Rainbow Ice-Cake (Es Gabus)

This Indonesian traditional ice (or cold dessert) has cakey texture and known as Es Gabus or Es Wadai (for those who are in Kalimantan/Suku Banjar).

Growing up, I had Es Wadai too much 😛 Yep, I truly liked it and still liking it even in my 40s hahaha

Depending on how many colors you’d like to make!

Per color:

1 bag of hunkwe powder (available at Asian stores or online. If you cannot find it, subs it with green bean starch) – hunkwe powder comes in color by the way! – 95 grams

300 ml coconut milk/milk/rice milk/soy milk/almond milk/water – whichever you prefer

1 tsp vanilla essence (or other flavor you like better!)

125 grams sugar (more if you like it sweeter)

food color as needed (if you are using white hunkwe powder/green bean starch)

a mold of your choice (wet it with cold water first)

Place everything into a pot and cook mixture over low-medium heat, stirring continuously.

Cook until thicken and gooey/sticky, quickly take off from heat

(cook per color, per pot)

Once you cooked one color, spread it on wet mold

Cook another color, and top the first layer

Repeat step with other colors

Cool at room temperature completely then freeze for at least 2 1/2 H

Take out from mold, slice and enjoy 🙂

There is a rainbow themed contest at instructables.com that I would like to enter, so I made these cold dessert 😀

Rainbow Ice-Cake (Es Gabus)

Equipment

  • a mold of your choice (wet it with cold water first)

Ingredients

  • 1 bag of hunkwe powder available at Asian stores or online. If you cannot find it, subs it with green bean starch – hunkwe powder comes in color by the way! – 95 grams
  • 300 ml coconut milk/milk/rice milk/soy milk/almond milk/water – whichever you prefer
  • 1 tsp vanilla essence or other flavor you like better!
  • 125 grams sugar more if you like it sweeter
  • food color as needed if you are using white hunkwe powder/green bean starch

Instructions

  • Place everything into a pot and cook mixture over low-medium heat, stirring continuously.
  • Cook until thicken and gooey/sticky, quickly take off from heat
  • Once you cooked one color, spread it on wet mold
  • Cook another color, and top the first layer
  • Repeat step with other colors
  • Cool at room temperature completely then freeze for at least 2 1/2 H
  • Take out from mold, slice and enjoy 🙂

Notes

(cook per color, per pot)
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