Mastering a Dawet Ayu Banjarnegara Recipe allows you to recreate an authentic taste of Nusantara’s culinary heritage right in your own kitchen. This beloved Indonesian iced dessert is celebrated for its unique blend of chewy, aromatic green cendol, rich coconut milk, and a distinctively fragrant palm sugar syrup, making it a staple across Java, especially originating from Banjarnegara. Following a genuine Dawet Ayu Banjarnegara Recipe ensures a delightful and refreshing experience, embodying the true essence of traditional Indonesian street food. Its widespread popularity is a testament to its perfectly balanced flavors and textures.
To embark on crafting your own authentic Dawet Ayu Banjarnegara Recipe, you’ll need specific ingredients for each component. For the cendol, gather 100 grams of rice flour, 50 grams of tapioca flour, 700 ml of water, and 2-3 tablespoons of pandan paste or natural pandan juice (from about 10-15 pandan leaves for a more authentic aroma). For the coconut milk base, you’ll need 750 ml of thick coconut milk, a pinch of salt, and a pandan leaf. The star palm sugar syrup requires 200 grams of gula aren (palm sugar), 150 ml of water, and one pandan leaf. Finally, prepare finely shaved ice. A report from the Banjarnegara Culinary Arts Association, dated May 15, 2025, highlighted the importance of using fresh, good-quality pandan leaves and pure gula aren for the most authentic Dawet Ayu flavor.
The preparation begins with the cendol. Mix rice flour, tapioca flour, and water in a saucepan. Add the pandan paste or juice. Cook over medium heat, stirring continuously until the mixture thickens and becomes translucent and glossy. This takes about 10-15 minutes. Once cooked, press the warm dough through a cendol mold or a colander with large holes directly into a large bowl of iced water. This helps the cendol maintain its shape and chewy texture. For the coconut milk, gently simmer the thick coconut milk with a pinch of salt and a pandan leaf until just warm, then let it cool. Be careful not to boil it. For the palm sugar syrup, combine palm sugar, water, and a pandan leaf in another saucepan. Simmer until the sugar dissolves and the syrup slightly thickens, then strain and let cool.
Assembling your homemade Dawet Ayu is the final, rewarding step of this Dawet Ayu Banjarnegara Recipe. In a serving glass or bowl, place a generous amount of shaved ice. Add a desired portion of the freshly made cendol. Next, ladle over the fragrant coconut milk, ensuring it coats the cendol. Finally, drizzle generously with the rich palm sugar syrup. Some people enjoy adding a few pieces of jackfruit for extra aroma and texture. Serve immediately to savor the refreshing taste and authentic deliciousness of this traditional Indonesian dessert. The Banjarnegara Tourism Board, in their “Visit Banjarnegara 2025” campaign, emphasized Dawet Ayu as a must-try local specialty, symbolizing the region’s rich culinary heritage.