remove from heat and let cool.
- 3 Make the palm sugar syrup: simmer the shaved palm sugar, granulated sugar, and water in a small pot over medium heat until the sugar is completely dissolved and slightly thickened. Strain to remove any impurities, then let cool.
- 4 Prepare serving glasses and add as much black grass jelly as you like.
- 5 Pour in the palm sugar syrup to your desired sweetness, then top with the coconut milk.
- 6 Add ice cubes to taste, then stir briefly before drinking so the palm sugar, coconut milk, and grass jelly are evenly mixed.
💡 Tips
• Use ready-made black grass jelly from the market or supermarket for convenience, or make your own by boiling and straining dried grass jelly leaves.
• Cook the coconut milk over low heat and stir constantly so it doesn't curdle or clump.
• Adjust the amount of palm sugar syrup to your desired sweetness level—add more or less as you like.
• Store the grass jelly, palm sugar syrup, and coconut milk separately in the fridge to keep them fresh longer, and mix them together only when ready to serve so everything stays fresh and doesn't spoil quickly.
📊 Nutrition Facts / serving
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