Ingredients

  • Serves 3-4 people
    • 200 g Rice Flour

    • 150 ml Water

    • 2 tsp Salt (½ tsp + ½ tsp + 1 tsp)

    • 5 tbsp Sugar (1 tbsp + 1 tbsp + 3 tbsp)

    • 5 drops Red Dye

    • 5 drops Green Dye

    • 150 ml Coconut Milk

    • 1 piece Pandan Leaf

Es Gempol Pleret
Recipe Courtesy of
Asian Food Network

Es Gempol Pleret

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A creamy yet refreshing dessert, Es Gempol Pleret is becoming a rare delicacy to find. The recipe itself is said to originate from different areas in Indonesia, such as Solo, Jepara, Jakarta, Bandung, and Semarang. Often consumed during the month of Ramadan, this sweet treat which consists of colorful rice cakes submerged in a pool of rich coconut soup, is filling and ideal for iftar.
  • Medium
  • 20 min
  • 30 min
  • 10 min
  • 2 steps
  • 8 Ingredients
  • Medium
  • 2 steps
  • 8 Ingredients
  • 20 min
  • 30 min
  • 10 min

Instructions

  1. Steam rice flour

    With a steamer, steam the rice flour for about 30 minutes and remove from heat. Separate into 3 portions and set aside.

    Steam rice flour


  2. Make Gempol Pleret and Coconut Milk Sauce

    • To make the pleret, fill up half the saucepan with water, add salt and sugar. Cook over medium heat and bring it to a boil.

    • Take 1 portion of steamed rice flour and gradually add hot water while continuously stirring. Once it forms into a dough, add red coloring and work it into the dough.

    • Take another portion and do the same, except use green coloring this time.

    • Once you have the red and green dough ready, take a small portion of dough and roll it out really thinly, then roll it back in like a tube.

    • Repeat for both red and green doughs.

    • Steam the pleret for about 20 minutes over medium heat and set aside.

    • To make the gempol, fill up half the saucepan with water, add salt and sugar. Cook over medium heat and bring it to a boil.

    • Take the last portion of steamed rice flour and gradually add hot water while continuously stirring.

    • Take about 1 cm portion of dough and roll it into a ball. Repeat for all.

    • Steam the gempol for about 20 minutes over medium heat and set aside.

    • In a saucepan, add coconut milk, salt, sugar, pandan leaves and bring it to a boil.

    • Let it cool to room temperature.

    Make Gempol Pleret and Coconut Milk Sauce


Plate and Serve!

In a serving glass, add ice cubes, gempol, pleret and top with coconut milk syrup.

Plate and Serve!
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    Ingredients
    • Serves 3-4 people
      • 200 g Rice Flour

      • 150 ml Water

      • 2 tsp Salt (½ tsp + ½ tsp + 1 tsp)

      • 5 tbsp Sugar (1 tbsp + 1 tbsp + 3 tbsp)

      • 5 drops Red Dye

      • 5 drops Green Dye

      • 150 ml Coconut Milk

      • 1 piece Pandan Leaf

    Nutrition
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