How to Make Moké

Moké is the most popular alcoholic drink in Flores. Moké usually served especially on great days. But, in some places in East Flores, moké has been an alternative drink besides water. It is caused of the lack of water there. That’s why processing moké is a common in some places in Flores. It is made from palm’s sap which is well-known as nira. Nira is collected from some trees until it is enough to be processed

Firstly, nira is boiled in a big clayed caldron. The caldron has a small mouth which is directly connected to a vertical bamboo. The bamboo is also connected to two others bamboo; which another is positioned horizontally and the other is tilted. When the nira is boiled, its vapour will be channelled through the bamboos. As the vapour is passing through inside the bamboos, it is condensed into liquid, because it lost its heat. Then, inside the tilted bamboo, the condensed vapour is flowed into a container. After that, a kind of seasoning spice can be mixed up in it so it will be more alcoholic and tasteful. Finally, the moke is ready to be served.

Moké has some classes according to its quality. The first class is the first quality, which is more alcoholic. This kind of moké is the first produce from new fresh nira. The second class is medium, which is produced from the nira that have only been boiled once. And, the third class is lesser alcoholic. It is from the nira that has ever been boiled twice; and usually it is mixed with a little water. All of these kinds are processed within the same way. It's simple, isn't it?