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Updated on October 16, 2012



Indonesia is an archipelago located on the equator that is famous for its forests and fertile land. Indonesia is a big country consisting of many islands and tribes. Each region has different cultures, including in matters culinary. In this lens, I will try to present a variety of traditional drinks in Indonesia. So stay tuned in this lens.


Cendol is an Indonesian traditional beverage made from rice flour, served with grated ice and liquid brown sugar and coconut milk. Taste is sweet and savory drinks. In the area of Sunda drink is known as the cendol while in Central Java known as dawet ice . Growing popular belief in Indonesian society that the term "cendol" probably comes from the word "jendol (grains)", which is found in Sundanese, Javanese and Indonesian; this refers to the sensation that is felt when the grains of cendol through the mouth when drinking iced cendol.

The rice flour mixed with green dye and in press through a special filter, until grains shaped. Dyes are used initially is a natural dye from pandanus leaves, but is now used artificial food colorings. In Sundanese cendol steamer made way sift rice flour colored with suji leaf with a sieve to obtain a rounded oval shapes that taper at the ends.

This cendol is usually served as dessert or as a snack. It suit to be served during the hot day.

How to make cendol


Bir Pletok is a traditional beverage of ethnic Betawi. Bir Pletok is made from herbs and spices that grow in this country. But, why it is called beer? was it prohibited?

Islam is the most religion in Indonesia, for the moslem beer considered as Liquor so it is forbidden. But it's different with Bir pletok that we talking about. Obviously this beer is not contains of alcohol.

Bir Pletok is actually refreshing and warm. Besides it can be used to releasing thirst with ice cubes plus

Where was bir pletok name come from? Bir pletok came from Betawi's high class society in old day, they often hang out with the Dutch . They often look at the ways and habits of the Dutch people who drink beer. Pletok is came from the sound that pop out when the bottle cup opened

The main ingredient of Bir Pletok is ginger mixed with cardamom , lemongrass, cinnamon, secang wood to make red color of the beer and sugar. To produce a good bir pletok we use old big ginger . If you want to make it more spicy we can use Red Ginger.

People believe Beer pletok contains various benefits , such as:

* Secang wood relieves fever

* Ginger getting rid of colds

* Warms up abdominal

* And other

About Bir Pletok


Bajigur is a typical hot drink Sundanese people of West Java, Indonesia. Its main ingredient is palm sugar , and coconut milk. To add to the enjoyment also mixed a little ginger, salt and vanilla powder.

Drinks are served hot but some time it served cool with ice cube. Bajigur most suitable drink when the weather is cold and wet after the rain. Many people like to drink bajigur with some snacks like boiled bananas, boiled sweet potatoes, or boiled peanuts.

Bajigur Recipe :


300 gr palm sugar

100 grams sugar

salt to taste

2 pieces of pandan leaf

350 ml of water

900 ml coconut milk

2 tablespoons coffee powder

White bread to taste

How to make:

1. Mix brown sugar, granulated sugar, salt, pandan leaves and water. Simmer until it is really boiling, remove and strain.

2. Enter coconut milk into the mixture, and cook until cooked fro.

3. Serve in cups or small bowls with bread or a little plus coffee powder (if liked).

How to make bajigur


Sekoteng Central Java is the native drink taste ginger is usually served hot. Other ingredients are usually mixed into a drink sekoteng are green beans, peanuts, pacarcina (a kind of jelly)and chunks of bread Ordinary Sekoteng served at night. Sekoteng usually sold around by using a cart to carry. One side of ginger water to the pan along with the stove while the other side is a mixture of ingredients and prepare a place sekoteng.

Sekoteng Recipe:


300 ml of water

200 grams of granulated sugar

50 grams of ginger, thinly sliced ​​and crushed

5 pieces of pandan leaf

3 grains of fennel

3 cm cinnamon

For Content:

* 2 pieces of skinless white bread, cut into pieces

* 50 grams of roasted peanuts

* 50 grams of boiled green beans

* 50 grams of boiled kolang-kaling (indonesian date fruit)

* 50 grams of pacarcina (a kind of jelly), boiled

* Sweetened condensed milk

How to Make Sekoteng:

1. Boil water with sugar, ginger, pandan leaf, fennel, and cinnamon to boil. Lift and then strain.

2. Put in a small bowl pacarcina, kolang-kaling, green beans, peanuts, and bread. Pour the hot broth.


Es Teler is a cold beverage containing of avocado, young coconut, jackfruit cooked, and dilute coconut milk , sweetened with condensed milk and syrup. Ice can be used shaved ice or ice cubes

Another variation of es teler containing grass jelly, and kolang-kaling, and pacarcina, pieces of apple, papaya, sapodilla, melons, bread, and jelly.

Es teler was created by Tukiman Darmowijono, the ice man at Jalan Semarang in Central Jakarta in the 1980s. Tukiman's ice is so good that young children who drink admitted conveniences such as "drunk" due to drugs. Coconut ice blended with avocados that Tukiman sold at Jalan Semarang became known as "es teler (drunk ice)."

About Es Teler


Lahang Indonesia is a typical drink made from palm wine, sweet and fresh taste is characteristic of this drink.

Lahang intercepts obtained from palm trees. Male flowers are intercepted. How to bug it was not arbitrary. The farmers usually will leave early in order to tap palm freshness intact. And the tree must be 5 years old to get a goo lahang.

This drink is usually served as dessert or as a snack. It's taste very sweet if it served on a hot day.


Many are not familiar with this Betawi traditional beverage. It was the most delicious sticky sweet eaten in the cold, sluuurp delicious! Although snacks this one is rare, but still in demand by the culinary connoisseur.

Selendang Mayang , maybe some people are still unfamiliar with the name of the beverage on this one. These beverage may be one of the Betawi culinary heritage. This is because its existence is already very rarely found in Jakarta.

According to the remaining sellers, Selendang Mayang is a recipe handed down from ancestors acquired them. Although the prescription heritage, was the material used is the sago palm is not difficult. Bleak cake batter made ​​of gelatin, usually colored red or green combined with white so that attractive views. The colors are reminiscent of the color of this beautiful shawl. That's why it called the 'Virgin scarf '.

The dough that have been cut into pieces presented along with Java sugar syrup, coconut milk, and pieces of ice cubes. It felt a tinge of sweet sticky with a delicious savory coconut milk! Eaten when cold taste good. Selendang mayang usually found in urban areas (Glodok). But now, selendang mayang can also be found in Eat & Eat is located in one shopping center in kelapa gading district.


History of Java's traditional beverage store various stories. Many types of traditional beverage that is born of the creativity or trial and error. Beverages or who in the Java language called wedang, there are various kinds, among others wedang ginger, wedang ronde, wedang secang, and wedang uwuh.

Of the various types of wedang, wedang uwuh be one kind of unique, when seen from its name. Wedang which in Javanese means to drink, while uwuh itself means trash. But do not get me wrong, this is not just any uwuh wedang beverage trash, but trash is meant here is the organic foliage, which of course contains many properties.

Some properties of this uwuh wedang, among others:

* To lower cholesterol.

* As an anti oxidant.

* Refreshing body.

* Eliminates fatigue.

* Smooth flow of blood.

* Cure and prevent colds.

* And of course, can warm the body.

Testimony about Wedang Uwuh

Well i guess that's all i can shared to you about The Best Of Indonesian Traditional Beverages, I'll be happy if you can give me feedback. So don't forget if you visit Indonesia, don't forget to try all these beverages. Thank You

Interesting place in Indonesia

So what do you think about Indonesian traditional beverages?

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    • profile image

      othellos 4 years ago

      Excellent beverages. Looking for new coffee adventures and you offered some superb ones. Ready to try them all:=)

    • profile image

      anonymous 4 years ago

      I love cendol and I want to make it , but I don't know where I can buy the cendol mould [ or dawet/cendol mould ] in USA .... I looking for a lot internet but do not to know .please help me .thank

    • microfarmproject profile image

      microfarmproject 5 years ago

      Interesting and delicious-looking lens. I may have to try some of these. Thanks!

    • profile image

      corporaldjono 5 years ago

      as an Indonesian, I love cendol more than any drink. Especially on Ramadhan.. :)

    • profile image

      corporaldjono 5 years ago

      as an Indonesian, I love cendol more than any drink. Especially on Ramadhan.. :)

    • profile image

      jimmyworldstar 6 years ago

      Cendol looks really colorful and bajigur looks tasty like iced coffee. I notice a lot of these drinks use ingredients in the area like coconut milk and ginger. I like these traditional drinks since they're a good alternative to sodas and juices with a lot of additives to them.

    • JoleneBelmain profile image

      JoleneBelmain 6 years ago

      You were my 900th Squid Like :) ....These beverages look very different, but I wouldn't mind trying a few... thanx for the recipes.

    • LaurenIM profile image

      LaurenIM 6 years ago

      whoa, cendol looks delicious! must try!

    • profile image

      anonymous 6 years ago

      Would love to try these yummy and traditional dishes.

    • profile image

      JoshK47 6 years ago

      Very informative - made me quite thirsty! Blessed by a SquidAngel!

    • lucky izan profile image

      lucky izan 6 years ago

      @anonymous: i'm glad you like it, maybe i'll make lens about top 10 most beautiful place in Indonesia next time, thanks for your idea, i really appreciate it

    • lucky izan profile image

      lucky izan 6 years ago

      @anonymous: no problem, i'm sure you'll like it when you taste it

    • profile image

      jseven lm 6 years ago

      Very interesting, thanks for sharing!

    • lucky izan profile image

      lucky izan 6 years ago

      @jseven lm: thank you too..

    • profile image

      anonymous 6 years ago

      Looks Yummy! Bookmarked. Thanks for sharing this great lens. I suggest you create a lens like "Top 10 Most Beautiful Places in Indonesia." :)

    • profile image

      anonymous 6 years ago

      Very refreshing and exotic! Thanks for the servings!