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Kolak is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf for flavour. In some versions, mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolak pisang. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold.
4 - 6
300 grams of pumpkin
150-200 grams of ripe jackfruit flesh (yellow) or canned ripe jackfruit flesh
80-100 grams of palm sugar
150 milliliters of coconut milk
5-8 grams of vanilla sugar
1-2 cinnamon sticks
Prepare the ingredients.
Kotányi sponsors COOKLE.AT this year with many different spices and herbs.
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