Es Campur

• Ice cubes 600g (21 oz)

  For shaving; freeze the night before. Substitute: Crushed ice from a blender (coarser texture).

  How to choose: Clean, fresh ice made from drinking water.

  How to prepare: Keep frozen until the moment of serving.

  Required
• Coconut milk, full-fat 300g (10.6 oz / about 300 ml)

  Canned, chilled. Substitute: Light coconut milk (thinner, less rich).

  How to choose: Shake the can; the milk should be thick and creamy, not watery.

  How to prepare: Chill, then whisk until smooth.

  Required
• Avocado, ripe 150g (5.3 oz, about 1 large)

  Diced. Substitute: Mango cubes.

  How to choose: Yields gently to pressure; green skin with no dark soft spots.

  How to prepare: Halve, pit and dice into 2 cm cubes.

  Required
• Jackfruit, ripe fresh 150g (5.3 oz)

  Pods, sliced. Substitute: Canned jackfruit in syrup, drained.

  How to choose: Deep yellow, fragrant pods; avoid pale, hard pieces.

  How to prepare: Remove seeds and slice the pods into strips.

  Required
• Black glutinous rice, cooked 100g (3.5 oz)

  Cooked and cooled. Substitute: Cooked white glutinous rice.

  How to choose: Glossy black grains that hold their shape.

  How to prepare: Simmered until tender, then cooled completely.

  Required
• Sweetened condensed milk 80g (2.8 oz)

  For pouring over. Substitute: Evaporated milk plus 1 tbsp sugar.

  How to choose: Thick, pale and sweet, with no sour smell.

  How to prepare: Measure and set aside.

  Required
• Palm sugar 60g (2.1 oz)

  Melted into a syrup with 60 ml water. Substitute: Brown sugar or granulated sugar.

  How to choose: Dark, fragrant blocks that smell of caramel.

  How to prepare: Melt with 60 ml water over low heat, then cool.

  Required

Estimated cost: Low — about $1–2 per serving at home (USD)

info A good es campur is a tall, snowy mound of fine ice over cold fruit, with coconut milk and syrup poured over at the last moment — never a puddle of melted ice.

Execution Methodology & Culinary Technique

1. 1

   Cook the Black Sticky Rice

   25 Mins Simmer, about 95°C (200°F)

   Rinse the black glutinous rice (100 g) and simmer in 300 ml water for about 25 minutes until the grains are tender but still hold their shape. Drain any leftover water and spread the rice on a plate to cool completely.

   Cool the rice fully — warm rice melts the ice and turns the bowl watery.

   Done when: Grains tender, glossy and cool to the touch.

2. 2

   Make the Palm-Sugar Syrup

   5 Mins Low heat, about 80°C (175°F)

   Put the palm sugar (60 g) and 60 ml water in a small pan and warm over low heat, stirring until the sugar melts into a thin, dark syrup. Take off the heat and cool completely.

   Do not boil the syrup hard — it thickens too much and sets like toffee.

   Done when: A thin, dark syrup that pours easily when cool.

3. 3

   Prepare the Fruit and Coconut Milk

   10 Mins Room temperature, about 20°C (68°F)

   Dice the avocado (150 g) into 2 cm cubes and slice the jackfruit (150 g) into strips. Whisk the coconut milk (300 g) until smooth and pourable.

   Cut the avocado last so it does not brown before serving.

   Done when: Fruit cut and ready; coconut milk smooth with no lumps.

4. 4

   Shave the Ice

   5 Mins Frozen, 0°C (32°F) or below

   Shave the ice (600 g) with an ice shaver, or crush it in a blender in short bursts, until it is as fine as snow. Work fast and keep the ice in the freezer until the bowls are ready.

   Short blender bursts keep the ice snowy; one long blast turns it to slush.

   Done when: Ice as fine as snow, with no big chunks.

5. 5

   Assemble the Bowls

   5 Mins Serve ice-cold

   Divide the black rice, avocado and jackfruit between 4 bowls. Pile the shaved ice high over the fillings, then pour over the coconut milk, the palm-sugar syrup and the condensed milk (80 g). Serve at once, before the ice melts.

   Pour the milks over the top so they run down through the ice.

   Done when: A tall snowy mound with syrup and milk running through it.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C and potassium (jackfruit, avocado), vitamin E and healthy fats (avocado, coconut milk), calcium (condensed milk).

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA refreshing snack on a hot day — one bowl is plenty, as it is quite sweet.
• ChildrenSuitable from age 3+; the soft fruit and ice are easy to eat. Keep the portion small for young children because of the sugar.
• ElderlyGood in a small bowl — cold, soft and easy to eat; serve at once before the ice melts.
• Pregnant womenGenerally suitable; the fruit and coconut milk are wholesome, but keep the portion modest because of the sugar.
• Breastfeeding womenGenerally suitable; a cooling, hydrating snack with fruit and coconut milk.
• AthletesA good way to cool down and rehydrate after training in the heat, with quick carbs from the fruit and syrup.
• Weight gainA good choice — take a full bowl with extra condensed milk.
• Weight lossA sweet treat — take a small bowl, go easy on the condensed milk, and load up on the fruit.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThe syrup and condensed milk are the main sources of sugar — take a small bowl with extra fruit and less syrup, and ask your clinician about portion size.
• High blood pressureVery low in sodium; the main concern is the sugar, so keep the portion modest. Ask your clinician about a suitable portion.
• Kidney diseaseLimit the portion (potassium from the avocado and jackfruit); ask your clinician about portion size.
• GoutUsually fine in a modest portion; the fruit and coconut milk are not rich in purines.
• Stomach issuesUsually gentle and cooling; very cold food can trouble sensitive stomachs, so eat it slowly.
• Cardiovascular diseaseKeep the portion modest — coconut milk and condensed milk are rich in saturated fat.
• Fatty liverKeep to a small bowl and go easy on the condensed milk and syrup; the sugar adds up fast.
• Food allergiesContains milk (condensed milk). Coconut is classed as a tree nut by some food authorities — check with your clinician if you have a nut allergy. Naturally free of gluten, egg and fish.
• Special therapeutic dietsIf you follow a prescribed low-sugar diet, use less syrup and condensed milk, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Es campur is made to order and does not store well — assemble just before serving.

In the fridge

Fillings only: 1 day, covered, in the fridge (rice, fruit and syrup kept separately).

In the freezer

Do not freeze the assembled dessert; freeze the cooked black rice for up to 1 month.

How to reheat

Not applicable — serve cold.

Freezing recommended

No — the ice melts and the texture is lost.

Signs it has spoiled

Sour smell from the coconut milk, brown avocado, or slimy rice.