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Bandrek – Hot Ginger Tea with Palm Sugar
Bandrek is a hot ginger drink from West Java. You roast fresh ginger, crush it and simmer it with cinnamon, cloves, lemongrass and palm sugar until the brew tastes sharp and caramelly. Roasting brings out more aroma than raw ginger, so let the root pick up a few dark spots. Strips of young coconut often go into the glass. The cool, tangy counterpart is Jamu Kunyit Asam.
Bandrek – Hot Ginger Tea with Palm Sugar
Laura Chen
2
10 minutes
20 minutes
120
Indonesian
Drink
Bandrek is a hot ginger drink from West Java. You roast fresh ginger, crush it and simmer it with cinnamon, cloves, lemongrass and palm sugar until the brew tastes sharp and caramelly. You drink Jamu Kunyit Asam cool and tangy, Bandrek hot and sweet, often with strips of young coconut.
Ingredients
- 60 g fresh ginger, unpeeled
- 500 ml water
- 1 cinnamon stick
- 4 cloves
- 1 stalk lemongrass, bruised
- 1 pandan leaf (screwpine leaf with a vanilla note), tied in a knot
- 1/4 tsp black peppercorns, bruised
- 60 g palm sugar (gula aren, sugar from palm blossom sap), grated
- 1 pinch salt
- 2 tbsp sweetened condensed milk, optional
- 40 g young coconut flesh in strips, optional
Instructions
- Roast the unpeeled ginger over a gas flame or in a dry pan for 5 minutes, until the skin has dark spots. Scrape off the burnt skin and crush the ginger with the flat of a knife.
- Put the water, ginger, cinnamon, cloves, lemongrass, pandan and pepper in a small pot and bring to a boil.
- Cover and simmer gently for 10 minutes, until the brew is golden brown and smells strongly of ginger.
- Stir in the palm sugar and salt and cook for 2 more minutes, until the sugar has dissolved.
- Pour the bandrek through a fine sieve into two glasses. Add condensed milk and coconut strips if you like, and drink it hot.
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