Bajigur is a hot and sweet beverage originated from West Java (Indonesia) by the Sundanese people, Indonesia. The local population (the Sundanese) love this when the weather is cold, or when temperatures are decreasing or for example when one is travelling through the mountains.
The main ingredients of this beverage are with coffee, coconut milk, palm sugar, ginger and spices.
Traditionally the fragrant pandan leaves were added, but you can add some vanilla powder or skip this ingredient.
Bajigur is very easy to prepare and adapt it to your taste. If you have the possibility to find fresh coconut flesh, you can add it to the ready beverage.
Coconut Coffee with Ginger –Bajigur (Indonesia)
Ingredients for 4 cups:
- 2 tablespoon finely grinded coffee, best if you find “Robusta” variety
- 1 cm fresh ginger, thinly sliced
- 1 dash fresh grated nutmeg
- 1 pandan leaf or 1/6 teaspoon vanilla or 1 cardamom pod crushed
- 1 stick cinnamon (or 1/2 teaspoon cinnamon ground)
- 2 cloves (optional)
- 1 teaspoon lemon grass, minced (optional)
- 2 cup water
- 2 cup coconut milk (or 1 cup coconut milk + 1 cups cow milk, to taste!)
- 1/2 cup palm sugar (substitute brown sugar)
- 1/4 teaspoon salt
- 4 tablespoons young coconut flesh (optional)
- Boil coffee, the ginger, nutmeg, pandan leaf (knotted), cinnamon, cloves and lemon grass in 2 cup water. Simmer lightly for 10 minutes.
- Turn off the heat, allow sit for a few minutes.
- Strain the solids from this liquid (this step is optional, but it’s my choice).
- Heat liquid again and add the coconut milk, palm sugar and salt. Simmer gently for 2 minutes.
- Add the coconut flesh and serve immediately.