Pudding & Dessert
Kolak Labu Kuning Kacang Hijau Santan Gula Merah (Pumpkin and Mung Bean Compote in Coconut Milk and Palm Sugar)
Prep
15 min
Cook
45 min
Servings
6
Level
Easy
This pumpkin and mung bean kolak (Indonesian sweet compote) has a naturally sweet, soft texture from the pumpkin, paired with tender mung beans and the rich, savory flavor of coconut milk and palm sugar. Different from banana kolak or biji salak (sweet potato balls in ginger syrup), this kolak has a lovely orange color and a lighter flavor, yet still rich with warm spices from ginger and pandan leaves. Perfect as a dish to break your fast with or as a warm snack on a rainy afternoon."
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams pumpkin (kabocha or calabaza squash)
- 150 grams mung beans
- 600 ml coconut milk from 1 coconut
- 150 grams palm sugar, finely shaved
- 2 tbsp granulated sugar
- 2 leaves pandan leaves, tied in a knot
- 2 inch piece ginger, crushed
- 1/2 tsp salt
- 500 ml water for boiling mung beans
- 100 ml water for dissolving palm sugar
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👩🍳 Instructions
- 1 Rinse the mung beans well, then soak them in water for at least 1 hour so they cook faster and become tender more quickly.
- 2 Peel the pumpkin, remove the seeds, then cut into cubes about 1.2 x 1.2 inches (3x3 cm). Rinse well and set aside.
- 3 Boil the soaked mung beans in 500 ml of water until tender but not falling apart, about 20-25 minutes. Set aside along with the cooking water.
- 4 While waiting for the mung beans to cook, boil the shaved palm sugar with 100 ml of water until fully dissolved. Strain to remove any impurities, then set aside.
- 5 In a separate pot, add the coconut milk, pandan leaves, and crushed ginger. Cook over low heat, stirring constantly so the coconut milk doesn't curdle.
- 6 Once the coconut milk reaches a gentle simmer, add the pumpkin cubes. Cook until the pumpkin is half-cooked and starting to soften, about 8-10 minutes.
- 7 Add the cooked mung beans along with a little of their cooking water, the dissolved palm sugar, granulated sugar, and salt. Stir gently so the pumpkin doesn't break apart.
- 8 Continue cooking over low heat, stirring occasionally, until the pumpkin is completely cooked and tender and the broth has thickened slightly, about 10-15 minutes.
- 9 Taste and adjust the sweetness and savoriness to your liking. Remove from the heat once fully cooked.
- 10 Serve the pumpkin and mung bean kolak warm in bowls, or serve it cold with added ice cubes if you prefer.
💡 Tips
• Choose a pumpkin with firm flesh and deep orange color so its natural sweetness comes through more and it holds its shape well during cooking.
• Soak the mung beans for at least 1 hour, or overnight in the refrigerator, so they cook faster and more evenly.
• Stir the coconut milk regularly over low heat to keep it from curdling or clumping, especially as it starts to simmer.
• This kolak can be stored in the refrigerator for up to 2 days; just reheat before serving to keep the flavor and texture at their best.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
5 gramg
Protein
9 gramg
Fat
32 gramg
Carbs
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