Cantik Manis

Cantik Manis is a traditional Indonesian dessert — a sweet, colorful, and visually charming treat, as its name suggests. The name translates roughly to “pretty and sweet”, which captures both its appearance and taste.

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 What is Cantik Manis?

Cantik manis is a type of jajan pasar (Indonesian traditional market snack). It’s a chewy, jelly-like dessert made from sago pearls (or tapioca pearls) suspended in a sweet, coconut milk-based custard, often set in molds or trays and cut into pieces. The result is a soft, pastel-colored dessert that’s creamy, slightly bouncy in texture, and subtly sweet.

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 Key Ingredients

• Sago pearls (often pink or colored) – provide the characteristic chewy “bubble” texture.

• Coconut milk – for richness and fragrance.

• Sugar – for sweetness.

• Rice flour or mung bean flour – to thicken the base into a pudding-like texture.

• Pandan leaf or vanilla – for aroma.

• Food coloring – soft pastel colors are typical (pink, green, white), giving it a delicate, pretty look.

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 Texture & Flavour

• Texture: Soft, bouncy, and slightly sticky — like a cross between pudding and mochi.

• Flavor: Mildly sweet, creamy from the coconut milk, and delicately fragrant.

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 Cultural & Social Context

• Popular at celebrations: Served during weddings, family gatherings, or religious holidays like Lebaran (Eid).

• Part of Indonesian “kue basah”: These are moist, perishable snacks often sold at markets.

• Aesthetic presentation: Often served in bite-sized cubes, wrapped in banana leaves, or placed in paper cups.

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 Regional Variations

While the basic concept is consistent, there are regional twists:

• Some versions use green bean flour (hunkwe) instead of rice flour.

• Others include layers, different color patterns, or added fruit bits or sweet corn.

• In some areas, agar-agar (seaweed gelatin) is added for a firmer texture.

Despite being relatively simple, cantik manis is a nostalgic dish for many Indonesians, tied to childhood memories, market visits, or family recipes passed down generations.

Here’s a traditional Cantik Manis recipe — a soft, sweet Indonesian dessert made with sago pearls and coconut milk. This version makes about 6–8 small servings, perfect for sharing or enjoying over a few days.

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 Cantik Manis (Indonesian Sweet & Pretty Sago Dessert)

 Equipment

• Medium pot (to boil sago)

• Strainer or fine mesh sieve

• Mixing bowl

• Saucepan

• Wooden spoon or spatula

• 15×15 cm tray or mold (or use silicone muffin cups)

• Knife (for cutting if using a tray)

• Plastic wrap or banana leaves (optional for wrapping)

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 Prep & Cooking Time

• Prep time: 10 minutes

• Cooking time: 30 minutes

• Cooling/Setting time: 1–2 hours

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 Ingredients

For the sago:

• 100g small sago pearls (pink or white)

• Water (for boiling)

For the coconut custard base:

• 500 ml coconut milk (from a can or fresh)

• 75g granulated sugar (adjust to taste)

• 1/2 tsp salt

• 50g rice flour

• 25g mung bean flour (hunkwe) or cornstarch

• 1 pandan leaf, knotted (or 1/2 tsp vanilla for substitute)

Optional:

• A few drops of natural food coloring (green, pink, etc.) if you want to layer or brighten it further

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 Preparation

1. Cook the sago:

• Boil water in a medium pot.

• Add sago pearls, stir occasionally to prevent sticking.

• Boil for about 10–15 minutes or until pearls are mostly translucent (a few white centers are okay).

• Turn off heat, cover, and let sit for another 10 minutes.

• Strain and rinse sago under cold water to remove excess starch.

• Set aside.

2. Prepare the coconut mixture:

• In a saucepan, mix coconut milk, sugar, salt, rice flour, and mung bean flour (or cornstarch).

• Add pandan leaf (or vanilla).

• Stir continuously over medium-low heat until the mixture thickens into a smooth custard (about 10 minutes).

• Remove pandan leaf.

3. Combine & mold:

• Fold cooked sago pearls into the thickened coconut mixture until well distributed.

• Pour the mixture into a lightly greased tray, mold, or silicone cups.

• Smooth the surface with a spatula.

4. Cool and set:

• Let cool to room temperature, then refrigerate for 1–2 hours until fully set.

5. Serve:

• Cut into small squares or unmold gently.

• Serve on banana leaves or in paper cups for presentation.

• Best enjoyed chilled!

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 Tips

• For layered versions: divide the mixture into portions, color them separately, and pour in layers, letting each cool slightly before adding the next.

• Want it less sweet? Reduce sugar slightly; the sago gives it a soft natural sweetness too.

• Keeps in the fridge for up to 2–3 days, covered.