Ginger with Young Coconut Drink
Origin: West Java
Ingredients
- 1 l water
- 150-175 gr palm sugar (reduce to suit your taste), slice or shred
- 50 gr fresh ginger, roasted in charcoal or flame
- 5 cm cinnamon stick or subtitutes with 1/4 tsp ground cinnamon
- 2 tbsp ground coffee
- 250 gr young coconut flesh (canned young coconut from asian shop), thinly sliced
Ginger with Young Coconut Drink
Bandrek Kelapa Muda or Coffee Ginger with Young Coconut Drink is a traditional hot drink from Sundanese folks in West Java region. Honestly I am familiar with this hot drink since my childhood time 'coz my father is a native Sundanese. I have seen my grandmother preparing them for family gathering in the afternoon. It served only for the adults!!But something forbidden is like a magnet which draws and allures our curiousity as a child ;-). Then we sneaked around and try to have a sip of our parent's glass, unnoticed. It tasted incredibly good ha ha..:-D . It is perfect to warm up your cold winter nights..Important tips: The fresh ginger should be roasted then peeled-off to obtain the best taste. If making charcoal fire is too complicated for 1 pc ginger, just put the ginger on the stove's' surface or roast it directly on the flame until the skin get a bit burned and you smell a good aroma.
Instructions
- Roast the fresh ginger on a charcoal, stove or hotplate until the skin is charred and you smell a good aroma.
- Peel off the skin of the ginger, slice it thinly or crush it with pestle or meat tenderizer.
- Crush ginger.
- Put ginger, palm sugar, cinnamon and coffee powder in a sauce pan.
- Add coffee.
- Add 1 liter cold water, stir to mix. The coffee will float on the water surface, just ignore it.
- Cover the pan and cook over medium heat and bring to boil.
- Adjust the heat to low-medium, continue to simmer for about 15 minutes until the coffee is being dissolved. Remove from the heat, leave it for a while until the surface is clear and the coffee grounds rest in the bottom of the pan.
- Filter the fluid through the kitchen sieve to obtain clear fluid. Reboil if necessary.
- Pour into serving glass and garnish with young coconut slices. Serve hot.
