Kolak. Kolak (or kolek) is an Indonesian dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (P. amaryllifolius). A variation in which banana is added, is called kolak pisang or banana kolak. Other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, and tapioca pearls.
Pumpkin, sweet potato (ubi jalar), jackfruit, and cassava (singkong), may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually. You can cook Kolak using 9 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Kolak
- Prepare 500 g of yellow cassava.
- You need 500 g of fermented cassava (tape).
- You need 350 g of pumpkin (labu kuning).
- Prepare 100 g of palm sugar.
- Prepare 4 pcs of musa belle banana (pisang raja).
- It’s 4-5 of pandan leaves.
- You need of Salt & sugar.
- It’s 1 1/2 L of coconut milk (santan).
- Prepare 1 1/2 L of Water.
Kolak (or kolek) is an Indonesian dessert prepared with a base of palm sugar and coconut milk, flavored with pandanus leaf. One of the most popular versions includes plantain and is called kolak pisang or banana kolak. With its rich and intense flavors, Indonesian cuisine is one of the most colorful cuisines in the world. This diversity comes from the fact that.
Kolak step by step
- Add water to the coconut milk and bring to boil..
- Cut the yellow cassava and steam..
- Cut fermented cassava with the same size as the yellow cassava..
- Cut the bananas to the same size as the cassava.
- Cut the pumpkin to the same size as the bananas.
- Boil all the ingredients into the coconut milk soup starting with the hardest to the softest texture (yellow pumpkin – steamed cassava – banana – fermented cassava).
- Put pandan leaves into the soup and season it..
- Best served while it's warm (but i like to serve it cold).
- Tips: to save the time, make the coconut milk the day before, and put in fridge..
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