Es campur, es teler, depending whether they have avocado, shaved ice, coconut milk, and/or sweetened condensed milk, sweet dessert in the form of colorful icy drinks, are just perfect for hot days in Indonesia 😀
The ingredients are most of the time what have you, whatever you want to add. Es campur is most of the times with coconut milk, while es teler is almost always with syrup and shaved ice.
1 tbsp sweet basil seeds, soften in enough water for 5 minutes
1 can of water chestnuts (227 ml), drain, rinse, cubed
3 tbsp small tapioca pearl, boil in enough water until transparent, drain, rinse
1 can black grass jelly (540 ml), drain, rinse, cubed
12 tbsp simple syrup (of some sugar boiled in enough water with fresh lemon juice added in, cooled before using)
enough sweetened condensed milk
syrup essence of any flavor you prefer (I used Hungarian Imperial Pear – Császárkörte)
crushed ice
place 2 tbsp soften each sweet basil seeds into serving glasses
top with cubed water chestnuts
top with 1 tbsp tapioca pearl
top with grass jelly
pour about 3 tbsp each of simple syrup
top with crushed ice followed with sweetened condensed milk
add 3 drops of essence into each glasses
serve
Es Teler
Ingredients
- 1 tbsp sweet basil seeds soften in enough water for 5 minutes
- 1 can of water chestnuts 227 ml, drain, rinse, cubed
- 3 tbsp small tapioca pearl boil in enough water until transparent, drain, rinse
- 1 can black grass jelly 540 ml, drain, rinse, cubed
- 12 tbsp simple syrup of some sugar boiled in enough water with fresh lemon juice added in, cooled before using
- enough sweetened condensed milk
- syrup essence of any flavor you prefer I used Hungarian Imperial Pear – Császárkörte
- crushed ice
Instructions
- place 2 tbsp soften each sweet basil seeds into serving glasses
- top with cubed water chestnuts
- top with 1 tbsp tapioca pearl
- top with grass jelly
- pour about 3 tbsp each of simple syrup
- top with crushed ice followed with sweetened condensed milk
- add 3 drops of essence into each glasses
- serve
