Bandrek is a traditional drink from Bandung made from ginger, palm sugar, and a variety of warming spices simmered together with coconut milk or plain water. It's perfect for drinking on cold days or during the rainy season—its fragrant aroma and spicy-sweet flavor instantly warm and refresh the body. This drink is a favorite along the streets of Bandung, especially when paired with boiled peanuts or boiled sweet potatoes.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams ginger
- 1000 ml water
- 150 grams palm sugar/brown palm sugar
- 2 tbsp granulated sugar
- 2 stalks lemongrass, bruised
- 1 stick cinnamon stick
- 3 cloves
- 1 leaf pandan leaf, tied into a knot
- 1/4 tsp whole peppercorns (optional, for a spicier kick)
- 1/4 tsp salt
- 100 ml thick coconut milk (optional, for the creamy version)
- 1 free-range chicken egg (optional, for egg bandrek)
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👩🍳 Instructions
- 1 Wash the ginger thoroughly, then briefly roast it over a stovetop flame or in a dry skillet (no oil) until the skin is slightly charred and fragrant. This is the key to a fragrant bandrek without any raw, grassy taste.
- 2 Bruise the roasted ginger until it's slightly crushed, then set aside.
- 3 Boil the water in a pot together with the bruised ginger, lemongrass, cinnamon stick, cloves, pandan leaf, and peppercorns. Cook over medium heat until boiling and fragrant, about 10 minutes.
- 4 Add the palm sugar, granulated sugar, and salt. Stir until the sugar is completely dissolved.
- 5 Lower the heat and let it simmer gently for another 10-15 minutes so the spices fully release their essence and the water turns a brownish color.
- 6 If you'd like the creamy bandrek version, pour the thick coconut milk into the simmering liquid, stir well, and cook briefly until it comes back to a boil (don't let it curdle), then turn off the heat.
- 7 For the egg bandrek version, lightly beat the free-range egg in a serving glass, then pour the hot bandrek over it while straining, stirring quickly so the egg cooks through and blends evenly.
- 8 Strain the bandrek to remove the spice residue, then pour it into serving glasses or cups.
- 9 Serve the bandrek while still warm. Enjoy it on its own or paired with boiled peanuts and grilled sweet potatoes as a cozy companion on a cold night.
💡 Tips
• Roasting the ginger before bruising it is the secret to a fragrant bandrek without a raw taste—don't skip this step.
• Use real palm sugar (not regular brown sugar) for a richer flavor and more distinctive aroma.
• If you like a bold, spicy kick, add a little ground pepper or extra ginger to taste.
• Bandrek can be stored in the fridge and reheated, but the egg bandrek version is best made fresh right before drinking.
📊 Nutrition Facts / serving
95
Calories (kcal)
1 g
Protein
1.5 g
Fat
20 g
Carbs
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