Creamy Black Sticky Rice Es Doger Without an Ice Shaver
Make Es Doger with black sticky rice, jackfruit, and young coconut. Freeze part of the mixture, then blend it into soft shaved ice.
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This video was made with the help of AI (visuals & voice).
When the family wants a cold treat but there is no ice-shaving machine at home, this Es Doger recipe offers a straightforward alternative. Queen Kitchen freezes part of the coconut-based mixture in an ice cube tray, then blends it briefly until soft and finely shaved.
Black sticky rice, jackfruit, and young coconut add layers of texture to the creamy, sweet drink. Here are the ingredients and method shown in the Queen Kitchen video.
Ingredients
- Es Doger Broth
- 500 ml coconut milk
- 200 ml evaporated milk
- 100 gr (g) granulated sugar
- 2 sachets sweetened condensed milk
- ½ sdt (tsp) salt
- ½ sdt (tsp) cocopandan paste (can be replaced with cocopandan syrup)
- Filling & Toppings
- 100 gr (g) cooked black sticky rice
- 100 gr (g) jackfruit, sliced lengthwise
- 100 gr (g) scraped young coconut
How to Make It
- Cook the base. Over low heat, cook the coconut milk with the sugar, salt, and cocopandan paste until the sugar dissolves. Do not let it boil for long.
- Mix in the milk. Let the cooked mixture cool, then stir in the evaporated milk and sweetened condensed milk.
- Freeze part of the mixture. Freeze ⅔ of it in an ice cube tray. Keep the remaining ⅓ in the refrigerator to use as a pour-over.
- Blend until soft. Once frozen, blend briefly until the mixture becomes soft shaved ice. This method uses a blender rather than a dedicated ice shaver.
- Layer the glass. Add the black sticky rice, shaved ice, young coconut, and then the jackfruit on top, following the order in the video.
- Finish and serve. Pour the reserved Es Doger mixture over the layers and enjoy while cold.
Why This Recipe Works
The recipe gives you a way to make a shaved-ice-style drink without a special ice-shaving machine. Freeze one portion of the mixture so it can be blended, and keep the rest chilled for the final pour. The two portions serve different purposes while using the same coconut-based mixture.
The ingredient list is organized into the drink base and its fillings and toppings. For the base, coconut milk is cooked with sugar, salt, and cocopandan paste. The evaporated milk and sweetened condensed milk go in only after the mixture has cooled. Cooked black sticky rice, sliced jackfruit, and scraped young coconut complete the glass; the video does not describe further cooking for these ingredients.
Layering also keeps the components distinct in the finished drink. Start with the black sticky rice, add the soft blended ice, then the young coconut, and place the jackfruit on top. The reserved chilled mixture is poured over everything just before serving. It is a practical option for a family treat when a blender is available and an ice shaver is not.
For the full method as shown, watch the complete Es Doger Ketan Hitam video on Queen Kitchen. Queen Kitchen is affiliated with JournalArta’s owner, Artamedia Group, so this article is promotional content rather than an independent review. The video was made with AI assistance for its visuals and voice. You can also subscribe to the Queen Kitchen YouTube channel and follow Queen Kitchen on Facebook for more recipes.
