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Add a photoTwo weekends ago, I made Kolak - a type of Indonesian dessert, that my Mom usually prepares for us back home.
Ingredients
- 200-300 ml Thick coconut milk from fresh grated coconut
- 1 litre Coconut milk from one fresh coconut
- 2-3 Pandan leaves
- 1 tsb Vanilla extract
- 1 Horn Banana/Pisang Tanduk, skinned and chopped
- 1 Medium cassava, skinned and chopped
- 1 Medium sweet potato, skinned and chopped
- 100gr Pumpkin, skinned and chopped - optional
- 50gr Jack fruit, chopped - optional
- Sugar, as needed
Directions
- When preparing the coconut milk, separate the first squeeze of the coconut milk to produce thick coconut milk (santan kental). Set this aside.
- Keep squeezing the grated coconut to produce the thin coconut milk (santan cair) to boil the ingredients and to create the Kolak soup.
- In a large pan, pour all the thin coconut milk together with pandan leaves, vanilla extract, chopped cassava, sweet potato and pumpkin. Cook until half tender.
- Add the chopped banana onto the Kolak.
- When the banana and the rest of the ingredients are almost done, add sugar as needed. Stir well.
- Pour the chopped jack fruit. This addition will make the whole dessert tastes more fragrant but some people may not like the taste or smell of jack fruit.
- Lastly, add the thick coconut milk into Kolak and bring it to boil. Turn off the stove.
- Serve warm. For overnight keep, don't forget to refrigerate Kolak.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 747g | |
| Calories 1216 | |
| Calories from Fat 436 | 36% |
| Total Fat 52.13g | 65% |
| Saturated Fat 45.49g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 1962mg | 56% |
| Total Carbs 183.92g | 49% |
| Dietary Fiber 10.2g | 34% |
| Sugars 13.71g | 9% |
| Protein 11.89g | 19% |
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