Prep
5 mins
Cook
10 mins
Serves
4
Difficulty
EasyA Sundanese hot coconut milk and palm sugar drink spiced with ginger and pandan, served in clay cups.
Ingredients
- 600g tempeh
- 300g fried shallot crackers (krupuk)
- 2 tsp minced garlic
- 2 tsp crushed candlenuts
- 1/4 cup neutral vegetable oil
- 200g chayote
- a handful of fresh kaffir lime leaves, chopped
- crispy fried shallots, for serving
- 400ml chicken stock
- 1/2 tsp ground cumin
- a generous handful of shallots
- lime wedges, for serving
Instructions
- 1
Combine the compressed rice cakes (lontong) and tamarind water in a saucepan, blender, or pitcher, stirring well.
- 2
Add the ground turmeric and coconut cream, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with roasted peanuts, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with cilantro just before serving.
Tips
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Adjust the sweetness gradually, tasting as you go — you can always add more roasted peanuts, but you cannot take it away.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.