ES DAWET BUBUR SUMSUM (ICE DAWET WITH GRUEL)

Ice Dawet Ingredients:

• 200 grams green cendol
• 200 grams black grass jelly, cut into dice-shaped
• 200 grams tapai (fermented cassava), cut
• 400 grams shaved ice

Gruel Ingredients:

• 2 sheets screwpine, make a knot
• 150 grams rice flour
• 1/2 tsp salt
• 1000 ml coconut milk (a coconut)

Brown Sugar Sauce Ingredients:

• 250 ml water
• 2 sheets screwpine
• 2 piece jackfruit, cut into dice-shaped
• 300 grams brown sugar, thinly sliced
• 1/4 tsp salt

Coconut Sauce Ingredients:

• 2 sheets screwpine
• 1000 ml coconut milk (a coconut)
• 1 tsp salt

How to make Ice Dawet with Gruel:

1. Gruel: Dissolve a part coconut milk with rice flour and salt. Cook until smooth.
2. Boil remainder coconut milk with screwpine until boiling while stirring.
3. Pour gruel, cook until thick and boling while stirring.
4. Sauce brown sugar: Boil water with brown sugar, screwpine, and salt. Cook until sugar dissolve, Lift and drain. Set aside.
5. Coconut milk sauce: Boil coconut milk until boiling.
6. Arrange cendol, fermented cassava, and black grass jelly in the bowl. Pour brown sugar and coconut milk sauce, add gruel and shaved ice.
7. Serve.