Ingredients with Measurements:
- 2 large sweet potatoes, peeled and cut into chunks
- 1 cup coconut milk
- 1 cup water
- 1/2 cup palm sugar
- 1 pandan leaf
- 1/2 tsp salt
- 1/2 cup jackfruit, cut into chunks
- 1/2 cup young coconut meat, shredded
Special equipment needed: None
Step-by-step instructions:
1. In a pot, combine sweet potatoes, coconut milk, water, palm sugar, pandan leaf, and salt.
2. Bring to a boil over medium heat.
3. Reduce heat to low and simmer until the sweet potatoes are tender, about 20 minutes.
4. Add jackfruit and young coconut meat. Simmer for another 5 minutes.
5. Remove from heat and let it cool for a few minutes.
6. Serve warm or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for boiling and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 220
Fat: 6g
Carbohydrates: 42g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- You can use brown sugar instead of palm sugar.
- If you can't find pandan leaf, you can omit it.
Variations:
- You can add sliced bananas or sweet corn to the kolak.
- You can use other types of sweet potatoes, such as purple sweet potatoes.
Tips and tricks:
- Make sure to stir the kolak occasionally to prevent it from sticking to the bottom of the pot.
- If the kolak is too thick, you can add more water or coconut milk.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
- Store 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 individual bowls or cups.
- Garnish with shredded coconut or chopped nuts.
Garnishes:
- Shredded coconut
- Chopped nuts
- Mint leaves
Pairings:
- Serve with tea or coffee.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the kolak is too sweet, you can add more water or coconut milk to balance the sweetness.
Food safety advice:
- Make sure to wash and peel the sweet potatoes before using them.
- Store leftover kolak in the refrigerator and consume within 3 days.
Food history:
- Kolak is a traditional Indonesian dessert made with coconut milk, palm sugar, and various fruits or tubers.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian
Taste: Sweet, Savory, Creamy, Nutty, Caramelized