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Kolak Pisang Ubi

Name: Kolak Pisang Ubi
Prep time: PT20 minutes
Cook time: PT30 minutes
Total time: PT50 minutes
Yield: 6
Cuisine: Indonesia
Ingredients: 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 undefined 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 undefined 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.)

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.

準備時間20 minutes

烹飪時間30 minutes

總計時間50 minutes

份量6

難度Easy

2 個編輯· Feb 8

製作您的版本

Kolak Pisang Ubi - Indonesia traditional dish

🧂 食材

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.)

👨‍🍳 步驟

1
Prepare the sweet potato: Peel and cut the sweet potato into uniform 1-inch cubes. This ensures even cooking.
⏱️ 5 minutes
2
Prepare the bananas: Peel and slice the ripe but firm bananas into approximately 1-inch thick rounds. Set aside.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 3 minutes

追蹤您的烹飪記錄

💡 專業提示

✓For a richer flavor, use full-fat coconut milk.
✓Ensure sweet potatoes are cooked until tender but not falling apart.
✓Bananas should be added towards the end to prevent them from becoming overly soft.
✓Kolak can be enjoyed warm as a comforting dessert or chilled as a refreshing treat.
✓This dish is a traditional favorite for breaking the fast during Ramadan.

✨ 創意點子

發揮創意，製作屬於您自己的食譜版本

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.