The Drink of Rice Kaempferia galanga ( beras kencur )

Rice Kaempferia galanga a refreshing drink typical of Indonesia (Java). The drink is also classified as an herb because it has properties increase appetite. Kaempferia galanga rice is very popular because it has a sweet taste and fresh.The main ingredient of rice Kaempferia galanga, of course, is rice (smoothed) and rhizomes Kaempferia galanga. The combination of rice and Kaempferia galanga many contain vitamin B which can stimulate gastric provide hunger besides herbal rice Kaempferia galanga if taken regularly every day can help thicken the wall of the stomach to heal the ulcer disease (for healing ulcers should not be mixed with ginger and to acid kawak may be just a little). Sweetness comes from brown sugar (palm sugar or palm sugar) added. Kencur contributed to a slightly spicy flavor that tasted if Kaempferia galanga rice drink, to taste spicy rice Kaempferia galanga herbs are usually added ginger to taste.

Raw material :

Rice, roasted for 5-10 minutes 10 gr

Fresh Powder 15 gr

4 ounces fresh ginger

Tamarind 5 gr

Cinnamon 0.1 gr

20 gr palm sugar

a little salt

Cloves bit

turmeric bit

Water 100 ml

Ways of making:

Roasted rice for 5-10 minutes (fried without oil)

Powder, ginger, Acid, Cinnamon, turmeric, cloves cut into small pieces and then boiled for 10 -15 minutes. This stew occasional stirring.

Once completed, this stew is then filtered with a clean cloth. In beningan is still hot add salt and sugar to taste each.

This concoction cooled to lukewarm, then add the rice that have been roasted.

To remove the wind, plus herb kedawung beans that have been roasted and Botor each 3 pieces.