Es Teler

Name: Es Teler
Total time: 20 min
Yield: 4
Cuisine: Indonesian
Ingredients: 2 Ripe avocado, scooped in rough spoonfuls; 200 g Young coconut flesh, in strips; 150 g Ripe jackfruit, tinned in syrup, sliced; 150 g Grass jelly, cubed; 300 ml Coconut milk; 6 tbsp Sweetened condensed milk; 4 tbsp Palm sugar syrup; 1 Pandan leaf; 600 g Shaved or crushed ice

Avocado, jackfruit and young coconut under shaved ice, coconut milk and condensed milk — the name means roughly 'iced drunk', for what a bowl of it does to you at noon in Jakarta.

Source

Recette de Indonesian home kitchens · 🏺 Traditionnel · Indonesian household cooking

Indonesia · iced fruit cocktail — An ownerless traditional dish, so no cook is credited. The cited article confirms es teler as an Indonesian fruit cocktail of avocado, coconut meat, grass jelly and jackfruit served with coconut milk and sweetened condensed milk. The salt-the-coconut-milk step, quantities and the pouring order are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

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Étapes

Warm the palm sugar with 4 tbsp water and the pandan leaf until it dissolves into a thin syrup, then chill it.
Stir a pinch of salt into the coconut milk and keep it cold.
💡 The salt is not optional. Without it the coconut milk reads as thin and vaguely sweet instead of rich.
Divide the avocado, coconut, jackfruit and grass jelly between four tall glasses or bowls.
Pile the ice on top, then pour over the coconut milk, the palm syrup and the condensed milk in that order.
Serve at once with a long spoon, and stir it yourself before the first mouthful.

💡 Astuces

Ice last and served immediately. Assembled ahead, the ice melts into the milk and you have a lukewarm fruit soup.
Es teler won a Jakarta competition in the 1980s and spread from there into a chain; before that it was a street cart drink. Both are true at once.