A Taste of Jakarta History

Es Teler, a seemingly simple glass of shaved ice and fruit, holds a storied place in Indonesian culinary history. Its origin dates back to the 1970s in Jakarta, credited to a simple es campur (mixed ice) vendor named Tukiman Darmowijono and his wife, Samijem, who were struggling to make a living.

The story goes that Tukiman was selling his concoction in the Cikini-Menteng area of Central Jakarta when a customer, allegedly a university student, tried the new recipe. This customer was so overwhelmed by the exquisite taste and refreshing sensation that he exclaimed, “Es ini bikin teler!” (This ice makes you tipsy/high!). The word teler (slang for dizzy or intoxicated) stuck, and the name Es Teler was born.

The Original Trio: The Holy Grail of Fruit

The enduring success of Es Teler lies in its perfect, minimalist combination. Unlike es campur which can feature dozens of ingredients (jelly, colored noodles, grass jelly, etc.), the original Es Teler recipe revolves around only three essential fruits, chosen for their complementary textures and flavors:

1. Alpukat (Avocado): The heart of the drink, providing a buttery, creamy texture that melts on the tongue.
2. Daging Kelapa Muda (Young Coconut Meat): The essential fresh, chewy texture and signature tropical flavor.
3. Nangka (Jackfruit): The aromatic element, whose intense sweetness and distinctive fragrance elevate the entire dessert.

These three ingredients are often mixed with a simple, aromatic syrup—historically made with pandan-infused sugar—and a splash of creamy milk or santan (coconut milk), making it rich, sweet, and incredibly satisfying. Today’s “Es Teler Sultan” variations may add dozens of toppings, but the true pleasure is found in the classic, harmonious trio.

---

Resep Es Teler Original (Original Es Teler Recipe)

This recipe highlights the three classic fruit ingredients and the aromatic pandan syrup that defines the authentic taste.

Ingredients

Component	Quantity	Notes
Buah-buahan (Fruits)
Alpukat Matang (Ripe Avocado)	2 large pieces	Scrape the flesh into large chunks.
Daging Kelapa Muda (Young Coconut Meat)	200g	Scraped from the shell.
Nangka (Jackfruit)	8-10 bulbs	Deseeded and cut into small strips.
Sirup Pandan (Pandan Syrup)
Gula Pasir (Granulated Sugar)	200g
Air (Water)	200ml
Daun Pandan (Pandan Leaf)	2 pieces	Tie into knots to release aroma.
Sejumput Garam (Pinch of Salt)		Balances the sweetness.
Kuah (Liquid)
Air Kelapa Muda (Young Coconut Water)	500ml	The natural liquid from the coconut.
Susu Kental Manis (Sweet Condensed Milk – SKM)	To taste	Start with 4-5 Tbsp per serving.
Penyajian (Serving)
Es Serut (Shaved Ice)	As needed	Or use crushed ice for convenience.

Instructions

1. Membuat Sirup Pandan (Pandan Syrup)

1. Rebus Bahan: Combine the granulated sugar, water, knotted pandan leaves, and a pinch of salt in a small saucepan.
2. Didihkan: Heat over medium heat, stirring until the sugar is completely dissolved. Bring it to a boil and let it simmer for about 5 minutes until the syrup is slightly thickened and fragrant with the pandan aroma.
3. Dinginkan: Remove from heat, discard the pandan leaves, and let the syrup cool completely.

2. Menyiapkan Buah-buahan (Preparing the Fruits)

1. Avocado: Slice the avocado in half, remove the seed, and gently scoop the flesh with a spoon, keeping the chunks relatively large for a good texture.
2. Nangka & Kelapa Muda: Ensure the jackfruit is cut into small strips and the coconut meat is scraped and ready.
3. Chill: Keep all the fruits and the coconut water in the refrigerator until ready to assemble for maximum chill.

3. Penyajian Es Teler (Assembling the Es Teler)

1. Tata Buah: Take a tall glass or bowl. Place generous portions of the avocado, young coconut meat, and jackfruit at the bottom.
2. Tambahkan Es: Fill the glass generously with finely shaved ice or crushed ice.
3. Siram Kuah:
   • Pour the chilled coconut water over the ice and fruit until the glass is about two-thirds full.
   • Drizzle 2-3 tablespoons of the cooled Pandan Syrup (or adjust to your sweetness preference).
4. Kucuri SKM: Drizzle a generous amount of Sweet Condensed Milk over the top of the ice.
5. Aduk Perlahan: Give it a gentle mix just before serving to combine the liquids, but not so much that the ice melts completely.

Sajikan segera dan nikmati kesegaran ‘teler’ yang legendaris!

source : https://cookpad.com/id/cari/es%20teler%20creamy?event=search.trending_keywords&position=3&ref=search_top