Palm Sugar Cincau Recipe

Ingredients:

For the Cincau (Grass Jelly):

• 1 packet (25 grams) grass jelly powder
• 1 liter water

For the Palm Sugar Syrup:

• 1 cup palm sugar
• 1/2 cup water
• 2 pandan leaves, knotted (optional)
• A pinch of salt

For Serving:

• 1 can (400 ml) coconut milk, chilled
• Ice cubes

Instructions:

1. Prepare the Cincau:
   • In a pot, mix the grass jelly powder with 1 liter of water.
   • Stir well until the powder is fully dissolved.
   • Heat the mixture over medium heat, stirring constantly to prevent lumps.
   • Once it comes to a boil, reduce the heat and let it simmer for a few minutes until thickened.
   • Pour the mixture into a mold or shallow dish and let it cool to room temperature.
   • Refrigerate for at least 2 hours or until fully set.
   • Once set, cut the cincau into small cubes or strips.
2. Prepare the Palm Sugar Syrup:
   • In a small pot, combine the palm sugar, water, and pandan leaves.
   • Cook over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup thickens slightly.
   • Add a pinch of salt to balance the sweetness.
   • Remove from heat and let it cool. Remove the pandan leaves before using.
3. Assemble the Palm Sugar Cincau:
   • In serving glasses, add a generous amount of cincau cubes or strips.
   • Pour in some chilled coconut milk.
   • Drizzle with the palm sugar syrup to taste.
   • Add ice cubes for extra refreshment.
4. Serve:
   • Stir well before drinking to mix the flavors.
   • Enjoy your refreshing Palm Sugar Cincau!

Tips:

• Adjust the sweetness of the palm sugar syrup to your preference by adding more or less palm sugar.
• For a richer flavor, you can use a mix of coconut milk and coconut cream.
• Add a few drops of vanilla extract to the coconut milk for an extra layer of flavor.