My hubby asked me one day if I knew how to make Es Campur. Es Campur is similar with Ice Kachang, that’s how we call it in Indonesia. I haven’t had it for a while too and to find Es Campur here in the U.S. is almost impossible. It is a dessert consist of red beans, corn, sweetened jelly, cendol, top with lots of shaved ice, drizzle with syrups, condensed milk and evaporated milk. The photo I took didn’t do much justice I think, the ice was melting fast ;b
ICE KACHANG (4 servings)
1/4 C red beans, cooked till soft
1/4C sweet corn
1/4 C sweetened jelly, cubed
1/4 C cendol
1/2 C mixed fruit in syrup
4 tsp gula jawa/palm sugar syrup
2 tsp sweetened condensed milk
2 tsp evaporated condensed milk
1 big bowl of shaved ice
COOKING METHOD :
1. Cook 1 piece of gula jawa with a bit of water until gula jawa is melted
3. In individual serving bowl, portion the above ingredients and top with shaved ice
4. Drizzle with palm sugar syrup, evaporated milk and condensed milk. Serve immediately
NOTE: I did not put in other colored syrup because we are trying to avoid consuming artificial coloring as much as we can. You are welcomed to make red syrup by melting some sugar in a water and add some red dye.
I agree. This es campur is actually kinda different with the one I used to have in Indo. I think this is more of a cross between Indo with Malay/ Singapore style 🙂
Thanks for stopping by too. I’m delighted to see your website, great cookings and great photos. It’s inspiring 😉 Keep up the cooking !
Thanks for visiting my blog and leaving a comment. In where I resided the es campur is slightly different to your recipe has here.
Anyway, es campur is still very refreshing for summer