A refreshing Javanese-Surinamese drink of coconut milk with pandan-flavored jelly noodles, palm sugar syrup, and crushed ice.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: tall glass
Garnishes: pandan leaf
Accompaniments: extra crushed ice
Instructions
-
1
Mix rice flour with pandan extract, green coloring, and water to form a smooth batter. Cook over low heat, stirring constantly until thick.
-
2
Press the cooked mixture through a colander with large holes into ice water to form short jelly noodles. Drain and set aside.
-
3
Make syrup by dissolving palm sugar in water over low heat. Strain and cool completely.
-
4
Mix coconut milk with a pinch of salt. Divide jelly noodles among tall glasses.
-
5
Pour coconut milk and palm sugar syrup over the noodles. Top with crushed ice and stir before drinking.
Did You Know?
Dawet sellers in Suriname traditionally carry their ingredients in colorful carts, calling out to attract customers in the afternoon heat.
Chef's Notes
Equipment Tips
- saucepan
- mold or colander with holes
- pitcher
- tall glasses
Garnishing
pandan leaf
Accompaniments
extra crushed ice
The Story Behind Dawet
Dawet is a beloved Javanese drink that became deeply rooted in Surinamese culture through the Javanese diaspora. Known as cendol or dawet in Indonesia, the Surinamese version maintains the essential elements of pandan jelly, coconut milk, and palm sugar. It became a popular street drink in Paramaribo, sold by Javanese vendors who adapted the recipe to local tastes while preserving its cooling, refreshing character.
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