Kolak Ubi dan Pisang

Serves 4

“Kolak”, this sweet thang is so imbedded in the Indonesian culture especially on Ramadhan days. It is an appetizer believed to boost back the energy lost from a whole day of fasting. But for me sensitive to gastric pain, I will never eat it before I eat rice. So, how do we like it??? Just as you like your peas porridge:

We like it hot,
We like it cold,
We like it in the pot 9 days old

Yes, kolak taste get’s better after days and days heated in the pot.

There is various version, those using white sugar and other uses coconut sugar. Also variations in the composition. One this is for sure, it is easy to prepare.

2 medium sweet potato
3 not so ripe bananas
3/4 cup brown sugar
1 tsp vanilla powder
1/4 tsp salt
1 screwpine leaf
1/2 tsp cinnamon powder
250 ml light coconut milk

How to prepare:
-peel and cut the sweet potatoes into small blocks,wash and add them in the pan
-add enough water to cover the sweet potates and boil them for 15 minutes
-take out excess water and add the coconut milk
-add the brown sugar, vanilla powder, salt, cinnamon powder
-cut the screwpine leaf into 2,5 cm pieces and add into the pan
-stir gently and let it boil into a bubble
-peel and cut the bananas into small pieces and add into the pan
-cook for another 2 minutes and turn off


4 thoughts on “Kolak Ubi dan Pisang

  1. This sounds incredible! Buuuut I’m pretty sure there are no screwpine leaves to be found around these parts. Could you recommend a substitute?
    Also- I thought I’d take a minute to drop you a line because you are one of my more recent wp.com followers and I’ve recently moved my hosting. You can still follow Sugar Dish Me via email or rss feed- the URL is still the same http://www.sugardishme.com/
    Thank you so much for taking the time to read, write, and interact!!! So much appreciated!
    P.S.- this background is completely gorgeous!

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