Bandrek is a warming Sundanese drink from West Java, valued for the bold heat of fresh ginger balanced with palm sugar and fragrant spices.
Bruised aromatics simmer gently in water so the drink develops a clear, layered flavor without becoming cloudy or harsh.
Bruise rather than finely grate the ginger; larger pieces are easier to strain and keep the drink pleasantly clear.
Serving Suggestions
Serve bandrek hot in small cups on its own or with fried bananas, steamed cassava, or simple tea cakes.
Recipe Notes
Strained bandrek keeps refrigerated for three days. Reheat gently without boiling and adjust sweetness after warming.
Indonesian Bandrek
A warming Sundanese drink made by steeping fresh ginger, palm sugar, lemongrass, pandan, cinnamon, and cloves.
Equipment
- Medium saucepan with lid
- Fine-mesh strainer
- Wooden spoon
- Heatproof pitcher
- Measuring cups and spoons
Ingredients
Bandrek
- 6 cups water
- 4 oz fresh ginger thickly sliced and bruised
- 3/4 cup grated palm sugar or to taste
- 2 stalks lemongrass bruised and cut in half
- 2 leaves pandan knotted
- 2 sticks cinnamon
- 6 whole cloves
- 1/4 tsp fine salt
Instructions
Simmer:
- Combine the water, ginger, palm sugar, lemongrass, pandan, cinnamon, cloves, and salt in a saucepan.
- Bring just to a boil, reduce the heat, and simmer uncovered for 20 to 25 minutes until fragrant and warmly spiced.
Steep and Serve:
- Remove from the heat, cover, and steep for 10 minutes.
- Strain through a fine-mesh strainer, taste for sweetness, and serve hot in small cups.
Notes
- Indonesian palm sugar contributes caramel depth; dark brown sugar is a workable substitute.
- For a richer variation, add a little coconut milk to individual cups rather than to the whole pot.
Nutrition
Calories: 100kcalCarbohydrates: 25gSodium: 105mgSugar: 24g