Sekoteng: Jakarta Ginger Drink
A traditional Betawi ginger drink with peanuts, bread cubes, and jelly in warm ginger milk. A comforting, nourishing beverage from old Jakarta.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 3 cm ginger, crushed
- 200 ml milk
- 100 ml water
- 50 g roasted peanuts
- 50 g bread cubes
- 50 g cincau (grass jelly), cubed
- Sugar to taste
👨🍳 Instructions
- Boil ginger in water for 10 minutes.
- Add milk and sugar. Heat gently.
- Serve in a bowl.
- Add peanuts, bread cubes, and grass jelly.
- Serve warm.
❓Frequently Asked Questions
What is Sekoteng: Jakarta Ginger Drink?
A traditional Betawi ginger drink with peanuts, bread cubes, and jelly in warm ginger milk. A comforting, nourishing beverage from old Jakarta.
Where does Sekoteng: Jakarta Ginger Drink come from?
Sekoteng: Jakarta Ginger Drink originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Sekoteng: Jakarta Ginger Drink served hot or cold?
Sekoteng: Jakarta Ginger Drink is typically served warm/hot. The refreshing taste makes it perfect for tropical Indonesian weather.
Is Sekoteng: Jakarta Ginger Drink difficult to make?
Sekoteng: Jakarta Ginger Drink requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Sekoteng: Jakarta Ginger Drink?
Store leftover Sekoteng: Jakarta Ginger Drink in an airtight container in the refrigerator for up to 1-2 days. For best taste, consume fresh.
🍽️You Might Also Like
🍚Serve With
🗺️More from Indonesia
🥘Recipes Using Similar Ingredients
← Previous Recipe
Es Cincau: Grass Jelly Ice
Indonesia
Next Recipe →
Es Kopyor: Young Coconut Ice
Indonesia
Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.