Es Daluman (Balinese Green Grass Jelly Drink)

Es Daluman, a traditional Balinese cold dessert drink made from daluman leaf jelly (green grass jelly), coconut milk, and palm sugar syrup. "Es" means ice, and "Daluman" refers to the Balinese name for the green leaf jelly plant (Cyclea barbata), a creeping vine found growing wild in Balinese gardens and along village fences. The fresh leaves are squeezed and kneaded in water until they release a thick green liquid that naturally sets into a soft, wobbly, dark green jelly without any added gelatin — it is 100% plant-based and sets on its own. Es Daluman is the most refreshing traditional Balinese drink, perfect for Bali's tropical heat. It is sold at morning markets, by roadside vendors, and at warungs across the island, served in a tall glass with shaved ice, creamy coconut milk, and sweet palm sugar syrup.

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.)

   Time: 15 min
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.

   Time: 5 min
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.

   Time: 5 min
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.

   Time: 5 min