Bajigur (Ginger Coconut Milk Coffee with Toddy Palm Fruit)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 50 gr Gula jawa, 1 Daun pandan-potong 3

• 2 st Kopi bubuk, 100 gr Kolang kaling-iris

• 50 gr Gula, 300 ml Air, 400 ml Santan

• 3 cm Jahe merah/biasa-bakar & geprek

• 10 cm Kayu manis, ¼ st Garam, 2 Cengkeh

Cara membuat

• Rebus air, kopi, pandan & semua rempah hingga mendidih dng api sedang-besar. Kecilkan api, beri gula2, garam & santan. Masak sambil sesekali diaduk hingga mendidih lagi & rasa menyatu.

• Matikan api, biarkan selama 10 mnt. Saring kopi, buang rempah & ampasnya. Panaskan dng api kecil di panci, masukkan kolang kaling. Masak sebentar saja. Angkat & tuang di gelas2 saji. Dapat diberi es batu bila anda suka dengan bajigur yang dingin.

Ingredients

• 400 ml Coconut milk, 300 ml Water, ¼ tsp Salt

• 1 Pandan leaf-slice into 3, 50 gr Coconut/Palm sugar

• 10 cm Cinnamon, 2 tsp ground Coffee, 50 gr Sugar

• 3 cm Red-/normal ginger-roast & bruised, 2 Cloves

• 100 gr Toddy palm fruit/Atap seeds-thinly sliced

Directions

• Cook water, coffee, pandan leaf & all spices until it’s boiling over medium-high heat. Reduce the heat; put in all sugar, salt & coconut milk. Bring it to a boil & stirring it once in a while until the flavor blended.

• Turn off the heat & let it stand for 10 minutes. Strain coffee; discard all herbs. Put coffee back into the pot; add in Toddy palm fruit. Cook over low heat for a while. Remove from the heat. Pour coffee into serving glasses. Topped with ice cubes if you prefer cold bajigur.

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