Keeping up with my #promo-indonesia via 30 Days of Indonesia series, by introducing various traditional sweets from throughout Indonesia, this is for Day 12, which I made late afternoon, yesterday.
Some would call this cold drink as es merah delima – red ruby ice, when it is red. Others would call it blue sapphire ice, when it is blue. As for me? I like calling it as simple as Es Bengkoang – Jicama Ice, as it is made of jicama (jicama is bengkoang in Indonesian).
As I’d like to make the ice more appealing to my littles who’d normally eat jicama as is, I made them pretty colorful, of green, red, and blue.
It is served with coconut milk and if you’d like to, you can also drizzle some condensed milk.
ingredients
- 1 large jicama, peeled and cubed
- VF food coloring
- water as needed, for boiling
- 3 bowls of ice water
- crushed ice for serving
coating
- for each color, 30 g tapioca flour plus 5 g corn starch
coconut milk
- 1 can of thick coconut milk, 400 ml
- 1 screw pine leaf, knotted
- a pinch of salt
- 1/2 c sugar
how to
- bring coconut milk ingredients to boik, until sugar is dissolved. Set aside to cool to room temperature (chill is great too)
- in 3 separate bowls, fill with water and tint each with the food coloring
- soak cubed jicama for 1/2 H
- on 3 separate plates, mix tapioca flour and cornstarch
- bring water to boil, drop jicama per color, cook for 1 minute (until cubes are floating)
- with slotted spoon, take out jicama and drop them in ice water, let stand for 2 minutes, drain
- serve jicama with coconut milk and crushed ice
Es Bengkoang
Ingredients
- 1 large jicama peeled and cubed
- VF food coloring
- water as needed for boiling
- 3 bowls of ice water
- crushed ice for serving
Coating
- for each color 30 g tapioca flour plus 5 g corn starch
Coconut Milk
- 1 can of thick coconut milk 400 ml
- 1 screw pine leaf knotted
- a pinch of salt
- 1/2 c sugar
Instructions
- bring coconut milk ingredients to boik, until sugar is dissolved. Set aside to cool to room temperature (chill is great too)
- in 3 separate bowls, fill with water and tint each with the food coloring
- soak cubed jicama for 1/2 H
- on 3 separate plates, mix tapioca flour and cornstarch
- bring water to boil, drop jicama per color, cook for 1 minute (until cubes are floating)
- with slotted spoon, take out jicama and drop them in ice water, let stand for 2 minutes, drain
- serve jicama with coconut milk and crushed ice
Semalam aku buat es bengkoang. Kalau merah terkenalnya sebagai es merah delima, tapi aku bikinnya warna-warni sih, jadi apa dong namanya? 🤣
Di daerah asalmu, gimana kamu menyebut bengkoang? Di Kalimantan ada yang menyebutnya bengkoang, ada pula yang bengkuang
Enak nih kalau ada sirup cocopandan, enak juga kalau pakai kinca. Sesuka hati aja sih, dan kalau mau, juga enak dikasih SKM 😉
bahan-bahan
- 1 buah bengkoang ukuran sedang, kupas, potong dadu
- pewarna makanan
- 90 g tepung tapioka
- 15 g tepung maizena
- air secukupnya
- air es secukupnya
- 1 kaleng santan kental
- 1/2 gelas gula pasir
- garam sejumput
- 1 helai daun pandan, ikat
- es batu secukupnya
cara membuat
- tuang santan kental, gula, garam, dan daun pandan kedalam panci, masak hingga gula larut, sisihkan hingga dingin
- pada 3 mangkok yang berbeda, beri air dan pewarna makanan
- masukkan bengkoang pada tiap warna dan biarkan sekamat 30 menit, tiriskan
- pada 3 piring yang berbeda, camour masing2 30 g tapioka dan 5 g maizena, gulingkan bengkoang
- didihkan air dan rebus bengkoang secara terpisah, hingga mengambang 1-2 menit
- tiriskan dan celup kedalam air es 1-2 menit, tiriskan
- sajikan bengkuang dengan santan dan es
Sampai jumpa besok lagi 🤗
Es Bengkuang
Ingredients
- 1 buah bengkoang ukuran sedang kupas, potong dadu
- pewarna makanan
- 90 g tepung tapioka
- 15 g tepung maizena
- air secukupnya
- air es secukupnya
- 1 kaleng santan kental
- 1/2 gelas gula pasir
- garam sejumput
- 1 helai daun pandan ikat
- es batu secukupnya
Instructions
