Sweet Potato and Banana in Sweet Coconut Milk Sauce - Kolak Ubi dan Pisang

Kolak” [coconut milky dessert] is typical Indonesian food material consisting essentially of yam, banana, coconut sugar and pandan leaves. Kolak is a dessert that is usually served hot. But I prefer it served cold which refrigerated after cooking. In Indonesia, more people make Kolak during Ramadhan fasting and it served when fasting break. But of course it can be found many traditional Indonesian restaurants when out of season.

Recipe

Ingredients:
1 ea. Sweet Potato, cut cube
2 ea. Banana, cut into 1 cm
350 ml Coconut Milk, medium thick
450 ml Water
200 gr Palm Sugar

1 Tbs white Sugar
1 tsp Vanilla extract
2 ea. Pandan leaves

Cooking Method:
In a medium sauce pot, bring sweet potatoes to boil together with pandan leaves. Cook about 10 munities or until sweet potatoes half
cooked. Add sugar and coconut milk. After adding coconut milk, keep stiring to avoid sauce from separation. Lastly drop in banana, cook for little while and serve hot.

Kolak usually to be served hot, but also nice to be served cold. I personally like it to be cooled or kept refrigerated before serving.

Down Under Rujak

Ingredient
1 each almost ripe mango
1 each cucumber
1 each bengkuang

1 each sweet potato
1 each ripe pineapple
as needed red cabbage, garnish


Blend [as dipping sauce]
3 each red small chili
150 gm palm sugar
15 gm toasted shrimp paste
2 Tbs toasted ground peanut
30 gm tamarind paste
1 Tbs lime juice

How to make :

Wash and peel fruits except cucumber and slice into 1/2 cm thick. To make dipping can use blender to make dipping or by hand as a traditional way. Let sauce cold for a while. For best result, keep the rujak refrigerated before serving.