Cosy up in the summer rains with this sweet Indonesian tea called sarabba, this recipe is from Dappur Emak.
Prep time: 5 minutes
Cooking time: 5 minutes
Makes: 4 mugs
Ingredients
250g brown sugar
300g ginger
½ tsp peppercorns
1,500ml coconut milk
300ml water
lemongrass
1. Back to the grind (and mash)
Grind 1/2tsp peppercorns in a pestle and mortar, tip into a saucepan for later.
Then, mash 300g ginger in the pestle and mortar – leave it rough and scraggly – like you might be post monsoon downpour (don’t grate or blend).
Add to the saucepan with 250g brown sugar and 300ml water.
Cook your concoction until the brown sugar has dissolved and the mixture is boiling.
Next, add 1.5l coconut milk and cook until boiled, stirring continuously.
Once the tea has boiled, take it off of heat – don’t heat for too long otherwise the coconut milk will separate, like the islands of the Indonesian archipelago.
Strain your tea through a fine mesh sieve.
Bash a lemongrass and add to each cup at the end.
Dink and sink!
Food for Thought
Lizzy says: “I had high hopes for this drink because I am a big fan of milky sweet chai… but this was a little too sweet and ended up giving me a really bad headache that was reminiscent of gasping tre leches cake. I might make this again in future, but if I did I would add A LOT less sugar! 4/10″
Kate says: “Lizzy and I have a big spreadsheet of things we want to make but we don’t always write down where the idea came from. This is one where I have no idea whatsoever, particularly because it is pretty much impossible to find a recipe in English?! We relied on an autodubbing from an Indonesian youtube channel so there is a high possibility this is not accurate. I really liked this but it was toooooooo sweet, I should have really reduced the amount of sugar that was suggested and then I think it could have been quite nice. A little bit like an Indian chai but much more gingery and thick. With some tweaking I think this could be really good but for now 4/10“
4/10 Gasps
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