&sq=&lang=&file=File:Kolak_pisang_dan_ubi.JPG) A pot of banana and sweet potato kolak | |
| Alternative names | Kolek |
|---|---|
| Course | Dessert |
| Place of origin | Indonesia |
| Region or state | Southeast Asia |
| Created by | Indonesians |
| Main ingredients | Palm sugar, coconut milk, pandanus leaf |
| Variations | Kolak pisang, Kolak pisang ubi, Kolak waluh, Kolak biji salak, Kolak nangka, Kolak ubi, Kolak durian |
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Kolak (or kolek) is an Indonesian sweet dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (P. amaryllifolius).[1] A variation in which banana is added, is called kolak pisang or banana kolak. Other variations may add ingredients such as pumpkins, sweet potatoes, jackfruit, plantains, cassava, rice balls, tapioca pearls, and kolang-kaling (aren palm fruit).[2] It is usually served warm or at room temperature, but some prefer it cold.
In Indonesia, kolak is a popular iftar dish,[1] locally known as tajil (sugary snacks and drinks consumed to break the fast) during the holy month of Ramadan,[2] and is also a popular street food.
- ^ a b "Twenties: popular iftar dishes to break the fast". The Jakarta Post. 13 April 2022. Retrieved 2024-03-15.
- ^ a b Wira, Ni Nyoman (9 June 2016). "Kolak recipes for Ramadhan you can easily make at home". The Jakarta Post. Retrieved 2024-03-15.