Non-Alcoholic Drinks in Indonesia
Home to hundreds of volcanoes and hundreds of ethnic tribes, Indonesia is diverse in every shape, and its drinks are no different. As its regions change from beaches to volcanoes, jungles to sprawling cities, so do its drinks. However, around the world it is most commonly known for its rich dishes such as Nasi Goreng and Rendang. Its drinks are lagging behind.
Indonesian households commonly serve teh manis (sweet tea) or kopi tubruk (coffee mixed with sugar and hot water and poured straight in the glass without separating out the coffee residue) to guests.
There most famous drinks which are not known in the western world are bajigur and bandrek.
Bajigur is Coconut sugar and coconut milk hot drink and Bandrek – Coconut sugar and ginger hot drink with bits of young coconut.
Another common practise is retrieving coffee beans that have already been digested from a civet. The coffee made is called Kopi Luwak.
Some Other Drinks Include:
Sekoteng – A hot drink made of ginger, sugar and milk with peanuts, slices of bread, and pacar cina.
Teh poci – Hot tea served in clay teapot with large crystallized sugar.
Wedang Jahe – Boiling fresh ginger mixed with palm oil or sugar cubes. Served hot or warm.
Liang teh – Sweet iced tea
Teh tarik – Sweet iced tea, Milk-tea
Fruit juices are very popular, due to the climate. Some other drinks that you may not have heard of include.
Sara’ba – A drink made of palm sugar/brown sugar and ginger. It can be mixed with coconut milk, milk or raw egg yolk.
Dadiah – Traditional West Sumatran water buffalo milk yoghurt.
Es kelapa muda – Fresh young coconut, coconut water mixed with or without syrup. Usually served intact whole fruit
Es laksmana mengamuk – Fresh mango with milk
Es siwalan – Sweet and chewy palm fruit, served with basil seed and flavoured syrup.
Es teler – A mixed of avocado, young coconut, jack fruit, shredded iced with sweet condensed milk
Lahang – Drink made from Arenga pinnata (aren) sap
Legen – A drink made of Siwalan palm sap
Many popular drinks are based on ice, and can also be classified as desserts. They combine the liquid element of a drink with the depth of a dessert. The most common is Cendol. Cendol is rice flour jelly with green natural coloring from pandan leaf, mixed with coconut milk, shaved ice and palm/brown sugar.