Kolak Ubi Dan Pisang (Casava and banana dessert)

Kolak Pisang is a traditional Indonesian dessert with bananas cooked in coconut milk and palm sugar. It is a popular dish during Ramadan and other special occasions. The bananas are usually cut into rounds and simmered in a mixture of coconut milk, palm sugar, pandan leaves, and a pinch of salt until they are soft and caramelised. The dessert is then served warm or chilled, garnished with a sprinkle of grated coconut or a drizzle of coconut cream. It is a sweet and creamy treat that will satisfy your sweet tooth.

Ingredients:

• 250gr Ripe bananas (Pisang), sliced
• 300gr Sweet potato (Ubi jalar) –
• 100gr palm sugar plus 100 gr of white sugar (This will make the soup lighter in colour rather then dark brown)
• 400ml coconut milk (Lighter cream)
• 3 x Pandan leaves
• Palm sugar (gula jawa/gula merah), grated or chopped
• 1 lt Water
• Salt- (optional)
• 100gr coconut cream + salt as garnish if desired

Method:

• Skinned and cut the size as you like. Put in a pot with 1 lt of water and pandan leaves, boiled until just soft but still hard inside.
• Add banana palm sugar, white sugar and salt till just cooked. At this stage, you do not boil it too long as you do not want the banana is go mushy.
• Taste for flavour
• In another small pot boil (Just till it boils then turn the stove off at this stage you don’t want a cream curdled) and add a pinch of salt
• Scoop in a bowl and garnish with coconut cream.

Notes:

Coconut garnish is the basic need for kolak. Whether you add to it or not it’s just optional. Other ingredients that you can add to this delicious dessert are Palm fruits, jackfruits, cassava or even potato.

Feel free to adjust the sweetness and consistency of the dish according to your preference. Enjoy!