Ingredients with Measurements:
- 1 small pumpkin, peeled and cut into small cubes
- 1 cup coconut milk
- 1 cup water
- 1/2 cup palm sugar
- 2 pandan leaves
- 1/4 tsp salt
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a pot, combine the coconut milk, water, palm sugar, pandan leaves, and salt. Stir well and bring to a boil over medium heat.
2. Add the pumpkin cubes to the pot and stir to combine. Reduce the heat to low and let it simmer for 15-20 minutes or until the pumpkin is soft and tender.
3. Remove the pandan leaves from the pot and discard.
4. Serve the pumpkin kolak hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 185
- Total fat: 8g
- Saturated fat: 7g
- Sodium: 156mg
- Total carbohydrates: 29g
- Dietary fiber: 1g
- Sugars: 25g
- Protein: 1g
Substitutions for ingredients:
- Kabocha squash can be used instead of pumpkin.
- Brown sugar can be used instead of palm sugar.
- Vanilla extract can be used instead of pandan leaves.
Variations:
- Add sweet potatoes or bananas to the kolak for more texture and flavor.
- Use different types of squash or pumpkin for a different taste.
- Add cinnamon or nutmeg for a warm spice flavor.
Tips and Tricks:
- Be careful not to overcook the pumpkin, or it will become mushy.
- Adjust the sweetness to your liking by adding more or less sugar.
- Serve the kolak with ice cream or whipped cream for a decadent dessert.
Storage Instructions:
- Store the leftover kolak in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the kolak in a pot over low heat until warmed through.
Presentation Ideas:
- Serve the kolak in small bowls or cups.
- Garnish with toasted coconut flakes or chopped nuts.
Pairings:
- Serve the kolak with a cup of hot tea or coffee.
Suggested Side Dishes:
- None needed.
Troubleshooting Advice:
- If the kolak is too sweet, add a pinch of salt to balance the flavors.
- If the kolak is too thick, add more water or coconut milk to thin it out.
Food Safety Advice:
- Make sure to wash and peel the pumpkin before using it in the recipe.
- Store the leftover kolak in the refrigerator to prevent spoilage.
Food History:
- Kolak is a traditional Indonesian dessert made with coconut milk, palm sugar, and various fruits or vegetables.
Flavor Profiles:
- Sweet, creamy, and slightly nutty.
Serving Suggestions:
- Serve the kolak as a dessert after a meal.
Related Categories
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Region: Indonesian