Making Es Campur
I now arrive at the end of my Indonesian posts procrastination era with some colourful es campur we made this summer. Last year my mum and her friend made the es campur. This year I joined in, so now I can say: I’ve made es campur!
Es campur (pronounced es champur) is an Indonesian dessert of mixed ingredients in coconut milk. It can contain different pieces of different shapes, colours and sizes. Take a look here at the es campur we made last year. It’s the same dessert and it’s not the same either.
This dessert comes with a bit of a warning. I do think that for more western taste buds, especially because of the wobbly bits, meeting es campur could be either a passionate love or hate relationship. Mine is a passionate love, but then I’ve eaten these types of desserts ever since I was can’t even remember as a child. Oh, and the wobbly bits are agar agar, which is gelatin made from seaweed extracts.
1 bowl palm seeds
1 bowl jackfruit
1 bowl red agar agar
1 bowl coconut cream with agar agar
1 bowl tapioca pearls
1 small bowl palm sugar syrup
1 bowl ice
1 big bowl coconut milk
To make the red agar agar:
Mix red agar agar mixture with water and bring to boil. Let it set. Last year we cut it into cubes. This year we grated it, in the same way you could grate cheese.
To make the coconut cream with agar agar:
Pour a small quanity of white agar into water and bring to boil while stirring all the time. Once its boiled, set it to cool. Once its nearly fully cooled, pour coconut cream on top while stirring so that the agar agar breaks up into smaller pieces and mixes with the coconut.
To make the tapioca pearls:
Mix tapioca pearls with water and bring to boil. Let it set.
To ensemble the es campur:
Prepare all the ingredients. Put a small amount of each ingredient into a bowl. Pour come coconut mill on top. Add some palm sugar syrup if extra sweetness is desired.
- With the amount of ingredients here, we had big bowls for dessert with Indonesian friends. Then we got to eat more big bowls of this for another three days, which was fine with me.
- It can be traditionally served in a big pint sized glass instead.
- The palm seeds and jackfruit were from a can as the fresh versions are not available here.
- The tapioca pearls are usually the whitish transparent type. We used this one with coloured bits – I think they are a Chinese variation – because they were the only ones available in the Asian store at the time.
September had began with a slightly autumnal start, but now we suddenly have some summer days as a treat before autumn really kicks in. It looks like I’ll get to enjoy some time at the beach this weekend.
Have a fantastic Friday!