A Random Blog of Everything I like
Hello again in my monthly post about my country, Indonesia Banget, where I share things related to my country. This month will be my first post related to food 🙂
I remember I have said that most Indonesian is Muslim but we are not Islamic country, we have so many religions across the country. Because most people are Muslim, this tradition can be considered as our country’s tradition.
In August, all Muslim of the world will be visited by the holy month of Ramadhan. In this month, all dedicated Muslim MUST do fasting from the time the sun is about to rise till the time the sun is already set. I am fortunate to life in the equator because the sun-time never changed much like countries above or below the equator. I only need to fast from 5 AM till 6 PM, around 13 hours in total. I have read that Muslim in England sometimes have to fast up to18 hours because the sun showed her face that long.
Fasting here means that we are not allowed to eat, drink, smoke, make love even though they are husband and wife, tell a lie, get angry, talk bad about other people, and most certainly not to do all sins.
However…I am not here to talk about fasting as it will make me talk about my religion rather than my country. I am here to talk about the food or dessert we always eat to break our fast 🙂
Breaking the fast is always fun because we got to eat delicious and sweet food that usually difficult to find in normal months, one of the famous food or dessert to break the fast is Kolak. People rarely eat Kolak in no-Ramadhan month. Most people make their own Kolak but we can also find buy it almost everywhere.
What is Kolak?
It’s kinda like a sweet soup made of coconut milk and palm sugar (we usually call it red sugar). We put banana, sweet potato, cassava, kolang-kaling (atap seed), and pumpkin inside the soup. The content is not always as complete as the ones I have mentioned, some people only put banana and sweet potato or banana and pumpkin. It all depends on their personal taste.
This is her recipe:
Indonesian Banana Compote with Coconut Milk, Kolak Pisang
Makes 10 servings
2 screwpine leaves (daun pandan), optional
2 ltr water, diluted with 25 g coconut milk
250 g coconut milk
250 g palm sugar (gula merah or gula melaka)
1/2 tsp salt
1 kg cassava, peeled and steamed
1 kg sweet potatoes, cut into bite-sized pieces
8 plantains, cut into 2cm thickness
100 g atap seeds
In a large stock pot, cook the water and coconut milk over medium heat. When the water is slightly heated, toss in sweet potatoes and palm sugar.
Lower heat and continue cooking. It is okay for the water to be slightly simmering. If it starts to boil, lower heat. Maintain the heat to just cooking the sweet potatoes by hot water, not boiling water. Do this for as long as 30 minutes.
Add steamed cassava and cook for a couple of minutes.
Add the rest of coconut milk. Keep cooking over low heat. Keep stirring for 10-15 minutes. Don’t stop stirring as the coconut milk will boil, and coconut oil will separate from the milk. This will ruin the dessert.
Toss in cut fruits and remove from heat.
Serve warm or cold.
I have never made Kolak, that’s why I needed a little help from the net 😉
I will make it for the first time this coming Ramadhan because my mom is no longer strong enough to cook (I have been the chef of my family since early 2011). She (the author of Indochine Kitchen) said that she didn’t let it boil, but my mom used to boil it and we can keep it in the fridge up to 2 days.
Some people like it hot some like it cold, I am one of the later ones 🙂 My favorite is pumpkin and sweet potato. I don’t really like Kolang-kaling and cassava.
The picture on the right is what we call kolang-kaling (the white one).
You can try the recipe and tell me your opinion afterward 🙂
Other than Kolak, most people often drink Es Kelapa Muda (coconut ice). But Es kelapa Muda is easy to find everyday, not only in Ramadhan.
I am so looking forward for Ramadhan 🙂
Updated on August 14.
This is my Kolak 🙂