Ramadan Dishes Indonesian: Kolak Recipe (Banana, Pandan) – Who the heck is familiar with Kolak in Indonesia. in every region in Indonesia has its own way to create and offer it. No matter the ingredients vary, but generally is bananas. Banana Kolak often known. Other materials that can be used is sweet, kolang-kaling, jackfruit and many more others. Don’t forget the coconut milk that had been mixed with Palm sugar and pandan leaves that make it increasingly delicious Kolak:
- 4 ounces of palm sugar roughly chopped
- 1.5 cups water
- 2 pandan leaves, tied in a knot
- 1 teaspoon vanilla extract
- 3 bananas, peeled, halved and sliced into 1″ pieces
- 1/2 cup coconut milk
- 1/2 teaspoon sea salt
- 1 Tablespoon tapioca flour or cornstarch mixed with 1 tablespoons water to form a slurry
Combine palm sugar, water, vanilla extract, pandan leaves and sea salt in a pot large enough to hold all of the bananas. Simmer for 20 minutes until sugar is dissolved and ingredients are reduced to a syrup.
Add bananas and poach until soft but not mushy (2-3 minutes). Remove the bananas with a slotted spoon while you finish the sauce.
Add the coconut milk and simmer for 5 minutes, then drizzle in half of the tapioca or cornstarch slurry whisking while it thickens. Add remainder of slurry until you reach the thickness of your preference. Remove the pandan leaves and discard.
To serve warm, return bananas to the sauce to just heat through. Bananas and sauce can also be made ahead and served room temperature or cold. Serve alongside vanilla or coconut ice cream.
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