Kolak (kolak pisang)

Javanese dessert of bananas and sweet potatoes simmered in a palm sugar and coconut milk syrup. Its caramelised flavour and melting texture make it a classic of Ramadan evenings.

35 min
4 servings
Medium
Budget-friendly
🇮🇩 Indonesia

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Instructions

Peel the sweet potato and cut it into large 2 cm cubes.
Peel the bananas and cut them into 4 cm pieces.
Bring 300 ml of water to a simmer with the palm sugar, brown sugar and knotted pandan leaves.
Add the sweet potato cubes and cook for 10 minutes over medium heat.
Add the bananas and cook for another 8 minutes, until they are tender without falling apart.
Pour in the coconut milk and salt, then warm gently for 5 minutes without boiling.
Remove the pandan leaves and serve warm or at room temperature.