Es Cincau is a popular Indonesian dessert drink made from diced grass jelly, sweetened with a combination of palm and granulated sugar, and complemented by the creamy flavor of coconut milk. This refreshing beverage, served chilled with ice cubes, is a fantastic way to end a meal or simply cool down on a hot day. The recipe involves the simple process of preparing a sweet syrup and a coconut milk mixture, which are then layered over the diced grass jelly in a glass. The result is a visually appealing, layered dessert drink with a delightful mix of sweet and creamy flavors, and a unique jelly-like texture from the cincau. A truly enjoyable treat that caters to the taste buds and cools the body. Enjoy making this simple yet satisfying Indonesian delight and experience a taste of tropical refreshment.
Es Cincau is a well-loved traditional Indonesian beverage, hailing from the multi-cultural archipelago of more than 17,000 islands. The name "Es Cincau" itself refers to "iced grass jelly". Grass Jelly, or cincau, is a type of jelly made from a plant known in the scientific community as Platostoma Palustre. The plant has a rich history of use in traditional medicine not only in Indonesia, but also throughout Asia. Today, it stars in Es Cincau, a drink that is a study in contrasts—with the delicate texture of the cincau playing off against the rich, creaminess of the coconut milk, and the sweetness of the palm sugar syrup. Every sip is a refreshing treat, a cool respite in the tropical heat. What's interesting is that while cincau is known for its cooling properties, it's also believed to aid digestion, making Es Cincau a sweet treat that's both enjoyable and beneficial.
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