Kolak (food)

Indonesian dessert made with coconut milk, palm sugar, and various ingredients

Kolak is a traditional Indonesian dessert that is popular throughout the country, especially during the holy month of Ramadan. It is a sweet dish made by cooking various ingredients in a mixture of coconut milk and palm sugar. Kolak is known for its rich, creamy texture and sweet, aromatic flavor.

Ingredients and Variations

Kolak can be made with a variety of ingredients, each adding its own unique flavor and texture to the dish. Common ingredients include:

• Pisang: Often, ripe bananas such as pisang kepok or pisang raja are used. The bananas are sliced and cooked until tender.

Kolak pisang dan ubi

• Ubi: Sweet potatoes are another popular addition, providing a soft, starchy contrast to the creamy coconut milk.

• Nangka: Jackfruit adds a fruity, tropical flavor to kolak. It is usually added in small pieces.

Kolak with jackfruit

• Biji salak: These are small, chewy balls made from tapioca flour, often included in kolak for added texture.

Kolak biji salak

• Labu: Pumpkin is sometimes used, adding a subtle sweetness and a smooth texture.

The base of kolak is made by simmering coconut milk with palm sugar and a pinch of salt. The ingredients are added to this base and cooked until they are tender and the flavors have melded together.

Preparation

To prepare kolak, the coconut milk is first combined with palm sugar in a pot and heated gently until the sugar dissolves. A pinch of salt is added to enhance the flavors. The chosen ingredients, such as bananas, sweet potatoes, or jackfruit, are then added to the pot. The mixture is simmered until the ingredients are cooked through and the flavors are well integrated.

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Kolak pisang

Kolak is typically served warm, but it can also be enjoyed at room temperature or chilled. It is a versatile dish that can be adapted to include a variety of local fruits and tubers.

Cultural Significance

Kolak holds a special place in Indonesian culture, particularly during Ramadan. It is commonly served as a sweet treat to break the fast at iftar, the evening meal. The sweetness of kolak is believed to provide a quick source of energy after a day of fasting.

Related pages

• Indonesian cuisine
• Coconut milk
• Palm sugar
• Ramadan