JAMU BERAS KENCUR

 Jamu beras kencur is a traditional Indonesian herbal drink made from rice and kencur (Kaempferia galanga), also known as aromatic ginger or sand ginger. Here's a recipe to make jamu beras kencur:


Ingredients:

  • 1 cup of white rice
  • 2-3 pieces of kencur (about 50 grams), peeled and sliced
  • 2 liters of water
  • Palm sugar or honey to taste (optional)
  • A pinch of salt (optional)
  • A squeeze of lime or lemon juice (optional)

Instructions:

  1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
  2. In a large pot, combine the rinsed rice and water. Bring it to a boil over medium heat.
  3. Once boiling, reduce the heat to low and let the rice simmer until it becomes soft and mushy, about 30-40 minutes. Stir occasionally to prevent sticking.
  4. While the rice is cooking, peel and slice the kencur.
  5. Once the rice is cooked and softened, add the sliced kencur to the pot.
  6. Continue to simmer the mixture for another 10-15 minutes to allow the flavors to infuse.
  7. Remove the pot from the heat and let the mixture cool down to room temperature.
  8. Once cooled, strain the mixture through a fine sieve or cheesecloth to separate the liquid from the solids. Press down on the solids to extract as much liquid as possible.
  9. If desired, sweeten the jamu with palm sugar or honey to taste. You can also add a pinch of salt for flavor balance and a squeeze of lime or lemon juice for acidity.
  10. Stir well to combine all the ingredients.
  11. Serve the jamu beras kencur warm or chilled, according to your preference.

Jamu beras kencur is known for its unique taste, combining the earthy flavor of rice with the aromatic and slightly spicy notes of kencur. It's often consumed as a traditional remedy for indigestion, nausea, and to boost energy. Enjoy your homemade jamu beras kencur!

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