Resep Es Selendang Mayang

Cara Membuat Es Bongko Pontianak Cincau Santan Gula Merah

Selendang Mayang

Greetings! I hope you are well and in good spirits! For this post we are going to switch gears from entrees, soups and appetizers to a beverage/dessert recipe! We’ll be learning how to make Selendang Mayang, a refreshing treat native to Indonesia that is also featured in my upcoming novel, Eteka: Rise of the Imamba. Selendang Mayang is very common on the streets of Indonesia and is a great option to have on hot days (FYI, “Selendang” means scarf/shawl). Selendang Mayang is native to the Betawis ethnic group in Indonesia. Full credit for this recipe goes to the lovely Vania Samperuru; an awesome travel/food blogger from Indonesia who was kind enough to share her recipe for Selandang Mayang with me. Please check out her recipe/travel blog and show her some love by subscribing to her posts. She writes in both English and Bahasa/Indonesian, so if you speak either or, she’s got you covered! She also takes some awesome pictures so be sure to check her out! Thanks Vania! Check out the recipe below:

Ingredients (Selendang Mayang):

750 ml water
25 gr rice flour
2 pandan leaves, knotted
1/2 tsp salt
125 gr sugar
1/2 tsp food coloring (red or pink)
100 gr sago flour

Ingredients (Coconut Milk Sauce (stir, bring to boil)):

750 ml coconut milk from 1 grated coconut
1/2 tsp salt
1/2 tsp sugar
3 pandan leaves, ripped

Ingredients (Palm Sugar Syrup (simmer until thick)):

300 gr palm sugar, finely sliced
1/4 tsp salt
300 ml water

Process:

Selendang Mayang: Mix 250 ml of water with sago palm flour, and rice flour. Set aside.
Boil the remaining water, pandan leaf, salt, and sugar until dissolved. Remove and strain.
Heat again the mixture of water and pandan leaves over low heat (#2), add the sago palm flour mixture (#1), stirring quickly until well blended, bring to a boil. Lift.
Pour the mixture into a mixing pan and “smooth” it out. Drizzle with the red dye, smooth with a brush until the entire surface is colored red. Let it cool down and harden slightly. This will be the Selendang Mayang dough.
Presentation: Spoon thinly the Selendang Mayang ‘dough’, put in serving glasses, pour coconut milk and sugar water. Add ice cubes and serve cold.Serves 6

Check out the below video of Selendang Mayang being served on Indonesia’s streets! Enjoy!