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
- When preparing the coconut milk, separate the first squeeze of the coconut milk to produce thick coconut milk (santan kental). Set this aside.
- Keep squeezing the grated coconut to produce the thin coconut milk (santan cair) to boil the ingredients and to create the Kolak soup.
- 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.
- Add the chopped banana onto the Kolak.
- When the banana and the rest of the ingredients are almost done, add sugar as needed. Stir well.
- 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.
- Lastly, add the thick coconut milk into Kolak and bring it to boil. Turn off the stove.
- Serve warm. For overnight keep, don't forget to refrigerate Kolak.
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|Amount Per Recipe||%DV|
|Recipe Size 747g|
|Calories from Fat 436||36%|
|Total Fat 52.13g||65%|
|Saturated Fat 45.49g||182%|
|Trans Fat 0.0g|
|Total Carbs 183.92g||49%|
|Dietary Fiber 10.2g||34%|