GINGER MILK SEKOTENG RECIPE | www.Indonesian Recipes.com
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GINGER MILK SEKOTENG RECIPE – Earlier we gave you with West Java special beverages like Milk Bajigur Recipe and Bandrek Filled with Fruits Recipe. This time we will give you another special hot beverage coming from Central Java called Ginger Milk Sekoteng. Do you know sekoteng? Or have you ever heard about it? Sekoteng is a ginger-based hot drink which includes peanuts, diced bread, and pearl sago originated in Central Java and it can be found not only in Central Java, but also in Jakarta and West Java. It is usually served at the night to help you keep warm. You can get it from the street vendors who sell it using lorry. From the name of the beverage we’ll give you this time, it contains ginger and milk right? What if we also give you the nutrition facts of both? Okay, let’s start.

Ginger is the underground rhizome of the ginger plant with a firm, striated texture. It was originated from the mid-14th century from Old English gingifer, from Medieval Latin gingiber, from Latin zingiberi, from Greek zingiberis, from Prakrit (Middle Indic) singabera, from Sanskrit srngaveram, from the shape of its root. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young. It produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient of many dishes. They can be steeped in boiling water to make ginger tisane, to which honey and sliced orange or lemon fruit may be added. It can be made into candy or ginger wine, which has been made commercially since 1740. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines such as seafood, meat, and vegetarian dishes. Ginger contains a variety of vitamins and minerals such as carbohydrate, dietary fiber, protein, sugars, sodium, vitamin B6, calcium, iron, vitamin C, potassium, magnesium, phosphorus, Zinc, folate, riboflavin, and niacin.


Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects. It also has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain. The phenolic compounds in ginger are known to help relieve gastrointestinal irritation, stimulate saliva and bile production and suppress gastric contractions and movement of food and fluids through the GI tract. In addition, Chewing raw ginger or drinking ginger tea is a common home remedy for nausea during cancer treatment. Pregnant women experiencing morning sickness can also safely use ginger to relieve nausea and vomiting, often in the form of ginger lozenges or candies.

Milk is a pale liquid produced by the mammary glands of mammals can reduce the risk of many diseases. It contains many other nutrients including protein and lactose. As an agricultural product, it is extracted from mammals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world’s largest producer of milk, and is the leading exporter of skimmed milk powder, yet has little to no other milk product exports. It is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additives and industrial products. Cow milk is very rich in protein, fat, lactose, minerals, and energy.


After knowing the facts about sekoteng, ginger, and milk, do you want to know how to make Ginger Milk Sekoteng? If you do, take a look at the following recipe and try it out at home.


  • 1 l liquid milk
  • 150 g palm sugar
  • 50 g red ginger, pounded, toasted, and sliced
  • ¾ tsp. salt

Filling Ingredients

  • Mung bean, boiled
  • Bread, diced
  • Red dates palm, sliced


  1. Ginger milk: Cook all the ingredients at a low heat until boiled and aromatic, remove from the heat and strain.
  2. Prepare a serving bowl and add the filling into it until half of the bowl.
  3. Pour the hot ginger milk into the serving bowl until almost full.
  4. Serve the Ginger Milk while it is hot.

Note: Make approximately 3 serving bowls.


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About Istika

Why worry too much to eat? One cannot think well, love well, sleep well if one has not dined well. Enjoy the life and enjoy the meal.

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