PALM SUGAR CINCAU

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Ingredients:

For the Cincau (Grass Jelly):

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

For the Palm Sugar Syrup:

  • 1 cup ANAKISHA 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:

      1. In a pot, mix the grass jelly powder with 1 liter of water.
      2. Stir well until the powder is fully dissolved.
      3. Heat the mixture over medium heat, stirring constantly to prevent lumps.
      4. Once it comes to a boil, reduce the heat and let it simmer for a few minutes until thickened.
      5. Pour the mixture into a mold or shallow dish and let it cool to room temperature.
      6. Refrigerate for at least 2 hours or until fully set.
      7. Once set, cut the cincau into small cubes or strips.

2. Prepare the Palm Sugar Syrup:

      1. In a small pot, combine the ANAKISHA palm sugar, water, and pandan leaves.
      2. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup thickens slightly.
      3. Add a pinch of salt to balance the sweetness.
      4. Remove from heat and let it cool. Remove the pandan leaves before using.

3. Assemble the Palm Sugar Cincau:

      1. In serving glasses, add a generous amount of cincau cubes or strips.
      2. Pour in some chilled coconut milk.
      3. Drizzle with the ANAKISHA palm sugar syrup to taste.
      4. Add ice cubes for extra refreshment.

4. Serve:

      1. Stir well before drinking to mix the flavors.
      2. Enjoy your refreshing ANAKISHA 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.
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