Es Selendang Mayang: A Traditional Indonesian Dessert

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 and Preparation Method

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

---

Also Read : Butterfly Pea Flower Gummies from Le Stanze Bistrot Cafe

Step-by-Step Preparation

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.

---

Closing Note

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.

Also Read : EU Good Food Makes a Fresh Impression at Seoul Food & Hotel 2025