Indonesian has a multitude of thirst-quenching sweet snacks that are also enjoyed as desserts. Known as Es Campur (mixed ice), the contents of this dessert depend upon the availability of the ingredients and the preference of the individual. The ones listed here are just suggestions. Popular also in the Philippines, where it is called Halo Halo.
- 1 portion Palm Sugar Syrup*
- 2 cups (about 250 g) diced fruit (papaya, avocado and pineapple)
- 1 young coconut, fresh removed with a spoon, 1 cup (250 ml) of the coconut juice reserved (optional, see note)
- 1/2 cup (125 ml) sweetened condensed milk, cream or evaporated milk
- Cruised ice
Drain the jelly cubes, fermented tapioca (if using) and kolang kaling. Cut the coconut flesh into bite-sized pieces.
Place the diced fruits with all the other ingredients, except the crushed ice, in a mixing bowl and mix well. To serve, ladle the mixture into individual glasses and top with some crushed ice.
Look for cans or bottles of young coconut flesh in Filipino stores under the name buko.