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Kolak Pisang Ubi
Banana and Sweet Potato Compote
A comforting and sweet Indonesian dessert, Kolak features tender pieces of banana and sweet potato simmered in fragrant coconut milk infused with palm sugar and pandan leaves. It's a popular dish, especially during Ramadan for breaking the fast.
๐ง ์ฌ๋ฃ
- 600 ml Coconut milk(Full-fat coconut milk is recommended for richness.)
- 150 g Palm sugar(Also known as gula merah or gula jawa. Can substitute with brown sugar if palm sugar is unavailable, though the flavor will be slightly different.)
- 4 Bananas(Use ripe but firm bananas, such as pisang kepok, pisang raja, or plantains. Cut into 1-inch thick slices.)
- 200 g Sweet potato(Peeled and cut into 1-inch cubes. Orange-fleshed sweet potatoes are commonly used.)
- 2 Pandan leaves(Tied into a knot. If unavailable, you can omit or add a strip of pandan extract (about 1/2 teaspoon) at the end.)
- 100 ml Water(Optional, to adjust consistency if needed.)
- 1/4 teaspoon Salt(Enhances the sweetness and balances the flavors.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the sweet potato: Peel and cut the sweet potato into uniform 1-inch cubes. This ensures even cooking.
โฑ๏ธ 5 minutes - 2
Prepare the bananas: Peel and slice the ripe but firm bananas into approximately 1-inch thick rounds. Set aside.
โฑ๏ธ 5 minutes - 3
Infuse the liquid: In a medium saucepan, combine the coconut milk, palm sugar, knotted pandan leaves, and salt. Heat over medium heat, stirring occasionally, until the palm sugar has completely dissolved. Do not boil vigorously at this stage; you want to melt the sugar gently.
โฑ๏ธ 10 minutes - 4
Cook the sweet potato: Add the sweet potato cubes to the saucepan. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
โฑ๏ธ 20 minutes - 5
Add the bananas: Gently add the sliced bananas to the pot. Continue to simmer for another 5-7 minutes, or until the bananas are heated through and slightly softened but still hold their shape. Avoid overcooking the bananas, as they can become mushy.
โฑ๏ธ 7 minutes - 6
Adjust consistency and serve: Remove the pandan leaves. Taste and adjust sweetness if necessary. If the kolak is too thick, you can stir in a little water (about 100ml) to reach your desired consistency. Serve the Kolak warm or chilled.
โฑ๏ธ 3 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use full-fat coconut milk.
- โEnsure sweet potatoes are cooked until tender but not falling apart.
- โBananas should be added towards the end to prevent them from becoming overly soft.
- โKolak can be enjoyed warm as a comforting dessert or chilled as a refreshing treat.
- โThis dish is a traditional favorite for breaking the fast during Ramadan.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add cooked tapioca pearls (sago) along with the bananas for added texture.
- Include chunks of ripe jackfruit (nangka) for an extra layer of tropical flavor.
- A pinch of ground ginger can be added with the sweet potato for a subtle warmth.