Description
Kolak pisang is a popular Indonesian dessert soup, consisting of bananas boiled in coconut milk, palm sugar, and pandan leaves. A favourite iftar dessert during the fasting month of Ramadan, enjoyed when breaking the fast.
Ingredients
Scale
- 250 gr bananas, ripe
- 250 gr sweet potatoes, yellow
- 100 gr sugar palm fruits
- 2 fresh pandan leaves, knotted
- 100 gr palm sugar
- 0.5 cup sugar
- Pinch of salt
- 1.5 ltr water
- 400 ml coconut milk
Instructions
- Peel and cut the bananas into small pieces (2 cm).
- Peel and wash the sweet potatoes, cut into 2×2 cm cubes.
- Put all the ingredients in a large cooking pot, making sure to put the coconut milk last. Stir well.
- Cook on medium heat until the soup boils.
- Then, reduce the heat to medium low for another 20 minutes or until the sweet potatoes are tender. Stir the soup regularly during the cooking process.
- Adjust the sweetness.
- Transfer the kolak into a serving bowl.
Notes
- Choose ripe cooking bananas with firm texture.
- Leftover kolak can be stored in the fridge for 2 days.
- If sugar palm fruits are not available, they can be substituted with sea coconut or Nata de Coco
Keywords: Sweet Potato, Quick & Easy, Vegan, Pandan Leaves