Pudding & Dessert
Kolak Ubi Ungu Santan Gula Merah (Purple Sweet Potato Compote in Coconut Milk & Palm Sugar)
Prep
15 min
Cook
30 min
Servings
5
Level
Easy
This purple sweet potato kolak features a beautiful, naturally enticing purple color, combined with the richness of coconut milk and the sweet caramel notes of palm sugar that make it truly addictive. It's perfect as a takjil (fast-breaking treat), an afternoon snack, or a heartwarming dessert on a rainy day.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams purple sweet potato
- 600 ml coconut milk (from 1 coconut)
- 150 grams palm sugar, finely shaved
- 3 tbsp granulated sugar
- 2 leaves pandan leaves, knotted
- 1/2 tsp salt
- 2 pieces kepok banana, cut into pieces (optional)
- 100 grams kolang-kaling (sugar palm fruit), boiled until tender (optional)
- 300 ml water
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👩🍳 Instructions
- 1 Peel the purple sweet potatoes, wash them well, then cut into cubes or rounds as you like, about 2-3 cm in size.
- 2 Soak the sweet potato pieces in water to prevent discoloration and reduce excess sliminess, then drain.
- 3 Bring water to a boil in a pot, add the purple sweet potatoes, and boil for 10-15 minutes until tender but not falling apart. Remove and drain briefly.
- 4 In a separate pot, cook the coconut milk together with the pandan leaves, shaved palm sugar, granulated sugar, and salt over low heat, stirring constantly so the coconut milk doesn't split.
- 5 Once the sugar has dissolved and the coconut milk is gently simmering, add the boiled purple sweet potatoes into the coconut milk broth.
- 6 If using banana and kolang-kaling, add them now. Cook over low heat for another 10 minutes so all the ingredients soak up the coconut milk broth.
- 7 Adjust the seasoning, adding more sugar or salt to taste. Turn off the heat once the broth has thickened slightly and the sweet potatoes are tender.
- 8 Serve the purple sweet potato kolak while warm, or chill it in the refrigerator if you'd like to enjoy it cold as a refreshing dessert.
💡 Tips
• Choose firm purple sweet potatoes without holes for a more tender, satisfying texture once cooked.
• Don't boil the coconut milk over high heat, as this can cause it to split and make the kolak less creamy.
• Add a little pandan extract or vanilla if you'd like the kolak to have a more fragrant aroma.
• Purple sweet potato kolak can be stored in the refrigerator for up to 2 days; reheat over low heat before serving.
📊 Nutrition Facts / serving
220
Calories (kcal)
3 g
Protein
9 g
Fat
32 g
Carbs
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