Es Cincau

Recipe by Dapur Rasamasa

Serve: 4 Glass

Cyclea Barbata green grass is the secret to this traditional Indonesian signature dessert.

• 70 green grass leaves

• 6 glasses water

• Shaved ice

Syrup

• 1 glass water

• 2 glasses coconut sugar, sliced

• 1 pandan leaf, knotted

Sauce

• 2 glasses coconut milk from 1⁄2 coconut

• 1 pandan leaf, knotted

• Salt

Cyclea Barbata green grass is the secret to this traditional Indonesian signature dessert.

Steps

1. Wash the green grass leaves and put into large bowl. Add water and squeeze until thick liquid results. Strain leaves from liquid; let solidify.

2. Sweetener: boil water with tamarind and pandan leaf until fragrant and thick. Set aside to chill.

3. Dressing: Bring coconut milk, pandan leaf, and salt to a boil, stirring steadily. Remove from heat. Set aside to cool.

4. Place a few spoons of green grass jelly into a glass with sweetener and coconut milk. Top with shaved ice.

This recipe has been tested in Dapur Rasamasa