Pudding & Dessert
Kolak Kolang-Kaling Nangka Gula Aren (Palm Fruit and Jackfruit Compote in Palm Sugar Coconut Milk)
Prep
20 min
Cook
35 min
Servings
5
Level
Easy
This Nusantara (Indonesian archipelago) classic kolak stands out from the usual version because it combines chewy kolang-kaling (palm fruit/sugar palm seeds) with perfectly ripe jackfruit whose aroma is irresistibly fragrant, all bathed in a rich, sweet coconut milk and palm sugar sauce. It's perfect for breaking your fast or as a warm snack on a drizzly afternoon. The natural sweetness of palm sugar paired with savory coconut milk creates a soothing sensation on the palate.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams kolang-kaling (palm fruit/sugar palm seeds)
- 200 grams, diced ripe jackfruit
- 200 grams, grated or shaved palm sugar
- 2 tbsp granulated sugar
- 400 ml thick coconut milk
- 600 ml water
- 2 leaves, tied in a knot pandan leaves
- 1/2 tsp salt
- 1 small inch piece, crushed (optional) ginger
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👩🍳 Instructions
- 1 Wash the kolang-kaling thoroughly, then soak in salted water for 15 minutes to remove the sour smell. Rinse again and drain.
- 2 Boil the kolang-kaling in fresh water for 15-20 minutes until tender and no longer sour-smelling. Drain and set aside.
- 3 In a pot, combine the water, palm sugar, granulated sugar, pandan leaves, and ginger (if using). Cook over medium heat, stirring, until the sugar is completely dissolved.
- 4 Once the sugar has dissolved and the mixture is boiling, add the boiled kolang-kaling. Cook for 10 minutes so the flavors soak in.
- 5 Pour in the thick coconut milk little by little while stirring continuously so it doesn't curdle. Cook over low heat.
- 6 Add the salt to balance out the sweetness, and stir well.
- 7 Finally, add the diced jackfruit. Cook briefly for about 3-5 minutes only, so the jackfruit doesn't get too soft and keeps its fragrant aroma.
- 8 Remove from heat, discard the pandan leaves and ginger. The kolak is ready to serve warm, or it can also be chilled in the refrigerator to enjoy cold.
💡 Tips
• Choose jackfruit that is truly ripe so it has a fragrant aroma and naturally sweet flavor; don't use young (unripe) jackfruit.
• Soak and boil the kolang-kaling properly to remove its characteristic sour smell before cooking it with the sugar.
• Stir the coconut milk continuously over low heat so it doesn't curdle and stays creamy in texture.
• This kolak tastes even better served with ice cubes for a chilled version, especially in hot weather.
📊 Nutrition Facts / serving
215 kkal
Calories (kcal)
2 gramg
Protein
9 gramg
Fat
34 gramg
Carbs
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