📝 About This Recipe
Hailing from the lush landscapes of West Java, Lahang is a legendary Sundanese beverage prized for its incredible natural sweetness and refreshing properties. This isotonic wonder is harvested from the male inflorescence of the Sugar Palm tree (Arenga pinnata) and possesses a delicate, floral aroma with a crisp finish. It is a rare artisanal treat that captures the pure, unadulterated essence of the Indonesian tropics in a single glass.
🥗 Ingredients
The Nectar Base
- 1.5 liters Fresh Nira (Palm Sap) (unfermented, chilled immediately after harvest)
- 3 pieces Pandan Leaves (tied into knots to release aroma)
- 2 stalks Lemongrass (bruised and white parts only)
The Infusion Aromatics
- 50 grams Ginger (Jahe Emprit) (charred and lightly crushed)
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 1/4 teaspoon Sea Salt (to balance the natural sugars)
Service and Garnish
- 2 cups Ice Cubes (made from filtered water)
- 10 pieces Fresh Mint Leaves (for a modern refreshing twist)
- 4 pieces Bamboo Tubes (optional, for traditional presentation)
👨🍳 Instructions
-
1
Begin by sourcing the freshest palm sap (Nira) possible; it must be sweet and translucent. If the sap smells sour or looks milky, it has begun to ferment into Tuak and is no longer suitable for Lahang.
-
2
Filter the raw palm sap through a fine-mesh sieve or a double layer of cheesecloth into a clean stainless steel pot to remove any forest debris or sediment.
-
3
Prepare the aromatics by charring the ginger over an open flame for 2 minutes until the skin is blackened and fragrant, then peel and bruise it.
-
4
Place the filtered palm sap over medium-low heat. It is crucial not to let the sap reach a rolling boil, as high heat can alter the delicate flavor profile.
-
5
Add the knotted pandan leaves, bruised lemongrass, charred ginger, and the cinnamon stick to the pot.
-
6
Stir in the sea salt gently. This small addition acts as a flavor enhancer, making the sweetness of the sap more vibrant.
-
7
Simmer the mixture very gently for about 15-20 minutes. You should see steam rising and the aromatics infusing, but only the occasional bubble breaking the surface.
-
8
As the sap heats, a light foam may rise to the top. Use a fine spoon to skim this off to ensure the final drink remains crystal clear.
-
9
Taste the infusion; the goal is a harmonious balance where the spices support the natural palm sugar flavor without overpowering it.
-
10
Remove the pot from the heat and allow the liquid to cool to room temperature with the aromatics still submerged to maximize depth.
-
11
Once cooled, strain the Lahang one final time into a glass pitcher or traditional bamboo container.
-
12
Chill the beverage in the refrigerator for at least 2 hours. Lahang is at its absolute best when served ice-cold.
💡 Chef's Tips
Always use a non-reactive pot like stainless steel or glass to prevent a metallic aftertaste. Freshness is paramount; palm sap begins to ferment within hours of harvest, so process it immediately. If you cannot find fresh palm sap, a high-quality diluted organic palm syrup can be a substitute, though the flavor will be less complex. For a traditional touch, serve the drink in bamboo segments which adds a subtle woody aroma. To prevent spoilage, ensure all utensils and storage containers are thoroughly sterilized.
🍽️ Serving Suggestions
Serve in tall glasses over plenty of crushed ice for a mid-afternoon refresher. Pair with savory Indonesian snacks like Gorengan (fritters) or Lemper (sticky rice with chicken). Add a squeeze of lime just before serving to add a bright acidity that cuts through the sugar. Use as a base for a tropical mocktail by adding a splash of coconut water. Serve alongside spicy Sundanese dishes to help soothe the palate from chili heat.