Es Daluman

🛒 Ingredients

• #Main Ingredients;
• 1 pack (approx. 300 g) ready-to-use grass jelly (daluman), cut into cubes — or make your own from grass jelly powder
• 400 ml coconut milk (canned or fresh, full-bodied works best)
• 150 g coconut palm sugar (gula jawa/gula merah), grated or chopped
• 200 ml water (for syrup).. 2–3 fresh pandan leaves, knotted
• A pinch of salt (enhances the sweetness and coconut flavour)
• Ice cubes, as needed

👩‍🍳 Instructions

1. 1

   Make the palm sugar syrup: In a small saucepan, combine the coconut palm sugar, water, and knotted pandan leaves. Place over medium heat and stir gently until the sugar completely dissolves. Bring to a gentle simmer and cook for about 8–10 minutes until the syrup slightly thickens and turns a beautiful deep golden-brown. Remove from heat, take out the pandan leaves, and set aside to cool completely.

2. 2

   Prepare the coconut milk: In a separate pan, gently warm the coconut milk together with the pinch of salt over low heat — do NOT let it boil, just heat it through until smooth and fragrant. Remove from heat and let it cool. This step ensures the coconut milk stays creamy and doesn't separate.

3. 3

   Assemble the drink: Divide the grass jelly cubes equally into tall serving glasses. Drizzle the cooled palm sugar syrup over the jelly — add more or less according to how sweet you like it.

4. 4

   Add coconut milk & ice: Slowly pour the cooled coconut milk over the jelly and syrup. Top generously with ice cubes. The coconut milk will swirl beautifully with the golden syrup — creating that wonderful layered look you see in the photo! ✨

5. 5

   Serve & enjoy! Give it a gentle stir before drinking so the syrup and coconut milk mix together with the jelly. Cool, creamy, sweet, and perfectly refreshing — just like the traditional Balinese version! 🥥🌿