01
PreparationPrepare 5 packs of 10g assorted Nutrijell jelly powder and 1 pack of agar-agar powder.
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Watch out
Make sure all jelly and agar-agar packs are prepared before cooking.
Tools:cutting board
0:00 / 11:17
Super Easy No-Mixer Sultan Es Teler, Creamy and Refreshing Best Seller Idea
groups15 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 35 minsscheduleTotal: 45 minsoutdoor_grillBoiled
Allergens:warningDairywarningSulphites
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
10 Steps Total
00:00:37
02
Active CookingPut 2 packs of 10g cincau jelly powder into a pan, add a little of the total 800 ml water and stir well to prevent lumps, pour in the remaining water, and cook until boiling; after boiling, turn off the heat, stir until steam dissipates, and pour into a square mold.
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Watch out
Jelly powder must be mixed with a little water first to prevent lumps when the remaining water is added.
Ingredients:cincau jelly powder (20 g)water (800 ml)
Tools:saucepanladle
03
Active CookingPut 2 packs of 10g coconut jelly powder into a pan, add a little water from the total 900 ml, mix well, pour the remaining water, add 65 ml instant coconut milk, mix again, and cook until boiling; stir to remove steam, and pour into a square mold.
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Watch out
Stir continuously while boiling so the coconut milk does not curdle.
Ingredients:coconut jelly powder (20 g)water (900 ml)instant coconut milk (65 ml)
Tools:saucepan
04
Active CookingPut 1 pack of grape jelly powder and 1 pack of plain agar-agar into a pan, mix with an initial 1000 ml water, cook while adding enough purple food coloring until boiling; turn off heat, stir until steam dissipates, and pour into a mold while adding the remaining 400 ml water to make a total of 1400 ml and mix well.
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Watch out
Add the remaining boiled water slowly when molding so it is not too hot when poured.
Ingredients:grape jelly powder (10 g)plain agar-agar powder (7 g)water (1400 ml)food coloring (1 piece)
Tools:saucepan
05
Active CookingBring enough water to a boil, add 250g sago pearls, cook for 5 minutes while stirring and add enough red food coloring; cover the pot and let stand for 30 minutes; open the lid, stir well to the bottom, add enough water, and cook for another 7 minutes; turn off heat, then let stand covered again for 30 minutes.
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Watch out
Make sure to stir to the bottom of the pan after resting so it does not burn.
Ingredients:sago pearls (250 g)food coloring (1 piece)
Tools:spatulasaucepan
06
Active CookingPut 1 pandan leaf, 350g granulated sugar, and 100 ml water into a pan, cook while stirring until the sugar completely dissolves; turn off the heat, then set the sugar syrup aside.
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Watch out
Stir the sugar syrup continuously while cooking so it does not caramelize on the sides of the pan.
Ingredients:pandan leaf (1 piece)granulated sugar (350 g)water (100 ml)
Tools:saucepan
07
Active CookingPour the sugar syrup into a blender, add 0.5 can of evaporated milk, 0.5 can of sweetened condensed milk, 100g ice cubes, and 300g creamer gradually, then blend for 3 to 5 minutes until smooth and well combined.
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Watch out
Add ice cubes and creamer gradually so the blender does not jam.
Ingredients:evaporated milk (0.5 piece)sweetened condensed milk (0.5 piece)ice cubes (100 g)creamer (300 g)
Tools:blender
08
Active CookingPour the creamy sauce into a purple container, then cut the grape jelly and black cincau into small cubes on a cutting board, and shred the coconut jelly using a coconut scraper.
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Watch out
Use a sharp knife and clean cutting board when cutting jelly so the shapes are neat.
Ingredients:grape jelly powdercoconut jelly powder
Tools:knifecutting boardcoconut scraper
09
Active CookingCut 2 butter avocados in half, remove the pits, and prepare enough jackfruit.
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Watch out
Be careful when using a knife to cut avocados which have hard pits in the middle.
Ingredients:avocado (2 piece)jackfruit
Tools:knife
10
Active CookingPut assorted jellies, sago pearls, jackfruit, and ice cubes into 18 oz cups; pour 1.5 ladles (about 80 grams) of creamy sauce into each cup; top with extra sago pearls, coconut jelly, jackfruit, and avocado scoops.
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Watch out
Arrange the fillings evenly in each cup so the portion and appearance are balanced.
Ingredients:sago pearlsjackfruitavocado
Tools:Spoonladle
groceryAll Ingredients
cincau jelly powder20 g
water3300 ml
coconut jelly powder20 g
instant coconut milk65 ml
grape jelly powder10 g
plain agar-agar powder7 g
food coloring1 piece
sago pearls250 g
granulated sugar350 g
pandan leaf1 piece
evaporated milk0.5 piece
sweetened condensed milk0.5 piece
ice cubes100 g
creamer300 g
jackfruit1 piece
avocado2 piece
blenderAll Tools Needed
cutting boardsaucepanladlespatulablenderknifecoconut scraperSpoon
