Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kolak. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kolak is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Kolak is something that I have loved my entire life. They are nice and they look wonderful.
Kolak (or kolek) is an Indonesian dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (P. amaryllifolius). Kolak is an Indonesian-style dessert made with gula Jawa / dark palm sugar, coconut milk, and They call it bubur cha cha in Singapore and Malaysia. This version of kolak I make very similar to bubur.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook kolak using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kolak:
- Get 500 g yellow cassava
- Take 500 g fermented cassava (tape)
- Take 350 g pumpkin (labu kuning)
- Prepare 100 g palm sugar
- Get 4 pcs musa belle banana (pisang raja)
- Make ready 4-5 pandan leaves
- Make ready Salt & sugar
- Take 1 1/2 L coconut milk (santan)
- Take 1 1/2 L Water
Jenis kolak satu ini juga banyak Jenis kolak ini juga sering dibuat oleh seseorang, selain rasanya yang enak, cara membuatnya juga. Kolak Ubi or Kolak Singkong uses ubi (sweet potato) and cassava as the main ingredient. Usually people sell Kolak Ubi or Singkong with the addition of banana in it. The chewy texture of sweet potato.
Steps to make Kolak:
- Add water to the coconut milk and bring to boil.
- Cut the yellow cassava and steam.
- Cut fermented cassava with the same size as the yellow cassava.
- Cut the bananas to the same size as the cassava
- Cut the pumpkin to the same size as the bananas
- Boil all the ingredients into the coconut milk soup starting with the hardest to the softest texture (yellow pumpkin - steamed cassava - banana - fermented cassava)
- Put pandan leaves into the soup and season it.
- Best served while it's warm (but i like to serve it cold)
- Tips: to save the time, make the coconut milk the day before, and put in fridge.
Kolak or Kolek is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. Kolak is rather heavy and is usually eaten after the mid-day nap. Kolak pisang merupakan salah satu dessert khas Nusantara yang populer. Kolang pisang menjadi salah satu hidangan yang dinanti-nanti ketika berbuka puasa. Find and follow posts tagged kolak on Tumblr. kolak iku isine macem macem. iso gedhang, telo, pohong, mbothe, kacang ijo, dll lsp. isi isi ne kolak kui kan tumbuh teko lemah. wit-wit ane dipendhem.
So that is going to wrap this up for this exceptional food kolak recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
