Wedang Ronde ( Glutinous Balls in Ginger Water )

Ingredients:

• 50 gr peanut,roast, and grind coarsely.
• 50 gr sugar
• 150 gr glutineous rice fluor
• 1,5 teaspoon tapioca starch
• salt
• about 150ml warm water.
• green & red food coloring

The ginger water:

• 300cc water
• 10 cm ginger, crushed
• 2 stalks lemon grass
• 2 pandan ( screwpine )leaves
• 300 gr sugar

Directions:
1. Mix ground peanut with sugar. Set aside. 2. In a bowl, mix glutineous rice fluor + tapioca starch + salt. (or sugar according to Ben) 3.Add warm water little by little until mixture is pliant. 4. Devide the mixture into three. One for red, one green, and one plain. Form litlle balls about the size of a marble. Fill with the peanut mixture. 5.Cook the balls in hot boiling water until floating. Remove and set aside. 6. Boil all the ginger water ingredients. 7.Lower the heat.Keep cooking for another 15 minutes for the spiciness and aroma to infuse. 8. Serve warm/hot with the glutineous balls.

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Indonesian Ice Drink/ Es Campur

This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.The drink’s colorful, varied ingredients give it a very festive look and taste.

ingredients:

• 1 package gelatin dessert, any flavor
• 5 ice cubes per person
  
• 1 14-oz. can pineapple chunks, cut into small cubes
  
• 3 tbsp. canned corn, drained and washed
  
• 3 tbsp. canned kidney beans, drained and washed
  
• 1 14-oz. can coconut segments, cut into small pieces*
  
• 1 14-oz. can mandarin orange segments, drained, washed, and cut into small pieces
  
• 1 mango, cut into small pieces*
  
• grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
  
• 1 14-oz. can reduced-fat sweetened condensed milk

Directions:

1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
2. Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want.
3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces.
4. Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.

*Look for cans of coconut segments inAsian grocery stores.
** See tip on page 42 for instructions on how to cut a mango.

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Ginger Coconut Coffee (Bajigur)

Like most recipes, this one comes in myriad combinations. Some warungs add a layer of sweet bread cubes instead of coconut.

ingredients:

• 1 inch fresh ginger, sliced thinly
• 1/2 tsp, grated fresh nutmeg
• 1 stick cinnamon
• 2 cloves
• 1 inch lemon grass, minced
• 4 Tbs. Coffee, powdered
• 1 cup coconut milk
• 2 Tbs. plam sugar
• 1/2 tsp. salt
• 4 tbs young coconut flesh

directions:

• Heat the ginger, nutmeg, cinnamon, cloves and lemon grass in 3 cup water. Simmer ligthly for 10 minutes.
• Turn off the heat, add the ground coffe and allow to steep for a few minutes.
• Strain the solids from this liquid and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
• Add the coconut flesh and a sprinkle of nutmeg on top.

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Es cendol

ingredients

• 125 gr / 4½ oz rice flour
• 50 gr / 2 oz sago flour
• 75 cc / 2½ oz pandan leaves water (boil water with pandan leaves until it has green color)
• 450 cc / 15 oz water
• salt as needed

Other ingredients

• 200 gr / 7 oz palm sugar, boil with 125 cc / 4 oz of water until it dissolves. Strain the palm sugar water and boil again. Set aside.
• 500 cc / 17 oz coconut milk. Boil and set aside to cool.
• 1 can of jackfruit in syrup, cut into small bite-sized pieces (optional)

how to make cendol

1. Mix rice flour and sago flour, then mix it with some of the water.
2. Boil the rest of the water, add green pandan leaves water and salt.
3. Put the flour mixtures into the boiled water.
4. Stir well and cook until it thickens (paste-like).
5. Drain with special cendol strain (usually the strainer has round holes), so when we press the cendol mixture it will go out of the strain as roundish short cendol.
6. Put these cendol directly into a bowl with water and ice in it.
7. Cendol will be solid and then drain them again. Set aside.

how to serve

Put some cendol into a tall glass, pour palm sugar syrup and coconut milk (separate layers). You can add shaved ice or just ice cubes.

variations

Add some jackfruit, cut into small cubes.

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