Pudding & Dessert
Kolak Ube Ungu Santan Gurih (Purple Yam Compote in Savory Coconut Milk), Warm and Comforting
Prep
15 min
Cook
30 min
Servings
6
Level
Easy
A classic kolak (Indonesian sweet compote) with a beautiful touch of purple color from soft, luscious purple yam, combined with a fragrant coconut milk and palm sugar broth. Perfect as a takjil (fast-breaking treat) or a warm afternoon snack that's simple yet comforting. The creamy texture of the yam paired with chewy kolang-kaling (sugar palm fruit) makes every bite feel special.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams purple yam, peeled and cut into 2 cm cubes
- 150 grams kolang-kaling (sugar palm fruit), boiled and cleaned, halved
- 2 pieces kepok bananas, cut diagonally into 2 cm pieces
- 400 ml instant thick coconut milk
- 600 ml water
- 150 grams palm sugar, finely shaved
- 50 grams granulated sugar
- 2 leaves pandan leaves, tied in a knot
- 1/4 tsp salt
- 1/4 tsp vanilla powder
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Boil the yam in 600 ml of water together with the pandan leaves over medium heat for 10-12 minutes until the yam is half-tender but still somewhat firm (not falling apart yet).
- 2 Add the shaved palm sugar and granulated sugar to the boiling mixture, stir gently until the sugar is completely dissolved, and cook over low-medium heat.
- 3 Add the pre-boiled and cleaned kolang-kaling, cook for 5 minutes, stirring occasionally and gently so the yam doesn't fall apart.
- 4 Add the banana pieces, cook for another 5 minutes until the banana softens and the yam is truly tender when pierced with a fork but still holds its shape.
- 5 Pour in the thick coconut milk, salt, and vanilla powder. Stir well over low heat, cooking while continuously stirring for 5-7 minutes until it comes back to a boil, so the coconut milk doesn't curdle. Don't let it boil over vigorously; just a gentle simmer at the edges of the pot is enough.
- 6 Taste and adjust the sweetness and savoriness to your liking. Remove from heat and discard the pandan leaves.
- 7 Serve the warm yam kolak in serving bowls; it can also be enjoyed cold with added ice cubes on a hot afternoon.
💡 Tips
• Choose fresh, firm purple yam so the purple color is more vibrant and the flavor is richer.
• Add the coconut milk at the end and cook over low heat while stirring continuously so it doesn't curdle.
• Don't stir the yam for too long after it's tender so the pieces don't break apart and still look nice when served.
• This kolak can be stored in the fridge for 2 days; reheat over low heat before serving.
📊 Nutrition Facts / serving
265
Calories (kcal)
3 g
Protein
11 g
Fat
40 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊