Authentic Indonesian Kolak: A Sweet and Savory Delight

Ingredients

  • 4 ripe bananas
  • 2 sweet potatoes
  • 1 cup of palm sugar
  • 1 pandan leaf
  • 1 cup of water
  • 1 can (400ml) of coconut milk
  • 1/2 teaspoon of salt
  • 1 cup of jackfruit, optional

Steps and instructions

  1. Peel the bananas and cut them into slices. Peel the sweet potatoes and cut them into bite-sized pieces.
  2. In a pot, combine the palm sugar, pandan leaf, and water. Stir over medium heat until the sugar is fully dissolved.
  3. Add the coconut milk and salt to the pot, stirring well to combine.
  4. Add the bananas, sweet potatoes, and jackfruit (if using) to the pot. Stir gently to incorporate them into the mixture.
  5. Simmer the mixture over low heat for about 15-20 minutes, or until the bananas and sweet potatoes are tender.
  6. Once the fruits are tender, remove the pandan leaf. Your Kolak is ready to serve!

Tools for making

  • Pot - for cooking the kolak mixture
  • Knife - for peeling and cutting the bananas and sweet potatoes
  • Stirring Spoon - for stirring the ingredients in the pot
  • Measuring Cup - for measuring the palm sugar, water, and coconut milk

Recipe variations

  • Add palm seeds or mung beans for additional texture.
  • Replace sweet potatoes with taro or pumpkin.
  • Use brown sugar or coconut sugar instead of palm sugar.
  • Add a pinch of cinnamon or cardamom for a hint of spice.
  • Add diced pineapple or sliced apples for a fruity twist.
  • Replace coconut milk with almond milk for a dairy-free option.
  • Serve Kolak with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Garnish with roasted peanuts or sesame seeds for added crunch.
  • Add a splash of lime juice for a refreshing tang.

Recipe overview

Kolak is a scrumptious Indonesian dessert that's a delightful combination of sweet, creamy, and fruity flavors. This dish is traditionally served during the holy month of Ramadan. It features ripe bananas, sweet potatoes, and optionally, jackfruit, simmered gently in a rich mixture of coconut milk and palm sugar, scented with a pandan leaf. Making Kolak is a simple process and takes about 30 minutes from start to finish. This recipe will guide you through making this comforting dessert step by step. So, get ready to create a warm, soothing bowl of Kolak that's perfect for ending a meal or enjoying as a midday treat!

Common questions

  1. Can I substitute palm sugar with other sweeteners?
    Yes, you can substitute palm sugar with brown sugar or coconut sugar if you don't have palm sugar available.
  2. Is it necessary to use jackfruit?
    No, the jackfruit is optional. It adds a slightly sweet and tropical flavor to the dish, but the kolak will still be delicious without it.
  3. Can I use canned sweet potatoes instead of fresh ones?
    While fresh sweet potatoes are recommended for this recipe, you can use canned sweet potatoes as a convenient alternative. Just make sure to drain and rinse them before adding to the pot.
  4. Can I make kolak ahead of time?
    Yes, you can make kolak ahead of time. Once cooked, let it cool to room temperature and store it in the refrigerator. It can be enjoyed chilled or reheated before serving.
  5. Can I freeze leftover kolak?
    Yes, you can freeze leftover kolak. Transfer it to an airtight container and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating and serving.

Serving dishes and utensils

  • Pot - A pot is needed to cook the kolak mixture over the stove.
  • Stirring spoon - A stirring spoon or spatula is essential for stirring the ingredients together while cooking.
  • Knife - A knife is required for peeling and cutting the bananas and sweet potatoes.
  • Cutting board - A cutting board provides a stable surface for cutting the fruits and vegetables.
  • Serving bowls - Serving bowls are necessary for presenting and serving the kolak to your guests or family.
  • Ladle - A ladle comes in handy for scooping the kolak mixture into the serving bowls.
  • Optional: Jackfruit fork - If you choose to add jackfruit to your kolak, a jackfruit fork can be useful for removing the fruit from the can and serving it.

Origin stories

Kolak is an iconic delicacy from Indonesia, typically enjoyed during the holy fasting month of Ramadan. This sweet and creamy dessert, tempting with its blend of fruits and the distinctive flavor infusion of pandan and palm sugar, is traditionally served at the breaking of the fast. The name "Kolak" is said to have been derived from the old Javanese word "Kolak" or "Kolake", which means "mixture" or "potpourri", a delightful nod to the blend of fruits and flavors in this dish. It's interesting to note that despite its sweetness, Kolak is not considered a dessert in Indonesia, but rather a main course during Ramadan, symbolizing how sweetness and celebration can be found even in the midst of solemnity and sacrifice.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.