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Ingredients
- Serves 2-4 people
200 g mung bean starch
20 g sugar palm fruit (kolang kaling)
20 g jackfruit
20 g young coconut
10 g basil seeds
20 g avocado
strawberry paste to taste
50 ml coconut milk
30 ml simple syrup
1 pandan leaf
150 ml ice crush
30 gr kunkwe pudding
Recipe Courtesy of
Asian Food Network
Asian Food Network
Es Goyobod
A refreshingly cool Indonesian dessert, Es Goyobod typically consists of shaved ice with a coconut milk base, a mix of various jellies, fruits and coconut slices, topped with sticky sweet syrup. Unique to this dessert is the cubed hunkwe jelly, made from mung bean starch. Best served on a scorching hot day, it’s also commonly served during Ramadan in West Java.
- Easy
- 8 min
- 10 min
- 15 min
- 3 steps
- 12 Ingredients
- Easy
- 3 steps
- 12 Ingredients
- 8 min
- 10 min
- 15 min
Instructions
-
Prepare/ cut ingredient
- Cut all the ingredients into cubes.
-
Mix ingredients
- Prepare the glass bowl, add in the crushed ice, hunkwe pudding, avocado, jackfruit, add the basil seeds that have been crushed in water, young coconut meat, and the kolang kaling
- Cook coconut milk with pandan leaves until it boils, turn off the heat and chill, then pour it into a glass filled with fruit, and add the liquid sugar according to taste
Plate and Serve!
Add liquid sugar according to taste.
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Ingredients
- Serves 2-4 people
-
200 g mung bean starch
-
20 g sugar palm fruit (kolang kaling)
-
20 g jackfruit
-
20 g young coconut
-
10 g basil seeds
-
20 g avocado
-
strawberry paste to taste
-
50 ml coconut milk
-
30 ml simple syrup
-
1 pandan leaf
-
150 ml ice crush
-
30 gr kunkwe pudding
Nutrition
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