Pudding & Dessert
Kolak Pisang Ubi Santan Manis Hangat (Warm Sweet Coconut Milk Banana & Sweet Potato Compote)
Prep
15 min
Cook
30 min
Servings
6
Level
Easy
Kolak (Indonesian sweet coconut milk compote) is a heartwarming traditional Indonesian dessert, a combination of soft bananas and sweet potatoes in a sweet, rich palm sugar coconut milk broth. The fragrance of pandan leaves and the savory-sweet coconut milk make kolak a favorite companion for breaking the fast throughout the Indonesian archipelago. Perfect served warm or cold, kolak never fails to bring back nostalgic memories of home.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 kepok bananas (or substitute plantains)
- 300 grams sweet potatoes (yellow or purple)
- 200 grams pumpkin or squash
- 400 ml thick coconut milk
- 600 ml water
- 150 grams palm sugar, shaved
- 2 tbsp granulated sugar
- 2 leaves pandan leaves, tied in a knot
- 1/4 tsp salt
- 50 grams biji salak/sago pearls (optional)
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👩🍳 Instructions
- 1 Peel the sweet potatoes and pumpkin, then cut into 2x2 cm (about 3/4 inch) cubes. Peel the kepok bananas and cut diagonally into slices about 1.5 cm (about 1/2 inch) thick.
- 2 Boil 600 ml of water together with the knotted pandan leaves until it comes to a boil and the pandan fragrance is released.
- 3 Add the sweet potato and pumpkin pieces into the pandan-infused water. Cook over medium heat until the sweet potato and pumpkin start to soften, about 10-12 minutes.
- 4 Add the shaved palm sugar and granulated sugar, stirring gently until the sugar dissolves completely into the broth.
- 5 Add the banana slices and cook for 5 minutes until the bananas are slightly softened but not falling apart.
- 6 Pour in the thick coconut milk and salt, stirring constantly over low heat so the coconut milk doesn't separate. Cook for 5-7 minutes until the broth thickens and comes to a gentle simmer.
- 7 If using biji salak or sago pearls, add them at the end and cook briefly until cooked through and floating.
- 8 Taste and adjust the sweetness to your liking. Turn off the heat and remove the pandan leaves.
- 9 Serve the kolak in serving bowls—enjoy it warm, or chill it in the refrigerator first before serving.
💡 Tips
• Use kepok bananas that are ripe but still slightly firm so they don't fall apart during long cooking.
• Stir the coconut milk over low heat and don't leave it unattended so it doesn't separate or curdle.
• For a richer, more caramel-like palm sugar flavor, choose real palm sugar (gula aren) rather than a blended brown sugar.
• Kolak can be stored in the refrigerator for up to 2 days; reheat over low heat before serving.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
3 gramg
Protein
9 gramg
Fat
40 gramg
Carbs
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