Ingredients

  • Serves 2 people
    • 1 pack red agar powder

    • 50 g pearl sago

    • 2 pcs white bread

    • 1 avocado

    • 200 ml coconut milk

    • 100 g sugar

    • 30 ml sweetened chocolate condensed milk

    • 50 g peanuts

    • 100 ml oil, for frying peanuts

    • 50 g chocolate sprinkles/chocolate rice

    • 200 ml water, for agar

    • 100 ml water, for pearl sago

Es Podeng Bandung (Frozen Coconut Milk)
Recipe Courtesy of
Asian Food Network

Es Podeng Bandung (Frozen Coconut Milk)

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Es Podeng Bandung is a cold confectionery made with frozen coconut milk instead of ice cream. This frozen coconut milk “ice cream” is known as Es Puter. Es Podeng Bandung uses es puter together with jelly, white bread, sago, avocado, and topped with sweetened chocolate condensed milk, peanuts and chocolate sprinkles. Found mostly in street stalls, restaurants, and caterers, it's a must have for dessert!
  • Easy
  • 300 min
  • 15 min
  • 15 min
  • 1 steps
  • 11 Ingredients
  • Easy
  • 1 steps
  • 11 Ingredients
  • 300 min
  • 15 min
  • 15 min

Instructions

  1. Making Es Podeng Bandung

    • In a pan add 200 ml of water and the agar powder. Cook over low heat, stir until well mixed. When the liquid boils, turn off the heat and pour the agar into a container. Let it cool and set.  Once set, remove it from the container, then cut into approximately ½ cm cubes. 

    • Prepare a pot and add 100 ml of water and 50 g of pearl sago. Cook over medium heat while stirring. Turn off the heat when the pearl sago is soft and chewy.

    • White bread: cut into 1cm cubes, and set aside.

    • Peanuts: prepare a pan and heat the oil over medium heat. Add the peanuts and fry until it turns dark brown. Remove, drain and set aside.

    • Halve the avocado, remove seeds and skin, and dice into 1 cm cubes, and set aside.

    • Add coconut milk and sugar in a pan, cook over medium heat until the sugar dissolves and boils, then cool to room temperature. Once cooled, pour into a freezer-safe container and freeze for 5 hours or until frozen.

    Making Es Podeng Bandung


Plate and Serve!

Prepare individual serving bowls. Arrange the bread, agar, avocado, pearl sago in the bowl.  Scoop the frozen coconut milk, and place it on top. 

Drizzle the sweetened chocolate condensed milk over, and top with peanuts and chocolate sprinkles. Serve immediately.

Plate and Serve!
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    Ingredients
    • Serves 2 people
      • 1 pack red agar powder

      • 50 g pearl sago

      • 2 pcs white bread

      • 1 avocado

      • 200 ml coconut milk

      • 100 g sugar

      • 30 ml sweetened chocolate condensed milk

      • 50 g peanuts

      • 100 ml oil, for frying peanuts

      • 50 g chocolate sprinkles/chocolate rice

      • 200 ml water, for agar

      • 100 ml water, for pearl sago

    Nutrition
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