Indonesian desserts can be very tasty. Just think of spekkoek and, for example, klepon (sticky rice balls with coconut). I’m also a big fan of Kolak pisang. I had never eaten something like this before and first had to get used to the taste. The first time I tried this Indonesian dish I was in Lombok. I used to live there with locals every now and then. The mother cooked delicious Indonesian dishes every day, including this kolak pisang.
Kolak pisang literally means banana compote. It is eaten in Indonesia as a dessert but also for breakfast, especially during Ramadan. Traditionally, kolak pisang is made with plantains, but you could also use regular bananas. If you use regular bananas, then add less sugar. I think the plantains make it so tasty because they don’t have that sweet taste. Palm fruit, jackfruit or casave are also often added. I decided to add grapes instead and it was very tasty.
Kolak Pisang Recipe
Ingredients (for 4 small bowls)
- 200 ml water
- 50 grams of palm sugar or brown sugar
- pandan leaves
- 1 sweet potato
- 200 ml coconut milk
- 1 plantain
- ½ tsp vanilla extract
- pinch of salt
Start by peeling and cutting the sweet potato into pieces. Put a pan with 200 ml of water on the stove and add the palm sugar or brown sugar to it. Tie the pandan leaves into a knot and add to the pan as well.
When the sugar has dissolved you can add the sweet potato. Cook them for a few minutes, but not completely cooked. Cut the plantains into slices and add them together with the grapes and coconut milk. Reduce the heat to prevent the coconut milk from curdling. Also add vanilla extract and salt to taste.
Let it simmer for a while until the banana and potato have the desired structure. It’s nice if the plantain still has a bit of a bite.
Serve hot or cold. Both options are very tasty!