Can I use frozen jackfruit?
Yes, frozen jackfruit can be used. Thaw it completely before adding it to the pudding.
DESSERT
Indonesian Coconut and Jackfruit Pudding (Kolak Nangka)
This delightful Indonesian Coconut and Jackfruit Pudding, known as Kolak Nangka, is a sweet and creamy dessert perfect for any occasion. It features tender jackfruit and tapioca pearls simmered in a rich coconut milk broth sweetened with palm sugar and fragrant pandan leaves. Enjoy it warm or chilled for a comforting treat.
HOW TO MAKE IT
Let's cook.
01
Rinse the small tapioca pearls under cold water. Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the rinsed tapioca pearls and cook for 10-12 minutes, stirring occasionally, until translucent. Drain and rinse with cold water to prevent sticking, then set aside.
02
In a separate medium saucepan, combine the coconut milk, 200 ml water, chopped palm sugar, knotted pandan leaves, and salt. Bring the mixture to a gentle simmer over medium heat, stirring constantly to prevent the coconut milk from curdling. Continue to simmer for 5 minutes, ensuring the palm sugar is fully dissolved.
03
Add the sliced jackfruit to the simmering coconut milk mixture. Cook for 5-7 minutes, or until the jackfruit is tender but still holds its shape.
04
Stir in the cooked and drained tapioca pearls. Simmer for another 2 minutes to allow the flavors to meld.
05
Remove the pandan leaves from the pudding. Taste and adjust sweetness if desired by adding a little more palm sugar or a pinch of salt.
06
Serve the Indonesian Coconut and Jackfruit Pudding warm or chilled in individual bowls.
About This Recipe
This delightful Indonesian Coconut and Jackfruit Pudding, known as Kolak Nangka, is a sweet and creamy dessert perfect for any occasion. It features tender jackfruit and tapioca pearls simmered in a rich coconut milk broth sweetened with palm sugar and fragrant pandan leaves. Enjoy it warm or chilled for a comforting treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, toast the palm sugar lightly in a dry pan before adding it to the coconut milk. This can add a subtle caramel note. Ensure the tapioca pearls are fully translucent for the best texture.
Easy Substitutions
If fresh jackfruit is unavailable, canned jackfruit (in syrup or water) can be used; drain and rinse well. Brown sugar can be substituted for palm sugar, though the flavor will be slightly different. If pandan leaves are hard to find, a drop of pandan extract can be used, but be mindful of its strong flavor.
Storage & Reheating
Store leftover Kolak Nangka in an airtight container in the refrigerator for up to 3 days. It can be reheated gently on the stovetop over low heat, stirring frequently, or enjoyed cold.
Serving Suggestions
Serve this pudding in small dessert bowls, garnished with a sprinkle of toasted coconut flakes. It pairs wonderfully with a cup of hot jasmine tea. For a more substantial dessert, serve alongside a scoop of vanilla ice cream. It's also delicious with a few fresh berries for a touch of tartness.
Common Mistakes
1. Not stirring the coconut milk: This can cause the coconut milk to curdle, resulting in a grainy texture. Stir constantly until it simmers. 2. Overcooking tapioca pearls: They can become mushy if cooked too long. Cook until just translucent. 3. Not rinsing tapioca pearls: They will stick together if not rinsed with cold water after cooking. 4. Overpowering with pandan extract: If using extract, start with a tiny drop and add more gradually to avoid an artificial taste.
Frequently Asked Questions
What is palm sugar?
Palm sugar (gula aren or gula merah) is a natural sweetener made from the sap of palm trees. It has a caramel-like flavor and is commonly used in Southeast Asian desserts.
Can I make this vegan?
Yes, this recipe is naturally vegan as all ingredients are plant-based.
How can I make it less sweet?
You can reduce the amount of palm sugar by 1/4 cup to start, then taste and adjust to your preference.
MORE TO KNOW
Kolak is a popular Indonesian dessert, especially during the fasting month of Ramadan, often served as an Iftar dish to break the fast. While this recipe focuses on jackfruit, Kolak can be made with various ingredients like banana, sweet potato, or even pumpkin. The key is the creamy, sweet coconut milk base infused with pandan. The small tapioca pearls add a delightful chewy texture that complements the soft jackfruit.
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