Thursday, July 20, 2017 | INDONESIAN CULINARY |

Indonesian Ice Drink | Es Campur


Indonesian Ice Drink | Es Campur

Ingredients:

  • 1 package gelatin dessert, any flavor
  • 5 ice cubes per person
  • 1 14-oz can pineapple chunks, cut into small cubes
  • 3 tbs canned corn, drained and washed
  • 3 tbs canned kidney beans, drained and washed
  • 1 14-oz can coconut segments, cut into small pieces
  • 1 14-oz can mandarin orange segments, drained, washed, and cut into small pieces
  • 1 mango, cut into small pieces
  • grenadine, snow cone syrup, or cherry-flavored Italian soda syrup
  • 1 14-oz can reduced-fat sweetened condensed milk

How To:

  • Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
  • Grind ice cubes in a blender until well crushed and divide ice evenly into three to six glasses, depending on how many servings you want.
  • Into each glass, sprinkle 1 tbsp. gelatin cubes, 1 tbsp. pineapple pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments, and 1 tbsp. mango pieces.
  • Top each glass with 1/4 cup grenadine or syrup and 1/4 cup sweetened condensed milk. Stir. Serve with a straw and spoon.
Filed in: Dessert