(No Ratings Yet)
Loading...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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 tall glasses (~1 L)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Refrigerate the tonic for at least 1 hour, or until thoroughly chilled; it should be served very cold.
- 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.
