This traditional Indonesian drink is originally from Makassar in Sulawesi and it is not just delicious but also super great in warming the body in cold (rainy or winter) days!
Did I mention it’s healthy as well? 🙂
1 can of coconut milk, shake before using – 389 ml
1 fresh ginger, about 65-75 grams in weight
1 piece of screwpine leaf, tied in knot
2 cloves
1 cinnamon stick about 1 adult point finger in length
30 g coconut palm sugar (or brown sugar or regular palm sugar)
a pinch of salt
2-3 tbsp sweetened condensed milk (or 1 tbsp maple syrup!) – sometimes I omit it and it is still delicious!
Char ginger until soften, then bruise it completely
Place ginger, clove, screwpine leaf, and cinnamon stick in a pot
Pour in shaken coconut milk, bring to boil in high heat
Turn down heat to low and let mixture simmer for 5 minutes
Add palm sugar and salt, stir to dissolve
Strain mixture into a serving cup and stir in sweetened condensed milk
Serve immediately (with a couple of coconut cookies…hhhm.mm..m YUMMO!)
Enjoy 🙂
Sarabba
Ingredients
- 1 can of coconut milk shake before using – 389 ml
- 1 fresh ginger about 65-75 grams in weight
- 1 piece of screwpine leaf tied in knot
- 2 cloves
- 1 cinnamon stick about 1 adult point finger in length
- 30 g coconut palm sugar or brown sugar or regular palm sugar
- a pinch of salt
- 2-3 tbsp sweetened condensed milk or 1 tbsp maple syrup! – sometimes I omit it and it is still delicious!
Instructions
- Char ginger until soften, then bruise it completely
- Place ginger, clove, screwpine leaf, and cinnamon stick in a pot
- Pour in shaken coconut milk, bring to boil in high heat
- Turn down heat to low and let mixture simmer for 5 minutes
- Add palm sugar and salt, stir to dissolve
- Strain mixture into a serving cup and stir in sweetened condensed milk
- Serve immediately (with a couple of coconut cookies…hhhm.mm..m YUMMO!)
