Indonesian Cuisine
Kolak Ubi Cilembu (Cilembu Sweet Potato Compote in Coconut Milk)
Prep
20 min
Cook
25 min
Servings
4
Level
Easy
Kolak ubi cilembu is a premium version of kolak that uses cilembu sweet potatoes, famous for being as sweet and sticky as honey. Cilembu sweet potatoes have an incredibly soft texture and remarkable natural sweetness, which means less added sugar is needed. The savory, slightly salty coconut milk broth creates a perfect contrast to the sweetness of the potatoes. A touch of crushed ginger adds a distinctive warmth, making this dish perfect for breaking the fast during the rainy season. This kolak usually isn't mixed with banana or cassava so that the flavor of the cilembu sweet potato isn't overshadowed. Pandan leaves are still used to add aroma. The cooking process is quicker since cilembu sweet potatoes become tender easily. The broth has a pale yellowish color from the coconut milk and a bit of turmeric. Kolak ubi cilembu is a special dish that's often sought after during Ramadan for its rich, natural flavor. Cilembu sweet potatoes are only available in certain seasons, so when fasting season arrives, many families rush to buy them. This kolak also makes a great idea for selling as takjil (Ramadan fast-breaking snacks) because of its uniqueness.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g cilembu sweet potatoes, peeled and cut into large cubes
- 800ml thick coconut milk
- 100g palm sugar (optional, since the sweet potato is already sweet)
- 3 leaves pandan leaves
- 2 cm ginger, crushed
- 1/2 tsp salt
- 1 leaf bay leaf (optional)
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👩🍳 Instructions
- 1 Steam the cilembu sweet potatoes for 15 minutes until half tender. Meanwhile,
- 2 boil the coconut milk together with the palm sugar (if using),
- 3 pandan leaves,
- 4 ginger,
- 5 salt,
- 6 and bay leaf over low heat, stirring constantly until it comes to a boil. Add the steamed cilembu sweet potatoes into the coconut milk broth. Cook over low heat for 10 minutes until the sweet potatoes are completely tender and the broth has thickened slightly. Remove from heat,
- 7 and serve warm.
💡 Tips
• Don't cook the cilembu sweet potatoes too long, or they'll fall apart
• Genuine cilembu sweet potatoes will ooze a sweet, honey-like sap
• This kolak tastes great served with a sprinkle of grated young coconut.
📊 Nutrition Facts / serving
320
Calories (kcal)
3g
Protein
14g
Fat
48g
Carbs
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