Drinks
Bajigur Minuman Rempah (Sundanese Spiced Coconut Milk Drink)
Prep
10 min
Cook
20 min
Servings
4
Level
Easy
A warm, creamy traditional Sundanese drink made from coconut milk, palm sugar, ginger, and a pinch of salt! Bajigur is the perfect companion for chilly nights in Bandung — fragrant with spices, sweet and savory in taste, with a warming kick of ginger that instantly heats up your body. It's usually sold alongside bandrek from street food carts.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500ml thick coconut milk
- 300ml water
- 100g palm sugar (sliced or shaved)
- 2 inch piece large ginger (smashed)
- 1 stalk lemongrass, smashed
- 2 leaves pandan leaves
- 1/4 tsp salt
- 1/4 tsp vanilla powder (optional)
- To garnish: boiled kolang-kaling (sugar palm fruit)
- Chunks of young coconut
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👩🍳 Instructions
- 1 Boil the water together with the smashed ginger, lemongrass, and pandan leaves for 10 minutes until fragrant
- 2 Add the palm sugar and stir until dissolved
- 3 Pour in the thick coconut milk, stirring gently
- 4 Add the salt and vanilla
- 5 Cook on low heat for 10 minutes — don't let it boil hard so the coconut milk doesn't curdle
- 6 Stir occasionally so the coconut milk mixes evenly
- 7 Strain the bajigur into glasses or a teapot
- 8 Serve warm with kolang-kaling and chunks of young coconut in the glass
- 9 You can also drink it plain without any add-ins
💡 Tips
• Real palm sugar makes bajigur taste far better than regular brown sugar
• Don't let the coconut milk boil hard — keep the heat low and stir constantly so it doesn't curdle
• The ginger should be smashed, not sliced, so its aroma comes out fully
• Bajigur tastes best when sipped on a cold day — add more ginger if you want it warmer
📊 Nutrition Facts / serving
180
Calories (kcal)
2g
Protein
10g
Fat
22g
Carbs
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