Indonesian Cuisine
Kolak Kolang Kaling (Sweet Coconut Milk Compote with Palm Fruit)
Prep
15 min
Cook
25 min
Servings
6
Level
Easy
Kolak kolang kaling is a fresh, chewy variation of kolak, extremely popular during the fasting month for its unique texture. Kolang kaling, also known as palm fruit or sugar palm seeds, are seeds from the sugar palm tree that are soaked in slaked lime water until they turn clear white and chewy. This kolak uses kolang kaling as the main ingredient, combined with a sweet coconut milk broth and pieces of young jackfruit or grated young coconut. The flavor is sweet, savory, and slightly tangy from the jackfruit. Added basil seeds that have expanded give a refreshing sensation in the mouth. Kolak kolang kaling is often served cold with ice cubes, making it the perfect thirst quencher after a day of fasting. The broth turns pink if syrup or natural coloring from jackfruit is added. In some regions, kolang kaling is also colored with pandan leaves or butterfly pea flowers. This dish is very light on the stomach and suitable for those who don't want to feel too full before a big meal. Kolak kolang kaling also keeps well in the fridge for up to 3 days, making it a practical stock for takjil (iftar snacks).
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g kolang kaling (palm fruit/sugar palm seeds), rinsed clean, cut if too large
- 500ml thin coconut milk
- 100g granulated sugar or palm sugar
- 3 leaves pandan leaves
- 1 tsp salt
- 100g young jackfruit, thinly sliced (optional)
- 2 tbsp basil seeds, soaked in water
- Ice cubes to taste
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👩🍳 Instructions
- 1 Boil the kolang kaling in boiling water for 10 minutes to remove the lime smell.
- 2 Drain. In a separate pot,
- 3 boil the thin coconut milk with the sugar,
- 4 pandan leaves,
- 5 and salt while stirring until it boils. Add the kolang kaling and young jackfruit. Cook over low heat for 15 minutes until the kolang kaling expands and the broth reduces slightly. Turn off the heat.
- 6 Let it cool to warm or cold. Serve with added basil seeds and ice cubes if desired.
💡 Tips
• Soak dried kolang kaling in slaked lime water overnight if you bought the dried version
• Boil the kolang kaling separately for a cleaner result
• You can add natural red coloring from secang (sappan wood) if desired.
📊 Nutrition Facts / serving
180
Calories (kcal)
1g
Protein
8g
Fat
35g
Carbs
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