Es Daluman (Balinese Green Grass Jelly Drink)

• •50 gram Fresh Daluman Leaves (daun daluman/daun cincau hijau) (washed clean; see notes for substitute)
• •500 ml Water (for jelly)
• •1 pinch Kapur Sirih (lime paste water) or Baking Soda (very small amount, helps jelly set)
• •200 ml Thick Coconut Milk (santan kental) (freshly squeezed or good quality canned)
• •1 pinch Salt (for coconut milk)
• •1 piece Pandan Leaf (tied in a knot (for coconut milk))
• •100 gram Balinese Palm Sugar (gula Bali) (chopped or grated)
• •80 ml Water (for syrup)
• •1 piece Pandan Leaf (tied in a knot (for syrup))
• •generous amount Shaved Ice or Crushed Ice (for serving)

Instructions

1. 1

   Prepare the Daluman Jelly: If using fresh daluman leaves, combine the washed leaves with 500ml water and a tiny pinch of kapur sirih (or baking soda) in a large bowl. Knead and squeeze the leaves vigorously with your hands for 5-7 minutes, until the water turns thick, dark green, and slimy, almost gel-like. Strain the liquid through a fine-mesh cloth into a flat container, pressing out all the liquid. Discard the leaf pulp. Let the liquid sit undisturbed at room temperature for 2-3 hours until it naturally sets into a soft, wobbly jelly. Once set, cut the jelly into small cubes or scrape into rough strands with a fork. (If using green grass jelly powder or store-bought jelly, prepare according to package instructions or cut into cubes.)

2. 2

   Prepare the Salted Coconut Milk: In a small saucepan, combine the thick coconut milk, a pinch of salt, and the pandan leaf (tied in a knot). Heat gently over low heat, stirring occasionally, just until it begins to simmer. Do not boil. Remove from heat, take out the pandan leaf, and let the coconut milk cool completely.

3. 3

   Prepare the Palm Sugar Syrup: In another small saucepan, combine the chopped palm sugar, 80ml water, and the pandan leaf (tied in a knot). Heat over medium heat, stirring until the palm sugar completely dissolves and the mixture thickens slightly into a fragrant, dark brown syrup. Remove from heat, take out the pandan leaf, and let the syrup cool completely. Strain the syrup through a fine-mesh sieve if there are any impurities.

4. 4

   Assemble Es Daluman: To serve, place a generous amount of the daluman jelly cubes or strands into the bottom of a tall glass. Fill the glass almost to the top with shaved ice or crushed ice. Pour the cooled salted coconut milk over the ice. Finally, drizzle a generous amount of the cooled palm sugar syrup over the coconut milk, allowing it to swirl down through the layers.

Chef's Tips

• 💡The secret to perfect daluman jelly from fresh leaves is thorough kneading. The water should transform into a very thick, dark green, and slimy consistency – almost like a pre-gel, before you strain it. This ensures enough natural gelling agents are released.
• 💡Once the strained daluman liquid is in its setting container, it's crucial not to disturb it. Any vibration or movement can disrupt the delicate natural gel structure, preventing it from setting properly into a firm, wobbly jelly.
• 💡For the most appealing presentation and flavor integration, assemble the drink in layers: daluman jelly first, then shaved ice, followed by coconut milk, and finally, the palm sugar syrup drizzled on top. This creates a beautiful visual effect and ensures all flavors are present when stirred.
• 💡For the best flavor, use freshly grated coconut to make your own thick coconut milk, if possible. The difference in richness and aroma is remarkable.