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)

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Kolak Nangka Jagung Manis 

Ingredients:

• 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

Method:

• 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/-)

Kolak Pisang 

Ingredients:

• 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

Method:

• 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.