Indonesian Recipes

Traditional Betawi nonalcoholic spiced ginger drink fragrant with pandan and lemongrass; sweet, warm, slightly peppery, and naturally foamy when poured back and forth.

Classic Indonesian iced dessert drink of shredded blewah (cantaloupe) with selasih (basil seeds), coconut milk, palm-sugar syrup, and shaved ice.

Classic Betawi iced dessert: soft rice-tapioca jelly in colored layers, served with warm gula jawa syrup, creamy coconut milk, and crushed ice.

Traditional Indonesian jamu made by simmering temulawak (Curcuma xanthorrhiza) with palm sugar for an earthy, gently bitter, warming tonic.

Traditional warm Makassar ginger drink: spicy-warm and slightly sweet with rich coconut notes and a bright turmeric undertone.

Traditional Indonesian unfiltered coffee brewed directly in the cup with sugar; bold, earthy, and thick-bodied as the grounds settle.

Classic Indonesian sweet iced tea: strong black tea sweetened while hot, then chilled and served over ice.

Traditional Yogyakarta charcoal coffee: sweet black coffee briefly infused with the aroma of a glowing lump of food-grade charcoal for a smoky, crackling finish.

Classic West Sumatran hot egg tea: strong black tea poured into sweetened egg yolk and whisked until silky, frothy, and warming.

Traditional West Javanese hot coconut milk drink sweetened with palm sugar and infused with ginger and pandan; creamy, soothing, and gently warming.

Ripe pisang raja bananas wrapped in pandan-green rice-flour dough, steamed, sliced, and served over shaved ice with a fragrant coconut sauce. The green dough is tinted with pandan and the sauce stays creamy without splitting.

Classic Indonesian iced milk coffee: strong sweetened coffee poured over cold milk and ice for a smooth, refreshing pick-me-up with a simple layered look.