Kolak pisang is an Indonesian dessert made from coconut milk and bananas (or plantains). Natural sweetener, the only one not produced in factories, that is used in almost all traditional dessert and snacks, gula merah (gula melaka in Malay, also known as palm sugar). Aside from those three main ingredients, there are many others can be used. Roots that are used are cassava and sweet potatoes. Chopped fruit most commonly included are jackfruit and palm seeds.

This dessert is very popular, and can be easily found on most restaurants and street side around the country. Because of the simplicity, they are always cooked in households too. The kolak is always a one-day dessert. It can’t keep longer than that, even refrigerated. The main reason is that the coconut milk syrup is never boiled. It is simply heated up to combine with the rest of the ingredients. The second reason might be that they never last long. At least at our house.

The coconut milk used is always squeezed from freshly grated coconut. They are sold by truckloads, in traditional wet markets, already packaged in plastic bags. They need to be strained before using, because there are always some coconut meat or traces of husks in them. Instant coconut milk powder (prepared as directed) or boxed coconut milk is okay!

Prepare a big stock pot enough to hold all the liquid. Dilute a part of coconut milk with water and heat it up over medium heat.

Toss in screwpine leaves or pandan leaves for extra vanilla flavor. Yeah, you heard me right. I honestly think that it has a very mild and natural vanilla taste.

When the water is lightly steaming, add sweet potatoes and palm sugar.

In the meanwhile, prepare the cassava. Peel and steam till soft enough for a fork to pierce through and through. Cut them into smaller pieces.

Toss in bananas pieces when sweet potatoes are half-way cooked.

Add the cassavas.

Cook till it slightly boil and lower heat.

Pour the rest of the coconut milk to the pot. This is the part when you need to be very careful. Continuous stirring over low heat is the only tips I can offer.

Stir some more.

This is what it looks like when it is all cooked. All the ingredients are very soft, but not yet falling apart.

Toss in some palm seeds, if using. Remove from heat and serve warm.

Honestly, I can only eat this dessert cold. Any dessert, in that matter. So I would often wait till it cools down and refrigerate for a couple of hours. If I am being a pain and impatient, I drop a couple of ice cubes into my bowl. This would cause the coconut milk to solidify and “flakes” would appear on top layer. I don’t mind at all.

Refrigerate and reheat as you wish. Consumed within 24 hours.

Print

Indonesian Banana Compote with Coconut Milk, Kolak Pisang

Makes 10 servings

Ingredients:

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

Directions:

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.

This post is a revision of my previous recipe Stewed Banana Compote with Coconut Milk.

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18 Responses to “Banana Compote with Coconut Milk, Kolak Pisang”

  1. 1

    tigerfish — December 14, 2010 @ 11:09 pm

    Been so long since I have had attap seeds! And a warm bowl of this dessert (looks like bubur chacha?) is so good now while raining.

    • Jun replied: — December 15th, 2010 @ 8:02 am

      I love attap seeds! Especially the ones we preserved ourselves at home. I can eat one big bowl of them all by myself

  2. 2

    noobcook — December 14, 2010 @ 11:15 pm

    what a refreshing dessert for the tropics!

    • Jun replied: — December 15th, 2010 @ 8:03 am

      It is only refreshing when it is cold. When served warm, I feel much hotter than the weather really is! :)

  3. 3

    mycookinghut — December 16, 2010 @ 1:45 pm

    Atap seeds!! I love these!

    • Jun replied: — December 26th, 2010 @ 10:07 am

      I think fresh atap seeds are the best, but when not available, canned is totally cool. Especially chilled! :D

  4. 4

    Latoya Bridges — December 22, 2010 @ 2:56 am

    It is only refreshing when it is cold. When served warm, I feel much hotter than the weather really is! :)

    • Jun replied: — December 26th, 2010 @ 10:08 am

      Haha yeah you are right! Thank you for visiting!

  5. 5

    Novroz — July 16, 2011 @ 8:11 am

    Great pictures…and a well written recipe :)

    I hope you don’t mind if I borrow your picture and your recipe. It is for my Indonesia Banget post which will be publish after midnight. If you do mind,I will edit it tomorrow night.

    When I said borrow, it also means I give total credit to you :)

  6. 6

    Indonesia Banget #12: Fasting and Kolak « Polychrome Interest — July 16, 2011 @ 12:58 pm

    [...] I was lucky to come across this great site called Indochine Kitchen. I copied the recipe to share it with you all. You can see picture of how to do it by visiting her post about making Kolak. [...]

  7. 7

    pally21 — November 24, 2012 @ 5:28 am

    Gave the recipe a shot and it was lovely! Yes, it tastes really good when warmed. Thanks for sharing! :)

  8. 8

    zami — December 16, 2013 @ 11:53 am

    Very Niche Food Indonesian :)
    I love indonesian and yogyakarta

  9. 9

    Adrian — February 21, 2014 @ 4:11 pm

    Hiii, I was wondering if you use ripe, yellow plantains or unripe, green ones?

    • Jun replied: — April 14th, 2014 @ 12:56 am

      I used the ripe ones. Unripe is also good enough.

  10. 10

    Amallia @ desire to eat — March 26, 2014 @ 9:57 pm

    wow looks so delicious, I love to eat this, my favorite. Thanks for step by step instructions.

  11. 11

    Claire — March 24, 2015 @ 3:22 am

    Hey Jun ;)

    My name is Claire, I’m from Belgium :) (small Northern Europe country, don’t mind if you’ve never heard about us haha) I bought atap chee when visiting a friend in Singapore last year, and back home I looked for recipes in which to use them. This is how I found your blog and totally fell in love with it! thanks a lot for sharing all these awesome and delicious-looking receipes and pictures :D

    Now, I tried to make this dessert. I managed to find all the required ingredients, including pandan leaves (I just couldn’t believe the Chinese supermarket I visited had it – and fresh, what’s more!). I just had a problem with the cassavas: do you use bitter or sweet ones? There was some in the supermarket, so I bought them but I don’t know which of the two it is and since bitter cassava is quite toxic and didn’t dare to add it to the dessert. So I made it without the cassavas for safety reasons but it’s all a success anyway :D back to cassavas, could you tell me more about them? It isn’t a common foodstuff in Europe, so I don’t know much about it. Could you tell how to distinguish bitter cassava from the sweet one? That would help me a lot ! And that way next time I can make the whole thing with all the ingredients ;)

    Again thanks a lot for this well-designed and yummy blog ! Keep on !

  12. 12

    Claire — April 13, 2015 @ 3:49 am

    Hey Jun ;)
    My name is Claire, I’m from Belgium :) (small Northern Europe country, don’t mind if you’ve never heard about us haha) I bought atap chee when visiting a friend in Singapore last year, and back home I looked for recipes in which to use them. This is how I found your blog and totally fell in love with it! thanks a lot for sharing all these awesome and delicious-looking receipes and pictures :D
    Now, I tried to make this dessert. I managed to find all the required ingredients, including pandan leaves (I just couldn’t believe the Chinese supermarket I visited had it – and fresh, what’s more!). I just had a problem with the cassavas: do you use bitter or sweet ones? There was some in the supermarket, so I bought them but I don’t know which of the two it is and since bitter cassava is quite toxic and didn’t dare to add it to the dessert. So I made it without the cassavas for safety reasons but it’s all a success anyway :D back to cassavas, could you tell me more about them? It isn’t a common foodstuff in Europe, so I don’t know much about it. Could you tell how to distinguish bitter cassava from the sweet one?That would help me a lot ! And that way next time I can make the whole thing with all the ingredients ;)
    Again thanks a lot for this well-designed and yummy blog ! Keep on !

    • Jun replied: — June 12th, 2015 @ 9:32 pm

      Claire, I am not sure of varieties of cassava, but if it is sold in the supermarket, I am sure it is edible and not toxic. I know of toxic variety, which is grown for bio fuel ingredients and it is definitely not sold in supermarket! I am also sure that the edible one if cooked thoroughly, it is going to be okay. If you want to be really sure, please substitute it with varieties of sweet potatoes, the orange one, the purple ones or the plain colored ones. It is going to be so nice and colorful!

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