Can I use regular bananas instead of plantains?
Yes, you can use firm ripe regular bananas, but they will cook faster and might become softer. Saba or Cardava bananas are ideal if available.
DESSERT
Indonesian Banana and Coconut Milk Pudding with Palm Sugar (Kolak Pisang)
Kolak Pisang is a beloved Indonesian dessert, featuring ripe bananas simmered in a creamy coconut milk broth sweetened with aromatic palm sugar and fragrant pandan leaves. This comforting pudding offers a delightful balance of sweet and savory flavors, perfect for a warm treat.
HOW TO MAKE IT
Let's cook.
01
Combine coconut milk, water, palm sugar, and salt in a medium saucepan over medium heat. Stir continuously until the palm sugar completely dissolves, about 3-5 minutes.
02
Add the knotted pandan leaves to the saucepan. Bring the mixture to a gentle simmer, stirring occasionally, for 5 minutes to infuse the flavors.
03
Carefully add the sliced plantains to the simmering coconut milk mixture. Ensure the plantains are submerged.
04
Continue to simmer over medium-low heat for 10-15 minutes, or until the plantains are tender and cooked through. Do not overcook, as they can become mushy.
05
Remove the pandan leaves from the pudding. Taste and adjust sweetness if desired by adding a little more palm sugar.
06
Serve the Kolak Pisang warm in individual bowls.
About This Recipe
Kolak Pisang is a beloved Indonesian dessert, featuring ripe bananas simmered in a creamy coconut milk broth sweetened with aromatic palm sugar and fragrant pandan leaves. This comforting pudding offers a delightful balance of sweet and savory flavors, perfect for a warm treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra rich flavor, you can toast a tablespoon of shredded coconut in a dry pan until golden brown and sprinkle it over the Kolak Pisang before serving. If fresh pandan leaves are unavailable, a few drops of pandan extract can be used, but the flavor will be less authentic.
Easy Substitutions
If palm sugar is hard to find, you can substitute it with an equal amount of dark brown sugar, though the flavor profile will be slightly different. For a thinner consistency, add a little more water or coconut milk. Other fruits like sweet potato or jackfruit can be added or substituted for the banana.
Storage & Reheating
Store leftover Kolak Pisang in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave.
Serving Suggestions
Serve warm as a comforting dessert on its own. For a refreshing twist, serve chilled with a scoop of vanilla ice cream. Garnish with a sprinkle of toasted shredded coconut or a few fresh mint leaves. It can also be enjoyed as a sweet breakfast or an afternoon snack.
Common Mistakes
Overcooking the bananas: This will result in mushy bananas that lose their texture. Cook just until tender. Not dissolving the palm sugar properly: Ensure the sugar is fully dissolved before adding bananas to prevent a grainy texture. Using unripe bananas: Unripe bananas will not soften properly and will have a starchy taste. Not stirring the coconut milk: Coconut milk can curdle if not stirred frequently, especially when heating. Use medium-low heat and stir gently.
Frequently Asked Questions
What if I don't have pandan leaves?
You can omit them, but the authentic aroma will be missing. A tiny drop of pandan extract can be used as a last resort.
Is Kolak Pisang served hot or cold?
It is traditionally served warm, but it can also be enjoyed chilled, especially in warmer climates.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as all ingredients are plant-based.
MORE TO KNOW
Kolak Pisang is traditionally served during the fasting month of Ramadan as a sweet dish to break the fast. The key to a good Kolak Pisang is using ripe but firm bananas that hold their shape during cooking. The pandan leaves are crucial for their unique aromatic contribution, imparting a subtle, vanilla-like fragrance that elevates the dessert. When choosing palm sugar, look for gula aren or gula merah, which are unrefined and have a deeper, more complex caramel flavor than regular brown sugar.
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