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Sweet Potatoes in Coconut Milk (Kolak) Recipe

Sweet Potatoes in Coconut Milk (Kolak)

Sweet Potatoes in Coconut Milk (Kolak) Recipe

Kolak has its roots in Eastern Java, where I spent several childhood years. I love this warm dessert on a cold evening or even as a snack in the afternoons. Tropical fruits and a sweet potato are gently boiled in coconut milk that is then sweetened with Javanese sugar (gula jawa). Also great when you’re not feeling well from a cold or flu, this dessert is served warm and will satisfy your sweet tooth. It’s difficult to find Indonesian restaurants overseas that serves this hearty dessert but you can make it at home and I’m sure you’ll fall in love with it.

Ingredients :

    • 2 cups (500 ml) water
    • 3 cups (750 ml) coconut milk
    • 1/2 teaspoon salt
    • 3/4 cup (175 g) dark brown sugar or maple sugar (or Indonesian palm sugar)
    • Handful of pandanus leaves (or a few drops of pandanus essence or vanilla extract)
    • 1 large sweet potato, cut into bite-size chunks
    • 4 large ripe bananas, sliced into bite-size chunks
    • 1 can (8 oz/ 250 g) jackfruit, drained and cut into thin slivers

Method :

    1. Boil the water and coconut milk in a medium sized pot over high heat.
    2. Once the coconut milk and water have come to a vigorous boil, lower the temperature to medium and simmer gently. Add the salt, dark brown sugar, and pandanus leaves and stir well.
    3. Slide in the sweet potato chunks and simmer for 10 minutes until the potatoes are fork tender.
    4. Add the bananas and jackfruit; simmer for another 10 minutes. Serve warm.