Kolak Pisang: Banana in Palm Sugar Coconut Soup
Sweet bananas and cassava in a warm palm sugar and coconut milk broth — the beloved Indonesian comfort dessert that's especially popular during Ramadan iftar.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 6 ripe plantains (banana kepok), sliced
- 200 g sweet potato, cubed (optional)
- 200 g cassava, cubed (optional)
- 400 ml coconut milk
- 200 g palm sugar (palm sugar), shaved
- 2 pandan leaves, knotted
- 1 liter water
- Pinch of salt
👨🍳 Instructions
- Bring water to a boil. Add palm sugar and pandan leaves. Stir until sugar dissolves.
- Add cassava and sweet potato if using. Cook until almost tender, about 10 minutes.
- Add banana slices. Cook for 3-5 minutes until just tender.
- Pour in coconut milk. Add salt. Stir gently.
- Heat through without boiling — the coconut milk should not separate.
- Serve warm as a dessert or snack.
❓Frequently Asked Questions
What is Kolak Pisang: Banana in Palm Sugar Coconut Soup?
Sweet bananas and cassava in a warm palm sugar and coconut milk broth — the beloved Indonesian comfort dessert that's especially popular during Ramadan iftar.
Where does Kolak Pisang: Banana in Palm Sugar Coconut Soup come from?
Kolak Pisang: Banana in Palm Sugar Coconut Soup originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Kolak Pisang: Banana in Palm Sugar Coconut Soup difficult to make?
Kolak Pisang: Banana in Palm Sugar Coconut Soup requires moderate cooking skills. While the steps are clear, some techniques need practice.
Can I use light coconut milk for Kolak Pisang: Banana in Palm Sugar Coconut Soup?
While light coconut milk can be used, the traditional recipe calls for thick coconut milk (santan kental) for authentic richness and flavor.
How do I store leftover Kolak Pisang: Banana in Palm Sugar Coconut Soup?
Store leftover Kolak Pisang: Banana in Palm Sugar Coconut Soup in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.