Dawet is one of the most popular traditional beverages in Indonesia, especially in the Central Java region. One of the most well-known variations of dawet comes from Banjarnegara, a regency located in the western highlands of Central Java. Dawet Banjarnegara has become a cultural culinary identity that is legendary and passed down through generations.
The Origin and History of Dawet Banjarnegara
Etymologically, the word “dawet” comes from the Javanese language and refers to a drink made from cendol (small elongated rice flour jelly), coconut milk, and melted palm sugar. This drink has existed for hundreds of years and is commonly served at various traditional ceremonies, such as family celebrations, weddings, and village rituals.
However, Dawet Banjarnegara has unique characteristics that set it apart from other regional variations like Dawet Ayu or Dawet Ireng.
According to local sources and oral traditions, Dawet Banjarnegara began to gain popularity in the early 20th century. It was first made by the residents of Banjarnegara District as a refreshing and sweet treat in the heat of the day. Over time, thanks to its distinctive taste and simple preparation, dawet became a popular commodity sold in traditional markets. This is where the term “Dawet Ayu Banjarnegara” originated, which later gained widespread recognition outside the region.
Photo: Dawet Banjarnegara, a refreshing traditional drink (source: wisata.banjarnegarakab.go.id)
Distinctive Features of Dawet Banjarnegara
Some of the distinguishing features of Dawet Banjarnegara include:
Chewy and soft cendol made from rice flour or sago flour, with a natural green color derived from pandan or suji leaves.
Thick palm sugar syrup, made from pure coconut sugar, which gives a rich sweetness and a distinctive aroma.
Rich and savory fresh coconut milk that balances the sweetness.
Served with shaved ice or ice cubes, making it an ideal thirst-quencher.
Sometimes served in a small coconut shell bowl, enhancing the traditional feel.
Dawet Ayu: A Branding That Elevates Banjarnegara’s Name
The name “Dawet Ayu” gained more prominence in the 1980s. This term was adopted by dawet sellers from Banjarnegara who migrated to major cities like Jakarta, Bandung, and Surabaya.
The word “Ayu”, meaning beautiful or charming in Javanese, was chosen as a marketing strategy to associate dawet with something attractive, delicious, and tempting. Since then, the term “Dawet Ayu Banjarnegara” has become an iconic traditional beverage closely tied to the region’s identity.
Photo: A Dawet Ayu Banjarnegara vendor—more than just a source of income, they help preserve this traditional drink (source: rri.co.id)
A Cultural Heritage and Culinary Treasure
Dawet is not just a culinary product—it is also a part of the culture. In Banjarnegara, dawet is often served during traditional ceremonies such as mitoni (seven-month pregnancy ritual), Javanese weddings, and thanksgiving rituals. It is also a staple in local festivals and events, symbolizing hospitality and the region’s natural richness.
The local government of Banjarnegara frequently promotes dawet as a flagship MSME product and part of its tourism campaign. Many training programs are held to teach modern dawet production and packaging techniques to improve its market value and outreach.
Dawet Banjarnegara is more than just a traditional drink—it is a reflection of culture, history, and the local wisdom of Central Java. Its blend of sweet, savory, and refreshing flavors continues to appeal across generations. As times change, dawet evolves as well, while preserving the traditional values passed down from ancestors. If you visit Banjarnegara, enjoying a glass of Dawet Ayu Banjarnegara is an experience you should not miss.(pj/mkt)