What Is Jamu Beras Kencur?
Jamu Beras Kencur — rice and aromatic ginger tonic — is one of the most beloved and widely recognized Jamu drinks in Indonesia. While Kunyit Asam is the queen of women's Jamu, Beras Kencur is often considered the drink of energy and vitality, traditionally given to children, students, and laborers to combat fatigue and strengthen the body.
The star ingredient is kencur (Kaempferia galanga), a small rhizome distinct from common ginger and galangal. It has a strikingly aromatic, almost camphor-like scent with sweet and earthy undertones — unlike anything else. Combined with soaked raw rice, palm sugar, and warm spices, it produces a thick, fragrant, milky-brown drink that is both nourishing and invigorating.
The Role of Kencur
Kencur is sometimes called "lesser galangal" in English, but Indonesians consider it a herb unto itself. In Jamu tradition, kencur is associated with:
- Restoring energy and reducing fatigue
- Relieving coughs and clearing the chest
- Supporting appetite in children
- Easing muscle aches after exertion
Its strong, distinctive aroma comes from ethyl-p-methoxycinnamate and other essential oils — compounds that also make it a prized ingredient in traditional Javanese lulur (body scrub) formulas.
Ingredients
Makes approximately 4 servings.
- 75g raw white rice, washed and soaked overnight (or at least 4 hours)
- 30–40g fresh kencur root, peeled (about 4–5 small rhizomes)
- 2 cm fresh ginger, peeled
- 3 tablespoons palm sugar (gula jawa), grated
- ½ teaspoon fine salt
- 600ml water
- Optional: 1 tablespoon raw honey (added after straining)
- Optional: a few drops of fresh lime juice for brightness
Step-by-Step Instructions
- Drain and dry the soaked rice slightly. The overnight soak softens the rice so it blends smoothly, creating the characteristic thick, starchy texture of Beras Kencur.
- Pound the kencur and ginger. Use a mortar and pestle to pound the kencur and ginger into a rough paste. This releases far more aroma than a high-speed blender.
- Blend everything together. Combine the soaked rice, kencur-ginger paste, and 300ml of the water in a blender. Blend until as smooth as possible — about 2–3 minutes on high speed.
- Strain thoroughly. Pour the blended mixture through a fine mesh strainer or double layer of cheesecloth into a saucepan. Press and squeeze to extract all liquid. Discard the solid residue.
- Cook gently. Add the remaining 300ml water, palm sugar, and salt to the strained liquid in the saucepan. Heat over medium-low flame, stirring continuously, until the palm sugar dissolves and the mixture is warm and slightly thickened — about 8–10 minutes. Do not boil.
- Cool and adjust. Remove from heat. Taste and adjust sweetness or salt. Stir in honey or lime juice if using, once the liquid has cooled slightly.
- Serve or store. Serve warm or at room temperature. Store in sealed glass bottles in the refrigerator for up to 3 days. Shake or stir well before serving, as the rice starch settles.
Serving Suggestions
- Drink a small cup (100–150ml) in the morning as an energizing breakfast accompaniment.
- Serve warm to children in cooler weather as a nourishing tonic.
- Offer chilled as a refreshing mid-afternoon drink in warm weather.
Finding Kencur Outside Indonesia
Fresh kencur can be difficult to source outside Southeast Asia. Check Chinese and Southeast Asian grocery stores, as it is also used in Thai and Malaysian cooking. If fresh kencur is unavailable, dried kencur powder can substitute — use about 1½ teaspoons of powder in place of fresh rhizomes. The flavor will be less vibrant but still characteristic.
Jamu Beras Kencur is more than just a drink — it is a taste of childhood and home for millions of Indonesians. Brewing it yourself is a deeply rewarding act of connection to one of the world's most enduring herbal traditions.