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Two weekends ago, I made Kolak - a type of Indonesian dessert, that my Mom usually prepares for us back home.

Prep time:
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Cost per recipe $2.34 view details
  • 200-300 ml Thick coconut milk from fresh grated coconut
  • 1 litre Coconut milk from one fresh coconut
  • 2-3 Pandan leaves
  • 1 tsb Vanilla extract
  • 1 Horn Banana/Pisang Tanduk, skinned and chopped
  • 1 Medium cassava, skinned and chopped
  • 1 Medium sweet potato, skinned and chopped
  • 100gr Pumpkin, skinned and chopped - optional
  • 50gr Jack fruit, chopped - optional
  • Sugar, as needed


  1. When preparing the coconut milk, separate the first squeeze of the coconut milk to produce thick coconut milk (santan kental). Set this aside.
  2. Keep squeezing the grated coconut to produce the thin coconut milk (santan cair) to boil the ingredients and to create the Kolak soup.
  3. In a large pan, pour all the thin coconut milk together with pandan leaves, vanilla extract, chopped cassava, sweet potato and pumpkin. Cook until half tender.
  4. Add the chopped banana onto the Kolak.
  5. When the banana and the rest of the ingredients are almost done, add sugar as needed. Stir well.
  6. Pour the chopped jack fruit. This addition will make the whole dessert tastes more fragrant but some people may not like the taste or smell of jack fruit.
  7. Lastly, add the thick coconut milk into Kolak and bring it to boil. Turn off the stove.
  8. Serve warm. For overnight keep, don't forget to refrigerate Kolak.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 747g
Calories 1216  
Calories from Fat 436 36%
Total Fat 52.13g 65%
Saturated Fat 45.49g 182%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 140mg 6%
Potassium 1962mg 56%
Total Carbs 183.92g 49%
Dietary Fiber 10.2g 34%
Sugars 13.71g 9%
Protein 11.89g 19%


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