Not only cold drinks, warm drinks are also suitable to be enjoyed when breaking the fast, you know! Apart from warming the body, drinking warm drinks when breaking the fast also helps restore energy lost during fasting.
Below are 6 warm drink recipes that could be ideas for an iftar menu with the family. Apart from its delicious taste, the ingredients are also super economical and it’s really easy to make.
1. Sarraba
Materials:
Ginger, bruised – 200 grams
Brown sugar, coarsely ground – 250 grams
Lemongrass, bruised – 1 stalk
Cinnamon – 1 finger
Ground pepper – 1 tbsp
Instant coconut milk – 200 ml
Air – 1,6 liter
How to make:
- In a pan, boil water.
- Add ginger, lemongrass and cinnamon. Stir well and let it cook for 10 minutes.
- Add brown sugar and pepper. Stir and cook until the sugar dissolves.
- Pour in the coconut milk while continuing to stir slowly. Use medium heat and continue cooking for 10 minutes. Turn off the heat.
- Sarabba is ready to be served warm.
Tips
Serve with chicken egg yolk to make it more nutritious and sweetened condensed milk if you like.
2. Bandrek
Materials:
Water – 500 ml
Ginger, roasted and bruised – 80 grams
Brown sugar, finely chopped – 75 grams
Granulated sugar – 2 tbsp
Cloves – 4 grains
Cinnamon – 6 cm
Pandan leaves, summed – 2 pieces
Salt – a pinch
How to make:
- Burn the ginger over a stove fire then bruise and peel the skin.
- Put all the ingredients into the pan. Cook over low heat until it boils and the aroma of the spices comes out.
- Remove and strain.
- Bandrek is ready to be served warm.
3. Wedang Tofu Flower (Tahok)
Materials:
Soybeans, soak overnight – 250 grams
Air – 1 liter
Agar-agar plain – 2 sdt
Pandan leaves – 1 sheet
Granulated sugar – 2 tbsp
Salt – 1/2 tsp
Ginger Gravy:
Ginger, roasted, coarsely chopped – 100 grams
Lemongrass – 1 stalk
Water – 600 ml
Brown sugar – 120 grams
Salt – 1/2 tsp
Pandan leaves, summed – 2 pieces
How to make:
- Squeeze the soaked soybeans to remove the skin, wash several times while removing the skin.
- Blend soybeans with 500 ml water. After that, strain the soybeans with a cloth, then squeeze. Blend the soybean dregs again with 500 ml of water, then strain and squeeze again.
- Mix in a saucepan the soybean juice, gelatin, pandan leaves, granulated sugar and salt. Cook over low heat, stirring gently so that it doesn’t foam. When there is the first explosion, turn off the heat. Let the boiled soybean juice cool and solidify. While cooling, remove the foam from the surface of the tofu flower so that the result is smooth.
- Make ginger sauce: Boil all the ginger sauce ingredients until the sugar is dissolved and fragrant, strain so that the ginger sauce is clean, then cool.
- Presentation: Take a bowl, fill it with a few spoonfuls of beancurd, drizzle with ginger sauce. Serve.
4. Pulled Tea
Materials:
Tea – 3 bags
Sweetened condensed milk – 100 ml
Hot water – 600 ml
How to make:
- Brew the tea with hot water until it produces a dark color. Take the tea bag.
- Pour the sweetened condensed milk into a large glass with a handle, pour the tea into the glass, stir well.
- Prepare another glass, then pour the tea from one glass to another, alternately pouring from an elevated glass. Do this repeatedly until the tea produces foam.
- Pour the tea into a serving glass, the Teh Tarik is ready to be enjoyed.
5. Wedang Secang
Materials:
Air – 1,5 liter
Secang wood shavings – 15 grams
Ginger, roasted crushed – 5 finger joints
Cardamom – 2 grains
Lemongrass, crushed – 2 stalks
Pandan leaves – 1 sheet
Cinnamon – 2 cm
Rock sugar / palm sugar – 150 grams
How to make:
- Boil water until it boils. Then add the ginger and boil until the ginger fragrance comes out.
- Add all the remaining ingredients, boil for about 15 minutes, until the color is reddish brown. Remove then strain.
- Wedang secang is ready to be served.
6. Sekoteng
Materials:
Ginger Water:
Air – 1 liter
Ginger, roasted – 100 grams
Granulated sugar – 100 grams
Salt – a pinch
Pandan leaves, summed – 2 pieces
Cloves – 3 items
Cinnamon – 2 cm
Complementary:
Kolang Kaling, cut and boiled – 100 grams
Green beans, soft boiled – 50 grams
Pearl sago, boiled – 50 grams
Chinese henna, boiled – 50 grams
Peanuts, roasted – 100 grams
White bread, cut into squares – 3 slices
Sweetened condensed – to taste
How to make:
- Prepare all the complementary ingredients, boil the palm fruit, green beans, sago pearls and Chinese henna separately.
- Boil all the ginger water ingredients until boiling and fragrant (around 20 minutes), strain so that the ginger water is clean.
- Arrange the palm fruit, Chinese henna, sago pearls, green beans and white bread in a small bowl.
- Drizzle with hot ginger water, add sweetened paste and sprinkle with roasted peanuts. Sekoteng is ready to be served.
Tips
To save time, boil green beans, pearl sago and Chinese henna using the 5:30:7 method alternately. Boil for 5 minutes, then leave in a covered pan for 30 minutes while making ginger water.
Atsarina Luthfiyyah (Senior Editor)
Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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