A unique and refreshing iced dessert from Garut! It's a drink made from coconut milk hunkwe (mung bean starch jelly) that's soft like pudding, served in a cold palm sugar syrup. Its wobbly, jiggly texture is exactly why it's called goyobod.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Hunkwe (mung bean starch jelly): 100g mung bean starch flour
- 400 ml coconut milk
- 1/4 tsp salt
- 1 leaf pandan leaf
- Green pandan food coloring
- Syrup: 150g grated palm sugar
- 200 ml water
- 1 leaf pandan leaf
- 100 ml thin coconut milk
- Ice cubes to taste
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👩🍳 Instructions
- 1 Hunkwe: mix the mung bean starch flour with coconut milk, salt, and pandan leaf
- 2 Divide the mixture into two — color one portion green, leave the other white
- 3 Cook each portion over low heat, stirring constantly, until thickened
- 4 Pour into separate pans and let cool until set
- 5 Once set, cut into cubes or scoop out with a spoon
- 6 Syrup: simmer the palm sugar with water and pandan leaf, then strain
- 7 Let the palm sugar syrup cool
- 8 Arrange the green and white hunkwe pieces in a glass
- 9 Pour the palm sugar syrup over
- 10 Add the thin coconut milk and ice cubes
- 11 Serve cold
💡 Tips
• The hunkwe mixture must be stirred constantly and without stopping so it doesn't clump
• It's the wobbly, jiggly pieces of hunkwe that make goyobod so unique
• The combination of cold palm sugar syrup and coconut milk is incredibly refreshing
📊 Nutrition Facts / serving
200
Calories (kcal)
2 g
Protein
8 g
Fat
32 g
Carbs
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