Kolak

Name: Kolak
Total time: 2700 s
Yield: 8 persons
Cuisine: American
Ingredients: 500 g yellow cassava; 500 g fermented cassava (tape); 350 g pumpkin (labu kuning); 100 g palm sugar; 4 pcs musa belle banana (pisang raja); 4-5 pandan leaves; Salt & sugar; 1 1/2 L coconut milk (santan); 1 1/2 L Water

Cindy C.R. @cindycarissa86

Australia

Kolak is an Indonesian dessert contains of banana, cassava, and pumpkin in a coconut milk soup. This dish is popular during the holy month of Ramadhan.

There are other ingredients that are palatable for this sweet dessert such fermented cassava, jackfruits, and snakeskin fruits.

Kolak is an Indonesian dessert contains of banana, cassava, and pumpkin in a coconut milk soup. This dish is popular during the holy month of Ramadhan.

There are other ingredients that are palatable for this sweet dessert such fermented cassava, jackfruits, and snakeskin fruits.

Cindy C.R. @cindycarissa86

Australia

Kolak is an Indonesian dessert contains of banana, cassava, and pumpkin in a coconut milk soup. This dish is popular during the holy month of Ramadhan.

There are other ingredients that are palatable for this sweet dessert such fermented cassava, jackfruits, and snakeskin fruits.

Kolak is an Indonesian dessert contains of banana, cassava, and pumpkin in a coconut milk soup. This dish is popular during the holy month of Ramadhan.

There are other ingredients that are palatable for this sweet dessert such fermented cassava, jackfruits, and snakeskin fruits.

Saved

Ingredients

45 minutes

8 persons

500 gyellow cassava
500 gfermented cassava (tape)
350 gpumpkin (labu kuning)
100 gpalm sugar
4 pcsmusa belle banana (pisang raja)
4-5pandan leaves
Salt & sugar
1 1/2 Lcoconut milk (santan)
1 1/2 LWater

Saved

Steps

45 minutes

1

Add water to the coconut milk and bring to boil.
2

Cut the yellow cassava and steam.
3

Cut fermented cassava with the same size as the yellow cassava.
4

Cut the bananas to the same size as the cassava
5

Cut the pumpkin to the same size as the bananas
6

Boil all the ingredients into the coconut milk soup starting with the hardest to the softest texture (yellow pumpkin - steamed cassava - banana - fermented cassava)
7

Put pandan leaves into the soup and season it.
8

Best served while it's warm (but i like to serve it cold)
9

Tips: to save the time, make the coconut milk the day before, and put in fridge.