Ingredients with Measurements:
- 1 can of jackfruit, drained and sliced
- 1 cup of coconut milk
- 1/2 cup of palm sugar
- 2 pandan leaves
- 1/4 teaspoon of salt
- 2 cups of water
- 1/2 cup of cooked pearl tapioca
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, combine the water, pandan leaves, and palm sugar. Bring to a boil and stir until the sugar dissolves.
2. Add the sliced jackfruit and cook for 5 minutes.
3. Pour in the coconut milk and salt. Stir until well combined.
4. Add the cooked pearl tapioca and stir.
5. Cook for another 5 minutes until the jackfruit is tender and the tapioca is translucent.
6. Remove from heat and let it cool down.
7. Serve in a bowl and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 45g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- If you can't find palm sugar, you can substitute it with brown sugar.
Variations:
- You can add sliced bananas or sweet potatoes to the recipe.
- You can also add some crushed ice to make it a refreshing dessert.
Tips and tricks:
- Make sure to drain the jackfruit well before adding it to the pot.
- Stir the mixture constantly to prevent the coconut milk from curdling.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until warm.
Presentation ideas:
- Serve in a bowl with a spoon.
Garnishes:
- You can garnish with some toasted coconut flakes or chopped nuts.
Pairings:
- This dessert goes well with some Indonesian fried snacks like pisang goreng (fried bananas) or kue lumpur (coconut milk cakes).
Suggested side dishes:
- None
Troubleshooting advice:
- If the coconut milk curdles, it means that it was cooked at too high of a temperature. Lower the heat and stir constantly until it becomes smooth again.
Food safety advice:
- Make sure to cook the jackfruit and tapioca until they are tender and fully cooked.
Food history:
- Kolak is a traditional Indonesian dessert made with coconut milk, palm sugar, and various fruits.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve as a dessert after a meal.
Related Categories
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Region: Indonesian