Kolak waluh is a popular pumpkin dish, especially in Central Java. Here, the pumpkin is stewed in a dessert soup of coconut milk, pandan leaves, palm sugar, and spices, and served hot or cold.
- 1 medium size pumpkin (around 1 kg)
- 100 gr palm sugar
- 3 tbsp granulated sugar
- Pinch of salt
- 4 cm cinnamon bark
- 4 cloves
- 2 pandan leaves, cut in pieces
- 120 ml coconut milk
- 1 lt water
- Cut open the pumpkin, slice, remove the seeds.
- Peel, cube and wash the pumpkin carefully. Set aside.
- In a cooking pot, bring to a boil over medium high heat: palm sugar, granulated sugar, pinch of salt, cinnamon, cloves, pandan leaves and the water.
- When the water boils, add the pumpkin cubes. Bring to a boil, then reduce the heat to medium.
- Add coconut milk and continue cooking for another 15-20 minutes. Stir the soup regularly to prevent the coconut milk from breaking.
- Serve the kolak hot, cold or lukewarm.
- Though the recipe calls for peeled and deseeded pumpkin cubes, it is also very common to use the fleshy shell and the seeds. They are edible, flavourful and nutritious. Just make sure to wash them thoroughly before cooking.
Keywords: Quick and easy, cinnamon, pandan leaves, palm sugar