Ingredients

  • Serves 2-3 people
  • 1 young coconut

    100 g cendol

    50 g nata de coco

    50 g grass jelly

    50 g tape (known also as tapai)

    60 ml sweetened condensed milk

    60 ml coco pandan

    200 ml of crushed ice

     

Es Tebak (Coconut Grass Jelly with Chendol)
Recipe Courtesy of
Asian Food Network

Es Tebak (Coconut Grass Jelly with Chendol)

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Es Tebak, originating from West Sumatra, is a dessert of crushed ice with a plethora of chewy condiments. Tebak, literally means, guess. Although there is no longer any reason for curiosity or guessing what is in the cold mix of ingredients, somehow the name stuck. Have it on a hot sunny day or whenever the craving sets in.
  • Easy
  • 35 min
  • 15 min
  • 10 min
  • 1 steps
  • 8 Ingredients
  • Easy
  • 1 steps
  • 8 Ingredients
  • 35 min
  • 15 min
  • 10 min

Instructions

  1. Cutting and preparing ingredients

    • Halve the coconut, then pour the coconut water into a container. Use a spoon to scrape out the coconut flesh. Put it with the coconut water and set aside.

    • Cut the grass jelly into 1 cm cubes and set aside.

    • Cut the tape into 1 cm cubes and set aside.

    Cutting and preparing ingredients


Plate and Serve!

  • Prepare individual serving bowls. Arrange cendol, nata de coco, chunks of black grass jelly and tape in the bowls. 

  • Add the coconut water and flesh.

  • Fill with crushed ice, and drizzle with sweetened condensed milk and coco pandan. Serve immediately.

Plate and Serve!
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    Ingredients
    • Serves 2-3 people
    • 1 young coconut

      100 g cendol

      50 g nata de coco

      50 g grass jelly

      50 g tape (known also as tapai)

      60 ml sweetened condensed milk

      60 ml coco pandan

      200 ml of crushed ice

       

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