Le Stanze Bistrot Cafe – Es Selendang Mayang is a delightful traditional Indonesian dessert famous for its colorful layers and refreshing coconut milk broth. This sweet treat perfectly balances soft jelly textures with the rich flavor of pandan-infused coconut sauce, ideal for cooling down on a warm day. At Le Stanze Bistrot Cafe, we proudly bring this classic delicacy to your table, blending tradition with elegance. Below, discover the easy-to-follow recipe so you can create this vibrant dessert in your own kitchen.
| Ingredients | Quantity | Details |
|---|---|---|
| Hunkwe starch | 50 grams | Main jelly base |
| Rice flour | 25 grams | Adds texture |
| Granulated sugar | 2 tablespoons | Sweetens the jelly mixture |
| Vanilla powder | 1/4 teaspoon | For subtle aroma |
| Salt | 1/4 teaspoon | Balances sweetness |
| Water | 400 milliliters | To dissolve starch and cook jelly |
| Food coloring (red & purple) | As needed | For colorful jelly layers |
| Coconut Sauce Ingredients | Quantity | Details |
|---|---|---|
| Instant coconut milk | 200 milliliters | Creamy base for sauce |
| Water | 400 milliliters | Dilutes coconut milk |
| Pandan leaf | 1 leaf | Tied to release aroma |
| Salt | 1/4 teaspoon | Enhances flavor |
| Additional Toppings | Quantity | Details |
|---|---|---|
| Red palm sugar syrup | As desired | Adds sweetness and color |
| Ice cubes | As needed | For serving chilled |
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| Step | Instructions |
|---|---|
| 1 | In a mixing bowl, combine hunkwe starch, rice flour, sugar, vanilla powder, and salt. Gradually add water while stirring to form a smooth mixture. |
| 2 | Transfer the mixture to a saucepan over medium heat. Stir continuously until it thickens and changes color. Remove from heat. |
| 3 | Divide the thickened mixture into three equal parts. Leave one portion plain, add red food coloring to the second, and purple to the third. Mix well. |
| 4 | In a mold or tray, layer the colored mixtures by first pouring the purple jelly, then the plain white jelly on top, followed by the red jelly layer. Let it cool until firm. Cut into bite-sized pieces. |
| 5 | For the coconut sauce, combine instant coconut milk, water, pandan leaf, and salt in a pot. Bring to a boil, then remove from heat and let it cool. |
| 6 | To serve, place ice cubes and jelly pieces in a glass. Pour the cooled coconut sauce over the jelly, and add red palm sugar syrup according to taste. Serve immediately. |
Es Selendang Mayang is more than just a dessert — it’s a celebration of Indonesia’s rich culinary heritage, offering a perfect blend of texture, flavor, and visual appeal. At Le Stanze Bistrot Cafe, we invite you to enjoy this refreshing delight whether to cool down on a sunny afternoon or to impress your guests with a unique treat. Try making this recipe at home, and savor the authentic taste of traditional Indonesian sweets.
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