Balinese flavors
Es Daluman
Bali's cooling jade-green jelly drink — daluman leaves pounded and strained into a liquid that sets into bouncy green cubes with a mild grassy flavour. Mixed with coconut milk, palm sugar syrup, and crushed ice. Sometimes includes young coconut or avocado.
About this dish
Daluman (cincau hijau, or green grass jelly) is extracted from daluman leaves (Cyclea barbata) by pounding the fresh leaves with water and straining the green liquid, which then sets naturally into a bouncy, mildly flavored jelly — no heat required. This cold-setting property made daluman leaves a remarkable natural ingredient in a pre-refrigeration world: fresh jelly could be prepared from nearby plants and served immediately. The Balinese tradition distinguishes es daluman from the mainland Indonesian version (es cincau) by the generous addition of young coconut meat scooped directly from the nut, adding a silky texture contrast to the firm jelly cubes. Es daluman is especially associated with the Gianyar Night Market, which runs every evening in the regency capital of Bali's cultural heartland — considered one of the best street food experiences on the island.
Allergen information
Preparation methods may vary by restaurant. Always confirm with staff if you have severe allergies.
Where to try
Ubud night market; Gianyar Night Market (every evening — one of Bali's best street food spots); roadside vendors across the island