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KOLAK (Fruit in Coconut Milk) |
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Written by Redaksi
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Wednesday, 24 June 2009 13:45 |
The alluring fragrance of cinnamon simmering in the pot makes this dish as much a pleasure to cok as it is to eat.Kolak can be made from a variety of ingredients, suc as banana, ripe jackfruit, sweet potato, and tapioca. It is equally suitable for the cool winter months or balmy summer nights. It can be made several hours before serving and then reheated and served warm or even chilled.
Serves 4
250 gms. palm sugar or brown sugar 3 cups water
3 pandan leaves or ½ tsp. essence 1 tsp. vanilla essence
cinnamon stick (optl) 6 bananas
100 gms. sweet potato 100 gms. pineapple
1 cup coconut milk 1 tsp. sea salt
3 tsp. tapioca flour or corn flour
To make palm sugar syrup: boil the sugar in the water with the pandan leaves until the sugar has dissolved and reduced a little. If using pandan essence, add with the vanilla essence.
Strain the sugar water and return to the pot.
Slice the sweet potato, pineapple and banana into chunks.
Boil the sugar-water with the optional cinnamon stick and sweet potato first. Simmer for ten minutes or until the sweet potato is cooked. Add the banana and the pineapple and simmer until the fruit has softened. Mix the flour with a tablespoon or more of cold water. Stir until it has dissolved and is smooth. Add to the fruit.
Stir in the coconut milk, salt and vanilla. Bring to the boil, and stir for a minute until the has heated up and thickened slightly. Check for sweetness and serve.
Note: you can add a dash of rum at the end for extra flavour. Try fresh mango instead of sweet potato.
Serve: with vanilla or coconut ice-cream. |
