Traditional Es Cendol Dawet with Palm Sugar and Jackfruit

Prepare 1 kg of crushed palm sugar, put it into a pan with 350 ml of water and 10 pieces of sliced pandan leaves. Cook over medium-low heat while stirring constantly until boiling and cooked.

Immediately strain the hot sugar syrup through a wire strainer into a large glass bowl to separate the pandan pulp, then set aside until cool.

Cut 15 pieces of pandan leaves and 5 pieces of suji leaves into small pieces, then blend with enough water and strain to produce exactly 1 liter of pandan juice.

Mix 100 g of sago starch, 50 g of rice flour, and 1 tsp of salt into a bowl. Pour a portion of 1 liter of pandan juice gradually while stirring until evenly mixed without lumps.

Strain the batter into a pan while rinsing with the remaining pandan juice. Stir well before turning on the stove, cook on high heat initially, then lower the heat and stir quickly when it starts to thicken until the batter turns clear green, smooth, and glossy.

Prepare a container filled with drinking water and ice cubes. Place the cendol mold on a plate, pour the hot batter into the mold, then press gently over the ice water so the cendol forms and falls into the cold water. Soak for 30 minutes until set.

Boil 3 liters of water with 5 pandan leaves then cool. Squeeze 2 grated coconuts using the pandan water. Pour coconut milk into a pan, add 2 tsp of salt, 1 tsp of vanilla essence, and 1/2 can (200 g) of sweetened condensed creamer. Cook over low heat while stirring constantly until almost boiling, then cool.

Pour the cooled coconut milk into an ice thermos, then add ice cubes along with their plastic packaging inside the thermos to keep the coconut milk cold.

Prepare a 14 oz cup, add enough ice cubes, add 2 small ladles of palm sugar syrup, then add a little more than 2 ladles of cendol. Pour coconut milk until almost full, and top with jackfruit pieces.