Es Teler with Boba and Brown Sugar
Ingredients
- Flesh from 1 young coconut
- Pulp from 2 medium avocados
- 4 peeled and cut jackfruits
- 8 tablespoons prepared boba brown sugar
- Crushed ice
- 200ml coconut milk (boiled with pandan leaf and a pinch of salt)
- Brown sugar syrup (made from 100ml water, 200g brown sugar, and pandan leaf, boiled until thick)
- Sweetened condensed milk to taste
Boba brown sugar
- 200g tapioca pearls
- 200g brown sugar (divided: 50g and 150g)
- 420ml water (divided: 120ml and 300ml)
Preparation
Boba
Boil 120ml water, dissolve 50g brown sugar, pour over 200g tapioca while hot, mix well, divide into portions, cut into small pieces, shape into small balls, and set aside.
Boil water, cook the boba for 15 minutes while stirring, turn off heat, cover and let sit for 10 minutes, then drain and rinse with hot water.
Boil 300ml water with 150g brown sugar until dissolved, add the boba, cook until the brown sugar is absorbed, and cool before using.
Es teler
Make brown sugar syrup by boiling 100ml water, 1 pandan leaf, and 200g shredded brown sugar in a pot until slightly thick, then cool.
Make coconut milk by boiling 200ml coconut milk with 1 pandan leaf until boiling and fragrant, add salt to taste, turn off heat, and cool.
In a serving glass, pour about 80ml coconut milk, add crushed ice, arrange the young coconut flesh, avocado pulp, jackfruit, and boba on top, drizzle with brown sugar syrup and sweetened condensed milk, and serve immediately.
Notes
This recipe makes 4 servings of es teler, with extra coconut milk, boba, and brown sugar syrup prepared for convenience.
