Enjoying kolak as tajil (sugary snacks and drinks consumed to break the fast) is arguably one of the most celebrated traditions during Ramadhan. (Santika Premiere ICE – BSD City/-)
Enjoying kolak as tajil (sugary snacks and drinks consumed to break the fast) is arguably one of the most celebrated traditions during Ramadhan. Sweet, delicious and nutritious, kolak is a flexible dish that usually contains banana or sweet potato but can also accommodate other ingredients such as jackfruit or kolang-kaling (sugar palm fruit).
Rossano Renzelli, the executive chef at Sheraton Bali Kuta Resort, and Indrawan Ridwan, executive chef at the Santika Premiere ICE-BSD City Hotel, want you to try their favorite kolak recipes at home. (kes)
(Read also: Break the fast in style at these hotels in Jakarta)
Kolak Nangka Jagung Manis
- 500 ml coconut milk
- ½ cup glutinous rice
- 400 gr sweet corn
- ½ cup shredded jack fruit
- 1 tsp vanilla essence
- ¼ cup condensed milk
- Combine coconut milk and glutinous rice in a pot, stir until the rice is no longer sticky.
- Bring the mixture to boil for 12 minutes.
- Add sweet corn, shredded jack fruit, and vanilla essence, let mixture boil for a further four minutes.
- If you think the glutinous rice is not yet cooked, add ¼ cup of water.
- Pour the condensed milk into the mixture. Add sugar to taste.
- Enjoy the dish while it is still warm.
Kolak Nangka Jagung Manis (right). (Sheraton Bali Kuta Resort/-)
- 80 gr banana
- 80 gr cassava
- 30 gr sugar palm fruit
- 100 gr brown sugar
- 50 gr granulated sugar
- 5 gr salt
- 300 ml mineral water
- 50 ml coconut milk
- 1 pc pandan leaf
- 15 gr sweet potato
- Cut banana, cassava and sweet potato into bite-sized pieces.
- Bring the water to boil in a pot.
- Add brown sugar, granulated sugar, salt and pandan leaf and stir well.
- Add banana, cassava, sweet potato, and sugar palm fruit.
- Add coconut milk and leave on heat until all ingredients are cooked.
- Served the kolak while it is still warm.