Hi, P-assengers! Have you heard of bajigur? Or has it become one of your favorite drinks? Yep, no wonder if bajigur is one of your favorite drinks. All the sweetness, ginger flavor, and warmth can make our taste buds get hooked on the first sip. Even though this drink was a traditional drink and only a simple drink at that time, now bajigur has become a popular drink in millennial cafes.
Although many people like bajigur, the history of this drink don’t really reach the surface. Well, in this article, I will tell you everything about bajigur, a phenomenal drink from West Java. Not only the history, but also the benefits of bajigur, and how to simply make it.
1. History of Bajigur
Starting from West Java, bajigur was discovered accidentally by Sundanese farmers. Those who are used to drinking palm sugar water before leaving for work have innovated to add a few other elements to add bajigur to the version currently on sale. What was initially been only palm sugar water, now bajigur is added with ginger and coconut milk. And some people add bajigur with pandan and a little salt to balance it.
Starting from there, bajigur became a popular drink traded by traders selling carts in the 1990s. Unexpectedly, even though it only comes from farmers’ drinks, now bajigur is included in the drink menu of famed cafes in Indonesia!
2. Efficacy of ingredients used in bajigur
- Palm sugar stabilizes cholesterol levels in the body.
- Ginger helps release adrenaline hormones, boosts immunity, relieves throat and chest, can cure colds and coughs, inhibits the increase in stomach acid, acts as an antioxidant and anti-inflammatory, improves metabolic performance in the body.
- Pandan helps maintain a healthy stomach, increase appetite.
3. How to make a bajigur (Simple version!)
In the cold rainy season like now, it seems that drinking bajigur is the right choice. However, for those of you who are reluctant to go out or order bajigur through an online application, you can make your own with these straightforward steps!
Material:
- 1200 ml coconut milk
- 180 gr brown sugar/palm sugar
- 35 grams of roasted ginger, peeled
- 3 pandan leaves
- Cinnamon sufficiently
- Salt sufficiently
How to make:
- Boil coconut milk with brown sugar, ginger, pandan leaves, cinnamon and salt,
- Let stand until boiling and thickened, cook over low heat,
- Remove and serve bajigur immediately.
Well, that’s all information I could give about bajigur. Now, hurry, go to the kitchen and practice the recipe! Or, if you’re lazy, just order through the app. This traditional Indonesian drink is no less delicious than the contemporary drinks that you often order in cafes! And bajigur is a very, very appropriate choice to accompany those of you who want to study in the weeks leading up to the final exam of this semester. It’s gonna be delightful to study in the rain accompanied by a warm glass of bajigur. Always eager to learn, P-assengers! See you!
References:
- https://food.detik.com/info-kuliner/d-5127704/sejarah-bajigur-minuman-petani-yang-jadi-menu-di-kafe-kekinian?single
- https://www.tribunnews.com/travel/2021/03/20/10-khasiat-bajigur-dipercaya-bantu-ringankan-flu-batuk-hingga-hipertensi?page=all