Recipe for Making Wedang Coro, Body Warmer in Cold Weather

Wedang coro is a typical drink from Pati Regency, Central Java. At first glance, the name is similar to a drink from Jepara City, namely herbal adon-adon coro, but in fact it is not the same and is even very different in terms of the ingredients used and the taste. However, wedang coro is almost similar to a typical Betawi drink, namely beer pletok.

The word "wedang coro" comes from Javanese, namely "wedang" means "drink", while "coro" means "way". If translated in terms, it means drinking through several methods/stages.
This traditional drink has been passed down from generation to generation. Initially, the sellers peddled on foot. However, now many people are switching to motorbikes.

A brief History:

Wedang coro is a traditional herbal medicine inherited from the reign of Raden Patah, the first king of the Demak Kingdom in 1478-1518.

To make it, there are several ingredients that need to be prepared.


150 ml ginger water (from 200 grams of grated ginger)
2 pandan leaves, tied
2 lemongrass leaves
400 ml coconut milk, from 1/4 coconut
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 cm cinnamon
2 cloves
1 cm galangal (crushed briefly)
150 grams of brown sugar
100 ml water
100 grams of rice flour

Material contents:

100 grams young coconut, cut into cubes.

How to Make Wedang Coro:

1. Clean the whole ginger then grill it.

2. Crush the roasted ginger with the lemongrass.

3. Finely chop the brown sugar.

4. Roast the diced young coconut meat until you can smell the aroma. Later it is made to fill wedang dishes.

5. Boil water until it boils.

6. Reduce the heat, add the crushed ginger and lemongrass.

7. Add the chopped sugar and stir until dissolved and mixed well.

8. Add salt, ground pepper, cinnamon, cloves and galangal. 

9. Then add the thick coconut milk while stirring, then add the pandan leaves.

10. Finally add the dissolved rice flour. Keep stirring so that there are no lumps, then wait until the wedang boils.

Wedang coro is ready to be served while still warm with young coconut.
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