Kolak Pisang (Plaintain Stewed in Palm Sugar and Coconut Cream)

Name: Kolak Pisang (Plaintain Stewed in Palm Sugar and Coconut Cream)
Yield: 4 servings
Cuisine: Indonesia
Ingredients: 2 stick Plaintains, NOT banana; 150 gr Palm Sugar (more/less depend how sweet you want it); 200 ml Coconut Cream/Milk (canned ones); Pandan leaves (aromatic, as needed)

RidhoAkbar @ridho_akbar

Served hot, perfect for winter evening. In Indonesia, this is a very common desert during Ramadan season. In the UK, it's really challenging to find the right ingredients.

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Kolak Pisang (Plaintain Stewed in Palm Sugar and Coconut Cream)

RidhoAkbar @ridho_akbar

Served hot, perfect for winter evening. In Indonesia, this is a very common desert during Ramadan season. In the UK, it's really challenging to find the right ingredients.

Lebih banyak

Tersimpan

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Bahan-bahan

30 mins

4 servings

2 stickPlaintains, NOT banana
150 grPalm Sugar (more/less depend how sweet you want it)
200 mlCoconut Cream/Milk (canned ones)
Pandan leaves (aromatic, as needed)

Tersimpan

Cara Membuat

30 mins

1

Cut the Plaintains.
Use plaintains, not bananas. Plaintains are sweeter and firmer. If you use bananas, they will turn mushy when you boil them. Also plaintains have more sugar in them, and will caramelize when you heat them, adding to the flavor.
If your plaintain is already dark like in the pic, that's perfect. If still green, wait it out a couple of days.
2

Boil water with palm sugar in it until the palm sugar is all disolved into the water.
Palm sugar is different from brown sugar. Palm sugar is made out of some type of coconut. It will give the soup a rich "coconutty" flavour, instead of just sweet.
I DON'T recommend to use the brand that I used. It's too sweet, and too pale. You want your palm sugar to be not too sweet, but darker. So you can use some more amount to get the darker and thicker soup, but doesn't make it too sweet.
3

When the water boils and palm sugar is all disolved, put in the pandan leaves. This is to give aroma to the stew.
4

When you already smell the aroma, enter the plaintains. Boil until they're tender, about 10-15 minutes. Use your feeling.
5

Finally, add the coconut cream/milk. Use the one in the can, not the one in cardboards for your coffee. It's thicker and richer in flavor, perfect for cooking.
Cook in medium heat, for extra 5-10 minutes. Don't let it boil because if it boils, the fat inside the coconut milk will be lumping and it won't look too good. It'll taste the same tho.
6

I messed up my previous step (I let it boil) and you can see there are some coconut fat lumps in the soup. It still tastes good tho, at least I'm proud of that 😬