Es Daluman - traditional Balinese dessert made from the leaves of the daluman plant (Cyperus rotundus)


 

Es Daluman is a traditional Balinese dessert made from the leaves of the daluman plant (Cyperus rotundus), which is known for its cooling properties. Here's a recipe to make Es Daluman:

Ingredients:

For the Daluman Jelly:

  • 50g dried daluman leaves (you can find them in Asian grocery stores or online)
  • 500ml water
  • 100g palm sugar (gula melaka or gula jawa), grated or chopped
  • 2 pandan leaves, tied into a knot
  • 1/4 teaspoon salt

For Serving:

  • Coconut milk
  • Palm sugar syrup (optional)
  • Ice cubes

Instructions:

  1. Rinse the dried daluman leaves under cold water to remove any dirt or debris.

  2. In a pot, combine the daluman leaves, water, grated or chopped palm sugar, pandan leaves, and salt. Bring the mixture to a boil over medium heat.

  3. Once boiling, reduce the heat to low and let the mixture simmer gently for about 20-30 minutes to allow the flavors to infuse and the daluman leaves to soften.

  4. After simmering, remove the pot from the heat and let the mixture cool slightly.

  5. Strain the mixture through a fine mesh sieve or cheesecloth to remove the daluman leaves and any impurities. Press down on the leaves to extract as much liquid as possible.

  6. Pour the strained liquid into a shallow container or mold and let it cool to room temperature. Once cooled, refrigerate the daluman jelly until it is fully set.

  7. Once the daluman jelly is set, cut it into cubes or small pieces.

  8. To serve, place a portion of the daluman jelly in serving bowls or glasses. Add some ice cubes on top.

  9. Pour coconut milk over the daluman jelly, and drizzle with palm sugar syrup if desired.

  10. Stir the Es Daluman before eating to mix all the flavors together.

  11. Enjoy your refreshing and cooling Es Daluman as a dessert or snack on a hot day!

Feel free to adjust the sweetness of the dessert by adding more or less palm sugar syrup according to your taste preferences.

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