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The 3 Juicy Juices (:
By poisoneyes | March 12, 2008
AVOCADO SMOOTHIES - Es Apokat
- 4 ripe avocados (10 oz/300 g each)
- 1/4 cup (60 ml) sweetened condensed milk, cream or evaporated milk
- 1 tablespoon freshly squeezed lime or lemon juice
- 3 cups ice cubes
- Cocoa powder or chocolate syrup (optional)
- 1 portion Palm Sugar Syrup
- Peel and pit the avocados, then cut the flesh into cubes and set aside.
- Make the Palm Sugar Syrup by following the recipe.
- Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and puree until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate syrup on top if desired.
Serves: 4
Preparation time: 10 mins
Cooking time: 15 mins
MIXED SHAVED ICE DESSERT - Es Campur
- 1 portion Palm Sugar Syrup
- 8 tablespoons agar-agar jelly cubes or flavoured gelatin cubes
- 8 tablespoons diced fermented tapioca (tape), (optional)
- 8 tablespoons diced kolang kaling palm fruits
- 2 cups (about 250 g) diced fruit (papaya, avocado and pineapple)
- 1 young coconut, flesh removed with a spoon, 1 cup (250 ml) of the coconut juice reserved (optional)
- 1/2 cup (125 ml) sweetened condensed milk, cream or evaporated milk
- Crushed ice
- Prepare the Palm Sugar Syrup by following the recipe.
- Drain the jelly cubes, fermented tapioca (if using) and kolang kaling. Cut the coconut flesh into bite-sized pieces.
- Place the diced fruits with all the other ingredients, except the crushed ice, in a mixing bowl and mix well. To serve, ladle the mixture into individual glasses and top with some crushed ice.
Note: Agar-agar jelly cubes, flavoured gelatin cubes, fermented tapioca, kolang kaling and coconut water are available in some Asian specialty stores. Look for bottles of young coconut flesh in Filipino stores under the name buko. This is also sold with the juice in cans.
Serves: 6 to 8
Preparation time: 25 mins
Cooking time: 15 mins
FRUIT IN COCONUT MILK - Es Kolak
- 1 portion Palm Sugar Syrup
- 1 sweet potato
- 1 large banana, peeled and sliced
- 5 pieces ripe jackfruit, pitted and sliced
- 4 cups (1 liter) thick coconut milk
- Pinch of salt
- Crushed ice
- Prepare the Palm Sugar Syrup by following the recipe.
- Clean the sweet potato, then boil in a saucepan of water over medium heat until tender and cooked, 15 to 20 minutes. Remove and set aside to cool. Peel and dice the sweet potato. Alternatively, steam the sweet potato in a steamer for 15 minutes or microwave for 4 to 6 minutes to high.
- Place all the ingredients in a mixing bowl and mix well. To serve, spoon into individual serving bowls and top with some crushed ice.
Serves: 6 to 8
Preparation time: 15 mins
Cooking time: 40 mins
March 13th, 2008 at 8:09 am
[…] poisoneyes wrote a fantastic post today on “The 3 Juicy Juices (:”Here’s ONLY a quick extractMake the Palm Sugar Syrup by following the recipe. Place all the ingredients, except the cocoa powder or chocolate syrup, in a blender and puree until smooth. Serve chilled with a sprinkling of powdered cocoa or a drizzling of chocolate … […]