5 Local drinks to taste while in Bali

We wrote about many Balinese and Indonesian dishes that are amazing and so, so yummy, so now it is time to try out some local drinks as well! We give you 5 great beverages, that are also healthy and good to drink in hot and humid weather.

Es daluman: green grass jelly on ice A refreshing jelly drink made from the leaves of the Cyclea barbata plant has a taste that may be bland on its own, but when prepared with coconut milk and sugar syrup, it serves as a great dessert drink for any occasion. Besides great for aiding digestion, just like sea- weed jelly, the drink is known to have reme- dial properties such as easing hypertension, and the leaves are rich in antioxidants.

Es cincau: black glass jelly on ice
Popular throughout most of Southeast Asia, black jelly, otherwise known locally in Bali as cincau, is a common addition to dessert drinks. The jelly is made from the leaves of the Chinese mesona plant. After it is pro- cessed, the jelly is cut into slices or cubes, then served with coconut milk, syrup, and
ice, or with condensed milk. The texture is not as viscous as green grass jelly. It is known among locals to aid in easing fevers, hyper- tension, and constipation.

Jamu: Javanese herbal drink
This traditionally Javanese herbal drink is popular throughout Indonesia and comes in a wide variety of recipes, each for a specific remedy, from digestive disorders to enhanc- ing virility. It is made from natural ingredi- ents, such as roots, barks, flowers, seeds and leaves of certain plants. Honey, milk, and eggs are sometimes added for taste and to enrich its curative properties.

Loloh: Balinese herbal drink
Balinese herbal drinks or loloh are made from various types of leaves and fruits. It is usually consumed to maintain health and mixed with ingredients that are known for their therapeutic benefits. Some of the most commonly used are tibah or morinda fruit,
hibiscus flower, daun kayu manis or leaves of the star fruit, gooseberry tree. They are mixed together with herbs and spices such as salt, roast shallots, ginger, and turmeric.

Tuak: palm wine
You can find this drink sold in villages in north, central and east Bali, where it is mostly produced. Unlike the better known Balinese rice wine of arak, tuak is a milky palm wine that comes in two variants: sour and sweet, although both offer a sour aftertaste. Tuak usually has a lesser alcohol content than arak, but doesn’t keep fresh for long.■

Bali Pocket Magazine