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Es Tebak

  • Easy
  • Low Cost

Serve: 5 Glass

Our favourite colorful ice drink with delicious coconut milk


Tebak, mix well

12 tablespoon (175 gram) rice flour

1¾ tablespoon (25 gram) sago flour

½ teaspoon salt

2 teaspoon lime betel water

3¾ glass (750 ml) water


Coconut sauce

3 glasses (600 ml) coconut milk

2 piece pandanus leaf, tied into a knot

½ teaspoon sugar


Sugar palm fruit

5 glass (75 ml) water 

3 tablespoon (60 gram) sugar

¼ teaspoon red food colorant

90 (350 gram) sugar palm fruit


Rest of ingredients

1 glass (250 gram) black glutinuous rice tapai

1 glass (250 gram) black grass jelly, diced

2½ glass (700 gram) shaved ice

½ glass (100 ml) sweet condensed milk


  1. Stir mixed tebak ingredients and bring to a slow boil over medium heat it until it thickens and bubbles. Remove from heat. Prepare a cendol strainer and a bowl of cold water. Place tebak onto a cendol strainer and press to produce a strain of tebak directly into the cold water. Repeat until finished, set aside.
  2. Bring coconut milk to a boil along with pandanus leaves and a dash of salt whilst continuously stirring them. Remove from heat and leave to cool.
  3. In a separate sauce pan, boil water and sugar along with red food colorant while stirring them until the sugar is well dissolved. Add in sweet palm fruit and continue to boil until the fruits turn red.
  4. Place red sweet palm fruit, tebak, tapai, grass jelly and top with shaved ice before pouring coconut sauce and sweet condensed milk.
  5. Serve immediately.

Being married forced me to learn everything I could about my kitchen to the point that I am now confident to serve order from others. It all started from friends at the office, I now deliver various food from tumpeng, ayam kodok, to nasi and snack boxes around Jabodetabek through @rumahlila. Lila tested this recipe for Rasamasa at Rasamasa Test Kitchen.


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