1. Recipes
  2. Snacks
  3. Kolak

Asian

Kolak

A warm Indonesian dessert of banana and sweet potato simmered in coconut milk with palm sugar and pandan leaf. Sold everywhere during Ramadan for breaking the fast, it is soft, fragrant and gently sweet, and is eaten warm or at room temperature.

SnacksLunch & dinnerVeganUnder 30 min
30 min10 prep · 20 cookEasy522 kcalper serving
Kolak

Method

  1. Peel 80 g of sweet potato and cut it into 2 cm cubes. Peel 1 of banana and cut it into 1.5 cm thick diagonal slices; keep the slices aside so they do not brown. Knot the pandan leaf so it releases its scent.
  2. Put 150 ml of water, 30 g of chopped palm sugar, the knotted pandan leaf and 1 pinch of salt in a small saucepan. Bring to a simmer over medium heat and stir for 2 minutes until the sugar has completely dissolved into a dark syrup.
  3. Add the sweet potato cubes and simmer, uncovered, over medium-low heat for 12 minutes, until a knife slides in with only slight resistance. Do not stir hard or the cubes will break up.

3 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

Per serving

522kcal
5gprotein
79gcarbs
24gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

3 more steps in the app

Open in Feat