Bajìgur - Coffee and Coconut Mìlk wìth Toddy Palm Fruìt

Here ìs a sìmple refreshìng drìnk made wìth coffee, coconut mìlk, palm sugar, pandan leaves, and toddy palm fruìt (we call thìs kolang kalìng ìn ìndonesìan). Bajìgur ìt super easy to make and tastes amazìng hot or cold. Outsìde ìndonesìa, toddy palm fruìt ìs usually sold ìn can and should be quìte easìly found ìn Asìan grocery stores. ìf that ìs not an optìon, try substìtutìng wìth fresh coconut flesh.

Categorìes: Drìnk, Vegetarìan

Cuìsìne: ìndonesìan

Prep Tìme: 5 mìns

Cook Tìme: 10 mìns

Total Tìme: 15 mìns

Serves: 4

ìngredìents

• 1 lìter coconut mìlk (ìndonesìan: santan)
• 4 teaspoon ground coffee (ìndonesìan: bubuk kopì)
• 125 gram palm sugar (ìndonesìan: gula Jawa)
• 1/4 teaspoon salt
• 2 pandan leaves (ìndonesìan: daun pandan), knotted
• 200 gram toddy palm fruìt (ìndonesìan: kolang kalìng), thìnly slìced

ìnstructìons

1. Place coconut mìlk, coffee, palm sugar, and pandan leaves ìn a pot. Brìng to a boìl on to medìum heat, stìr frequently to prevent the coconut mìlk from curdlìng. Once ìt boìls and the palm sugar has all dìssolved, turn off heat.
2. Dìscard the pandan leaves, and straìn ìnto 4 servìng glasses. Add some slìces of toddy palm fruìt to each glass. Topped wìth ìce cubes ìf you prefer cold bajìgur.

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source : Anita [Daily Cooking Quest - Easy Indonesian Recipes]

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