📝 About This Recipe
Hailing from Cirebon, West Java, Es Doger is a legendary Indonesian shaved ice dessert known for its vibrant pink hue and rich, creamy coconut base. This refreshing treat is a symphony of textures, combining soft fermented cassava, chewy black glutinous rice, and silky coconut milk ice. It is the ultimate tropical cooler that perfectly balances sweet, savory, and tangy notes in every spoonful.
🥗 Ingredients
Coconut Milk Ice Base
- 1000 ml Coconut milk (thick and fresh for best flavor)
- 250 grams Granulated sugar
- 150 ml Coco Pandan syrup (provides the signature pink color and floral aroma)
- 1/2 teaspoon Salt (to balance the sweetness)
- 2 pieces Pandan leaves (tied into knots)
The Fillings
- 200 grams Black glutinous rice (Bubur Ketan Hitam) (cooked until soft and slightly sticky)
- 150 grams Fermented cassava (Tape Singkong) (fibrous core removed, cut into bite-sized pieces)
- 100 grams Fermented black glutinous rice (Tape Ketan) (optional, for extra tanginess)
- 1 cup Young coconut meat (scraped into thin strips)
- 3-4 slices White bread (crusts removed and cubed)
- 100 grams Red pearl tapioca (Pacar Cina) (boiled until translucent)
- 1 piece Avocado (ripe, cubed or scooped)
Garnish and Toppings
- 4-5 tablespoons Sweetened condensed milk (for drizzling)
- 2 tablespoons Roasted peanuts (crushed, optional for crunch)
👨🍳 Instructions
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1
In a large saucepan, combine the thick coconut milk, granulated sugar, salt, and knotted pandan leaves.
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2
Heat the mixture over medium-low heat, stirring constantly to ensure the coconut milk doesn't break or curdle. Bring to a gentle simmer.
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3
Once simmering, pour in the Coco Pandan syrup. Stir well until the mixture turns a uniform, vibrant pink color. Remove from heat and let it cool completely.
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4
Once cooled, pour the pink coconut milk into a shallow container and place it in the freezer for about 2-3 hours until it starts to slush.
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5
Take the semi-frozen mixture out and scrape it with a fork or blend it briefly to create a smooth, slushy texture. Return to the freezer and repeat this process once more for a finer 'shaved ice' consistency.
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6
While the ice is freezing, prepare the fillings. Boil the red pearl tapioca (pacar cina) in water until soft and translucent, then drain and rinse with cold water.
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7
Prepare the black glutinous rice by boiling it with water and a pinch of salt until it reaches a porridge-like consistency. Let it cool.
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8
Prepare the serving bowls or glasses. Start by placing a spoonful of black glutinous rice at the bottom.
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9
Add a few cubes of fermented cassava (tape singkong) and a spoonful of the red pearl tapioca.
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10
Layer in the cubed white bread, young coconut strips, and fresh avocado pieces.
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11
Scoop a generous amount of the pink coconut slushy ice on top of the fillings, mounding it up slightly.
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12
Drizzle a tablespoon of sweetened condensed milk over the ice for extra richness.
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13
Optional: Sprinkle with crushed roasted peanuts for a delightful salty crunch that contrasts the sweet ice.
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14
Serve immediately with a long spoon while the ice is still frozen and slushy.
💡 Chef's Tips
Use fresh coconut milk rather than canned if possible for a cleaner, more aromatic fat profile. If you have an ice cream maker, you can churn the pink coconut milk mixture for a perfectly smooth texture. Don't skip the salt in the coconut milk; it is essential to make the flavors pop and prevent the dish from being cloyingly sweet. Make sure the fermented cassava (tape) is ripe and soft; if it feels hard, it will not blend well with the other textures. For a shortcut, you can use plain shaved ice and pour the syrup and coconut milk mixture over it, though the traditional frozen milk method is much creamier.
🍽️ Serving Suggestions
Pair with spicy Indonesian snacks like Bakwan Sayur (vegetable fritters) to balance the heat. Serve as a grand finale to a heavy meal like Nasi Goreng or Satay. Present in tall clear glasses to showcase the beautiful layers of pink ice and colorful fillings. Perfect for outdoor garden parties or summer potlucks. Add a side of extra Coco Pandan syrup for those who prefer an even sweeter treat.