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Recipe details are AI-generated from the video and may contain errors — for reference only.
Boil 100 ml of water in a pan. Add 100 g of sliced palm sugar, cook until all sugar dissolves and boils. Pour into a glass, add 1 tsp pandan essence, mix well and set aside.
local_fire_departmentmedium heatWatch out
Palm sugar must be sliced thinly so it dissolves quickly and does not clump at the bottom of the pan.
Be careful when pouring boiling water from the kettle so hot water does not spill and burn your hands.
Put 2 g of espresso powder into the filter paper on the dripper. Boil enough water, then pour hot water slowly through the filter to brew the coffee into the glass below.
Watch out
Pour hot water slowly and in circles so the espresso powder extracts evenly.
Put 1 tbsp of palm sugar syrup into the serving glass. Add enough ice cubes, pour 250 ml of coconut flavored milk, then pour the brewed espresso on top slowly to create a color gradient.
Watch out
Pour milk and espresso slowly over the ice cubes so the color layers stay beautiful and do not mix immediately.
Sprinkle a pinch of salt on top of the iced milk coffee if desired, mix well before drinking and serve.
Watch out
Sprinkle just enough salt so the savory note is balanced and does not overpower the sweetness of the palm sugar.
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