Pull a green cincau gel from its container and it comes out deep green, its surface almost perfectly flat, firm enough to slice into neat pieces. This is the plainest version of the Indonesian leaf gel. You only need cincau leaves and warm water, and your hands do most of the work. Wash the leaves, squeeze them in a big bowl while you add warm water a little at a time, strain, cover, and wait for it to set. For more dishes from the same kitchen, see Indonesian recipes.
About Green Cincau
In Indonesia, cincau is the name for more than one plant, and for the gels made from them. Green cincau like this one uses fresh leaves. The leaves are crushed in water, and the liquid sets on its own. Black cincau is a different recipe: dried leaves are boiled and then set with sago starch.
Home cooks don't all make green cincau the same way. Some use 40 leaves and 1¼ cups (300 ml) cooked water, squeezed and strained in two passes, then refrigerated 3–4 hours until it begins to firm. Others use 40 leaves per 1 litre of cooked water. They add about 500 cc first and the rest while squeezing, then strain twice. A third method adds somewhat warm boiled water to the washed leaves, squeezes briefly, rests the mash for about ten minutes, squeezes again, strains, and leaves the gel at room temperature for about an hour. This version uses more leaves, adds the warm water gradually, and skips the refrigerator entirely.
Ingredients: Cincau Leaves and Warm Water
Equipment
- A large bowl
- A strainer
- A container with a lid
- A knife or other cutting tool
Choosing Cincau Leaves and Water
With only two ingredients, neither one has a substitute. Count the leaves and aim for 100–120. Don't weigh them, because leaves vary in size. The water should be warm, not boiling and not cold.
Keep the gel plain at this stage: just fresh leaves and water. Sugar or syrup, coconut milk, ice and salt belong to what you do with the gel later, if anything. Agar, starch, gelatin, setting powders and dried leaves belong to other cincau recipes.
Method: Wash, Squeeze, Strain, Set, Cut
In step 2 the water goes in while your hands keep squeezing. There is no pause between them.
The cut gel can be used for a thirst-quenching drink. Here we make only the plain gel.
When Cincau Doesn't Set
The leaves set this gel, and nothing else does, so the main fix is patience. Keep the container closed and leave it until the liquid turns firm. Then cut it. If you stir in agar, starch, gelatin or powder, you get a different gel. It won't rescue this one.
Frequently Asked Questions
How many leaves does it use?
100–120 cincau leaves. Leaf size varies, so the count stays a range.
How much water, and how warm?
1000 ml warm water (air hangat). Use warm water for squeezing, not boiling or cold. The water you wash the leaves in is separate.
How long does it take to set?
Leave the covered container until the liquid sets and becomes firm, then cut it. You don't need to refrigerate it.
What kind of leaf is it?
The recipe calls for daun cincau, cincau leaves. Cincau is the name for more than one plant, so the word alone doesn't point to a single species.
Can I use it in a drink?
Yes. Cincau gel is a classic addition to a thirst-quenching drink.
