Indonesian Aromatic Ginger and Rice Herbal Tonic

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A traditional Javanese wellness drink made from soaked rice, aromatic ginger (kencur), palm sugar, and a hint of tamarind. This refreshing tonic is sipped cold to boost energy, lift fatigue, and aid digestion. Its mildly sweet, earthy flavor with a citrusy finish makes it a beloved everyday pick-me-up across Indonesia.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 26 gCarbs
• 0.5 gFiber
• 16 gSugar
• 1 gProtein
• 310 mgSodium
• 110 mgPotassium
• 25 mgCalcium
• 0.6 mgIron
• 4 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the rice and aromatic ginger paste

• 1/4 cup (50 g) white rice, soaked 1 hour and drained
• 2 inches (15 g) fresh kencur (aromatic ginger), peeled and sliced
• 1 inch (10 g) fresh ginger, peeled and sliced
• 1 inch (5 g) fresh turmeric, peeled and sliced (optional, for color)
• 1 cup (240 ml) cool water

For the syrup and finishing

• 4 cups (960 ml) water
• 100 g palm sugar (gula jawa), chopped
• 1 tablespoon tamarind pulp, soaked in 2 tbsp warm water
• 1/2 teaspoon fine sea salt
• 2 tablespoons fresh lime juice
• Ice cubes, for serving

Directions

1. Soak the rice in cool water for 1 hour, then drain thoroughly; this softens the grains so they blend into a smooth, milky paste that gives the drink its signature body.
2. Combine the drained rice, kencur, ginger, turmeric (if using), and 1 cup of water in a blender. Blend on high for 1 to 2 minutes until you have a fine, pale beige paste.
3. In a medium saucepan, bring the remaining 4 cups of water to a gentle boil. Add the chopped palm sugar and the strained tamarind liquid, stirring until the sugar has fully dissolved.
4. Pour the rice-kencur paste through a fine-mesh sieve into the simmering syrup, pressing firmly with the back of a spoon to extract every drop of the milky liquid; discard the fibrous solids left behind in the sieve.
5. Stir in the salt, reduce the heat to low, and simmer gently for 10 minutes, stirring occasionally to prevent the rice starch from settling on the bottom of the pan.
6. Remove the pan from the heat and stir in the fresh lime juice. Taste and adjust the sweetness or tang by adding a little more palm sugar or lime juice as desired.
7. Strain the tonic once more through a clean fine-mesh sieve for a silky texture, then let it cool to room temperature before transferring to a pitcher.
8. Refrigerate the tonic for at least 1 hour, or until thoroughly chilled; it should be served very cold.
9. To serve, fill tall glasses with ice cubes and pour the chilled tonic over the ice. Sip slowly and enjoy the cooling, herbal aroma.

Cook’s Notes

• Fresh kencur (aromatic ginger) is the soul of this drink and cannot be skipped; find it at Asian or Southeast Asian grocers. A pinch of galangal blended with regular ginger is the closest substitute if kencur is unavailable.
• Palm sugar gives a deep, caramel-like sweetness that brown sugar cannot perfectly replicate, but coconut sugar or dark muscovado sugar are acceptable alternatives.
• For a richer, creamier version popular in Java, whisk in 2 to 3 tablespoons of coconut milk during the final simmer.
• Always serve the tonic well chilled with plenty of ice; the cold temperature softens the earthy aroma and makes it especially refreshing on hot days.
• Consume within 2 days when stored in the refrigerator, giving the pitcher a quick stir before each pour as the rice starch settles naturally.

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