Kolak (Kolak)
Overview
Kolak is a sweet Indonesian dessert soup of fruit and tubers cooked in coconut milk and palm sugar. Palm or coconut sugar is melted with water and a knotted pandan leaf, then pieces of plantain or banana, sweet potato and sometimes pumpkin, cassava, jackfruit and kolang-kaling, the chewy translucent fruit of the aren palm, are simmered until soft. Coconut milk and a pinch of salt are added at the end. The soup is caramel-brown, rich and fragrant with pandan. It is served warm, at room temperature or chilled. The best-known version, with banana, is called kolak pisang.
History
Kolak is the most popular takjil in Indonesia, the sweet snacks and drinks eaten to break the fast at sunset during Ramadan. In the weeks of Ramadan, stalls selling kolak appear along roads and outside mosques all over the country, and families make large pots at home. It is also a popular street food all year round.
Main ingredients
Banana, sweet potato, coconut milk, palm sugar, pandan leaf, kolang-kaling (palm fruit). The soup is built on coconut milk and palm sugar and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Coconut soups · More soups from Indonesia
Recipe
Method
- 1
Dissolve the palm sugar in the water with the pandan leaves and bring to the boil.
- 210 min
Add the sweet potato and simmer for 10 minutes.
- 35 min
Add the bananas and kolang-kaling and cook for 5 minutes.
- 4
Pour in the coconut milk with the salt and heat gently without boiling.
- 5
Serve warm or chilled.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
