Es Teler with Avocado, Jackfruit and Young Coconut

What you need

• 150 g (5 oz) sugar palm fruit, kolang-kaling, canned in syrup or fresh
• 1 large ripe avocado
• 150 g (5 oz) ripe jackfruit, fresh, or canned and drained
• 150 g (5 oz) young coconut flesh, scraped into strips
• 100 g (1/2 cup) sugar
• 100 ml (scant 1/2 cup) water
• 2 pandan leaves
• 1 pinch salt
• 100 ml (scant 1/2 cup) coconut milk, thick, well stirred
• 4 tbsp sweetened condensed milk
• 400 g (14 oz) shaved ice

Method

Restated from the original video

1. 1

   Rinse the sugar palm fruit under cold water. If it is raw or firm, simmer it in water until tender, 10-15 min, then drain and cool.

2. 2

   Knot the pandan leaves and put them in a small pan with the sugar, water and salt.

3. 3

   Simmer over low heat, stirring, until the sugar dissolves and the liquid smells of pandan, about 5 min.

4. 4

   Let the pandan liquid cool completely, then lift out the leaves.

5. 5

   Halve the avocado, remove the stone and scoop out the flesh. Cut it into 1.5 cm (1/2 in) cubes.

6. 6

   Slice the jackfruit into thin strips.

7. 7

   Divide the sugar palm fruit, avocado, jackfruit and coconut among 4 tall glasses.

8. 8

   Add 2-3 tbsp of the cooled pandan liquid and 1-2 tbsp of the coconut milk to each glass.

9. 9

   Pack each glass with shaved ice and drizzle 1 tbsp of the condensed milk over the top.

10. 10

    Serve right away, and stir before eating so the milk and sweet liquid spread through the ice.

Imported from frisianflag.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.