Kolak is a fruit based dessert popular in Indonesia during the month of Ramadan. Traditional kolaks are made with banana, jackfruit, coconut milk, palm sugar and pandanus leaves. Our kolak recipe pretty much follows the same tradition except for pandanus leaves. It is not easily available to many and using it to demonstrate a recipe that cannot be enjoyed by many seemed pointless. We substituted pandanus with the easily available bay leaf and added a few slivers of ginger to induce some warmth.
We prefer serving kolak at room temperature or cold, but if it is not your thing, enjoy it the way you prefer. Our kolak recipe will yield 4 servings, with 383 kilocalories in each. To make kolak, you will need the following ingredients,
Ingredients, Measurements & Nutritional Values
|Jackfruit flesh||150 grams|
|Sweet Potato||125 grams|
|Coconut milk||400 ml|
|Palm Jaggery||40 grams|
Click on the nutritional chart below to zoom
- Bananas are rich in potassium. Potassium is essential to maintain healthy nerve and muscle function. It also helps maintain a healthy fluid balance in the body.
- Jackfruit is a good source of vitamin antioxidants. These vitamin antioxidants offer protection from some types of cancer, ageing and degenerative disease.
- Sweet Potato contains good levels of magnesium. Magnesium is a relaxation and anti-stress mineral.
- Coconut milk is a rich source of vitamins B, C and E. Vitamin C and E help maintain a strong immune system.
Video Walk Through : Kolak Recipe
Instructions : Kolak Recipe
- Set a sauce pan on medium heat.
- Add half a litre of water and bring it to a boil.
- Add bay leaves, slivers of ginger and palm jaggery to the water. Mix and allow the palm jaggery to dissolve.
- Once the palm jaggery is dissolved and the water is flavoured by the bay leaf and ginger, add diced sweet potatoes. Allow the sweet potatoes to soften for 10 to 15 minutes on medium heat.
- Once the sweet potato goes soft, bring in the fruits. Add jackfruit flesh and banana.
- Mix and simmer on medium heat for 5 minutes.
- Add freshly pressed coconut milk and stir for a minute or two. Set the heat on low and allow it to simmer for 10 minutes. Click here to find our HOW TO instructions to make fresh coconut milk.
- Take it off the heat and allow it to rest for 15 to 20 minutes.
We personally prefer kolak either at room temperature or chilled.
Kolak – A Soothing Dessert From Indonesia, another healthy recipe, the hissing cooker way.