Kolak or Kolek (fruit in coconut milk) is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf for flavour. The dish later on known as Kolek Pisang. 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 served cold during Iftar (break a fast). It’s good for filling up the sugar that you’re losing during the fasting. It was my lucky day when I found sweet potato (ubi jalar) in local supermarket here. Even though the price is expensive compare to Indonesia, where for 1 kilo is just thousand of rupiah. This type of potato is really rare here. No wonder is so expensive!
Cooking time: 15 minutes
- 200 ml coconut milk
- 100 g palm sugar
- 1 sachet vanilla sugar
- 1 large bananas, sliced
- 1 small sweet potato (ubi jalar), peeled and cut into small pieces
- 2 pieces of ripe jackfruit, finely diced (optional) – I don’t use it since no one selling it here
- A pinch of salt
- 100 ml water
1. Simmer the sweet potato (ubi jalar) into boiling water until soft.
2. Add coconut milk, palm sugar, vanilla sugar and salt. Then add all remaining ingredients. Continue cooking for few minutes.
3. Serve, you can add few ice cubes as well.