Ingredients
Fruit
- 2ripe avocados, in chunks
- 300 gripe jackfruit, in strips
- the soft flesh of 2 young coconuts, in strips
Syrup
- 300 mlcoconut water
- 200 mlevaporated milk
- 150 mlsweetened condensed milk
- 2 tbspsugar, if needed
- a pinch of salt
Sometimes
- a little pandan or vanilla
- cubed jelly
- durian, in some versions
To serve
- crushed ice, plenty of it
- a tall glass or a bowl
Directions
- Use a ripe but firm avocado, since an overripe one turns to mush and a hard one has no flavour.
- Cut it into chunks or scoop it with a spoon into rough pieces. Cut it at the last moment, since avocado browns quickly once exposed.
- Use ripe jackfruit, which is sweet, fragrant and golden, not the green unripe kind used as a vegetable. If using tinned in syrup, drain it and reduce the sugar in the recipe accordingly.
- Cut into the top with a heavy knife, pour out the water and keep it, then split the nut and scrape the flesh out. The water is used in the syrup, so do not discard it.
- Take care with the knife, since young coconuts are awkward to hold. Mix coconut water, evaporated milk and condensed milk together. It should be sweet but not sickly, since it is drunk in quantity.
- Use crushed ice rather than cubes, and use a great deal of it. Crushed ice chills the drink through and gives the slushy texture it should have.
- Put the fruit in the glass first, then the crushed ice, then pour the milk syrup over. Some stalls layer it and some mix it, and both are done. Serve it immediately, before the ice melts and the drink dilutes.
Technique
- It is credited to Tukiman Darmowijono and won a national contest in 1982.
- Avocado is treated as a sweet fruit across Southeast Asia.
- Young coconut flesh is soft and jelly-like; mature coconut is wrong here.
Substitutions
- Tinned jackfruit and young coconut, drained.
- Frozen young coconut, which is widely sold.
Variations
- With durian, which dominates the drink.
- Es campur, the mixed version with jellies.
- With nata de coco added.
History
Avocado, jackfruit and young coconut in sweetened milk and ice, credited to Tukiman Darmowijono, whose version won a national contest in 1982.
Frequently asked questions
What is Es Teler?
Es Teler is a dessert from Indonesia: avocado, jackfruit and coconut in iced condensed-milk syrup. Avocado, jackfruit and young coconut in sweetened milk and ice, credited to Tukiman Darmowijono, whose version won a national contest in 1982.
How long does Es Teler take to make?
Es Teler takes 20 min of preparation and none of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Es Teler?
Yes, within limits. Tinned jackfruit and young coconut, drained. Frozen young coconut, which is widely sold.
What is the most important thing to get right in Es Teler?
Cut it into chunks or scoop it with a spoon into rough pieces. Cut it at the last moment, since avocado browns quickly once exposed.
