Pudding & Dessert
Kolak Ubi Jalar Kolang-Kaling Waluh Kuah Kelapa Muda (Sweet Potato, Palm Fruit, and Pumpkin Compote with Young Coconut Broth)
Prep
20 min
Cook
35 min
Servings
6
Level
Easy
This fresh take on kolak (Indonesian sweet compote) combines naturally sweet orange sweet potatoes, chewy kolang-kaling (palm fruit), tender pumpkin chunks, and shredded young coconut that makes the broth lighter and more refreshing. It's perfect enjoyed warm or chilled as a not-too-heavy yet satisfying dish for breaking the fast.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams orange sweet potato
- 250 grams pumpkin, steamed
- 150 grams kolang-kaling (palm fruit), soaked and boiled until tender
- 1 young coconut, flesh scraped out
- 600 ml thin coconut milk
- 150 ml thick coconut milk
- 150 grams palm sugar, finely shaved
- 3 tbsp granulated sugar
- 2 leaves pandan leaves, knotted
- 2 leaves kaffir lime leaves (optional, for fresh aroma)
- 1/2 tsp salt
- 200 ml water
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👩🍳 Instructions
- 1 Peel the sweet potatoes and cut into 2 cm cubes. Rinse well, then set aside in water to prevent browning.
- 2 Cut the steamed pumpkin into cubes similar in size to the sweet potato. Set aside.
- 3 Soak the kolang-kaling (palm fruit) overnight or for at least 2 hours, rinse well, then boil with a bit of pandan leaf until tender and free of any sour smell. Drain.
- 4 Simmer the shaved palm sugar with 200 ml water and pandan leaf until fully dissolved. Strain to remove any impurities and set this palm sugar syrup aside.
- 5 In a large pot, combine the thin coconut milk, pandan leaves, and kaffir lime leaves. Cook over medium heat, stirring gently so the coconut milk doesn't separate.
- 6 Once the coconut milk reaches a gentle boil, add the sweet potato cubes. Cook for 8-10 minutes until the sweet potato starts to soften.
- 7 Add the pumpkin and the pre-boiled kolang-kaling. Stir gently and cook for another 5 minutes.
- 8 Pour in the strained palm sugar syrup, then add the granulated sugar and salt. Stir well and taste, adjusting the sweetness to your liking.
- 9 Pour in the thick coconut milk and cook over low heat, stirring continuously for 5 minutes so the coconut milk doesn't separate and the broth becomes rich and creamy.
- 10 Finally, add the scraped young coconut. Stir briefly, cook for 2 more minutes, then turn off the heat. Remove the pandan and kaffir lime leaves.
- 11 Serve the kolak in bowls, either warm or chilled with a bit of ice, as a lovely dish for breaking the fast.
💡 Tips
• Choose firm orange sweet potatoes with no soft spots so the kolak turns out naturally sweeter and doesn't get mushy when cooked.
• Stir the coconut milk gently and consistently, especially after adding the thick coconut milk, to prevent it from separating or curdling.
• If you prefer a thicker broth, add 1 tbsp of cornstarch dissolved in water before adding the thick coconut milk.
• This kolak tastes even better when made 1-2 hours before serving, allowing the flavors to fully soak into the sweet potato and pumpkin.
📊 Nutrition Facts / serving
245 kkal
Calories (kcal)
3 gramg
Protein
11 gramg
Fat
35 gramg
Carbs
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