📝 About This Recipe
Hailing from the cool highlands of West Java, Bajigur is a beloved traditional Sundanese beverage that offers the ultimate comfort in a cup. This soul-warming elixir marries the earthy sweetness of palm sugar with the creamy richness of coconut milk, sharpened by the gentle heat of charred ginger. Often enjoyed on rainy evenings, it is a fragrant symphony of Indonesian spices that perfectly balances indulgence with herbal wellness.
🥗 Ingredients
The Aromatic Base
- 100 grams Fresh Ginger (charred over an open flame and bruised)
- 5 cm Cinnamon Stick (roughly 2 inches)
- 3 pieces Pandan Leaves (tied into a knot)
- 2 stalks Lemongrass (white part only, bruised)
- 3-4 pieces Cloves (whole)
The Liquid and Sweetener
- 1 liter Coconut Milk (freshly squeezed or high-quality thin consistency)
- 150 grams Palm Sugar (Gula Aren) (finely shaved for quick melting)
- 1 tablespoon Granulated Sugar (to brighten the sweetness)
- 1 tablespoon Instant Coffee Powder (pure coffee, no creamer or sugar added)
- 1/2 teaspoon Salt (to enhance the creaminess)
The Traditional Fillings (Optional)
- 100 grams Kolang-Kaling (Palm Fruit) (boiled and thinly sliced)
- 1/2 cup Young Coconut Flesh (scraped into thin strips)
- 1 cup Bread Cubes (white bread, diced)
👨🍳 Instructions
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1
Prepare the ginger by charring it directly over a gas stove flame or in a dry pan until the skin is blackened and fragrant.
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2
Scrape off the excess burnt skin from the ginger and bruise (smash) it using a heavy knife or mortar and pestle to release the essential oils.
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3
In a large heavy-bottomed pot, pour in the coconut milk and set the heat to medium-low.
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4
Add the bruised ginger, cinnamon stick, knotted pandan leaves, bruised lemongrass, and whole cloves to the pot.
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5
Stir in the shaved palm sugar, granulated sugar, and salt. Continue stirring gently to ensure the sugar dissolves completely.
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6
Add the instant coffee powder. This is the 'secret' ingredient that gives Bajigur its signature deep brown color and complex earthy aroma.
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7
Bring the mixture to a very gentle simmer. It is crucial not to let the coconut milk reach a rolling boil, as this will cause it to 'split' or separate.
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8
Keep stirring frequently for about 15-20 minutes. This slow infusion allows the spices to fully permeate the coconut milk.
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9
Taste the Bajigur. If you prefer it sweeter, add more palm sugar; if too thick, add a splash of water.
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10
Once the liquid has turned a rich caramel brown and smells highly aromatic, remove the pot from the heat.
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11
Strain the liquid through a fine-mesh sieve into a clean pitcher or directly into serving cups to remove the whole spices.
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12
Prepare your serving glasses by placing a few slices of kolang-kaling and young coconut at the bottom.
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13
Pour the hot Bajigur into the glasses and serve immediately while steaming.
💡 Chef's Tips
Always use Gula Aren (dark palm sugar) rather than light brown sugar for the most authentic, deep flavor. Stir the coconut milk constantly in a figure-eight motion to prevent the milk from curdling. Charring the ginger is a non-negotiable step; it adds a smoky depth that raw ginger simply cannot provide. If you don't have fresh coconut milk, use a mix of 400ml canned coconut cream and 600ml water for a similar consistency. Adjust the coffee amount carefully; it should be a background note that enhances the spice, not a dominant coffee flavor.
🍽️ Serving Suggestions
Serve alongside 'Pisang Goreng' (Indonesian banana fritters) for a classic pairing. Accompany with steamed tubers like sweet potatoes, cassava, or taro. Pair with 'Kacang Rebus' (boiled peanuts) for a traditional street-side experience. Enjoy as a nightcap during cold or rainy weather to soothe the throat and warm the body. Top with a few cubes of white bread which will soak up the spiced milk beautifully.