6 Warm Drink Recipes for Breaking the Fast

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:

1. In a pan, boil water.
2. Add ginger, lemongrass and cinnamon. Stir well and let it cook for 10 minutes.
3. Add brown sugar and pepper. Stir and cook until the sugar dissolves.
4. Pour in the coconut milk while continuing to stir slowly. Use medium heat and continue cooking for 10 minutes. Turn off the heat.
5. 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:

1. Burn the ginger over a stove fire then bruise and peel the skin.
2. Put all the ingredients into the pan. Cook over low heat until it boils and the aroma of the spices comes out.
3. Remove and strain.
4. 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:

1. Squeeze the soaked soybeans to remove the skin, wash several times while removing the skin.
2. 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.
3. 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.
4. 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.
5. 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:

1. Brew the tea with hot water until it produces a dark color. Take the tea bag.
2. Pour the sweetened condensed milk into a large glass with a handle, pour the tea into the glass, stir well.
3. 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.
4. 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:

1. Boil water until it boils. Then add the ginger and boil until the ginger fragrance comes out.
2. Add all the remaining ingredients, boil for about 15 minutes, until the color is reddish brown. Remove then strain.
3. 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:

1. Prepare all the complementary ingredients, boil the palm fruit, green beans, sago pearls and Chinese henna separately.
2. Boil all the ginger water ingredients until boiling and fragrant (around 20 minutes), strain so that the ginger water is clean.
3. Arrange the palm fruit, Chinese henna, sago pearls, green beans and white bread in a small bowl.
4. 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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