📝 About This Recipe
Hailing from the cool highlands of West Java, Bandrek is a legendary Sundanese ginger tea designed to warm the body and soul. This aromatic brew features a complex profile of charred ginger, palm sugar, and exotic spices like cloves and cinnamon. It is a soul-soothing beverage that perfectly balances spicy heat with earthy sweetness, traditionally enjoyed on rainy evenings.
🥗 Ingredients
The Spice Base
- 150 grams Old Ginger (Jahe Emprit or Jahe Merah) (washed and charred over an open flame)
- 5 cm Cinnamon Stick (Kayu Manis) (broken into two pieces)
- 5-7 pieces Cloves (Cengkeh) (whole)
- 2 pieces Star Anise (Bunga Lawang)
- 3 pieces Cardamom Pods (Kapulaga) (lightly bruised)
- 2 stalks Lemongrass (Serai) (bruised and knotted)
- 2 pieces Pandan Leaves (tied into knots)
Sweetener and Liquid
- 1 liter Water (fresh filtered water)
- 150 grams Palm Sugar (Gula Aren) (finely shaved for easy dissolving)
- 2 tablespoons Granulated Sugar (to adjust sweetness)
- 1/2 teaspoon Salt (to balance the flavors)
- 1/2 teaspoon Black Peppercorns (lightly crushed for a spicy kick)
Traditional Add-ins
- 1 cup Young Coconut Flesh (scraped into thin strips)
- 4 tablespoons Sweetened Condensed Milk (optional, for a creamy version)
👨🍳 Instructions
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1
Begin by charring the ginger. Hold the whole ginger pieces over a gas flame or grill them on a dry pan until the skin is slightly blackened and fragrant. This step is crucial for a deep, smoky aroma.
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2
Peel the charred skin off the ginger using the edge of a spoon, then bruise the ginger pieces (geprek) with a mallet or the side of a knife to release the essential oils.
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3
In a large heavy-bottomed pot, bring 1 liter of water to a gentle boil over medium heat.
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4
Add the bruised ginger, lemongrass, pandan leaves, cinnamon, cloves, star anise, and bruised cardamom pods to the boiling water.
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5
Add the crushed black peppercorns. This provides the signature 'bite' that differentiates Bandrek from milder ginger teas.
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6
Stir in the shaved palm sugar and salt. Reduce the heat to low and let the mixture simmer gently for 20-25 minutes.
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7
As it simmers, the liquid will darken and the volume will reduce slightly, concentrating the spices. Ensure it doesn't reach a rolling boil to keep the flavors delicate.
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8
Taste the brew. If you prefer it sweeter, add the granulated sugar and stir until completely dissolved.
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9
Prepare your serving glasses by placing a generous spoonful of young coconut flesh at the bottom of each glass.
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10
Turn off the heat and strain the Bandrek through a fine-mesh sieve or cheesecloth directly into a teapot or the prepared glasses.
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11
If you desire a 'Bandrek Susu' (creamy version), stir in one tablespoon of sweetened condensed milk into each glass while the liquid is piping hot.
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12
Serve immediately while steaming hot, ensuring each guest has a spoon to enjoy the coconut bits.
💡 Chef's Tips
Always use 'old' ginger rather than young ginger; it has a higher concentration of gingerol for that essential spicy kick. Charring the ginger is a non-negotiable step for authentic Sundanese flavor—it adds a smoky depth you can't get otherwise. If you cannot find fresh young coconut, you can substitute with toasted almond slivers for a unique textural contrast. For a clearer beverage, avoid stirring the pot too vigorously while simmering; let the spices steep naturally. Store any leftovers in the fridge for up to 2 days; it actually tastes even more potent when reheated the next day.
🍽️ Serving Suggestions
Pair with 'Pisang Goreng' (Indonesian fried bananas) for the ultimate afternoon treat. Serve alongside steamed tubers like cassava or sweet potatoes for a traditional Sundanese village-style experience. Enjoy as a nightcap during cold or rainy weather to help soothe the throat and improve circulation. Add a few pieces of roasted peanuts into the glass for an extra crunch, as found in some regional variations. Serve in small earthenware mugs to retain heat and add a rustic, authentic aesthetic.