Kolak, also called kolek, is an Indonesian sweet dessert built on palm sugar or coconut sugar, coconut milk and pandan leaf. A version made with banana is called kolak pisang, and other variations add pumpkin, sweet potato, jackfruit, plantain, cassava, rice balls, tapioca pearls or kolang kaling, the fruit of the aren palm. It is usually served warm, though some prefer it cold, and in Indonesia it is a popular dish for breaking the fast during Ramadan, known locally as takjil, as well as a popular street food. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
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In Cuisine
Source Kolak (food) (Wikipedia)
Uses Ingredient
Source Kolak (food) (Wikipedia)
Source Kolak (food) (Wikipedia)
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Sources
1. Kolak (food) (Wikipedia)
Introduction
Kolak (or kolek) is an Indonesian sweet dessert based on palm sugar or coconut sugar, coconut milk, and pandanus leaf (P. amaryllifolius). A variation in which banana is added, is called kolak pisang or banana kolak.
In Cuisine: Indonesian Cuisine, Lead section
Kolak (or kolek) is an Indonesian sweet dessert
Uses Ingredient: Palm Sugar, Lead section
based on palm sugar or coconut sugar, coconut milk, and pandanus leaf
Uses Ingredient: Coconut Milk, Lead section
based on palm sugar or coconut sugar, coconut milk, and pandanus leaf
View the Source2. Kolak (Wikidata)
P495 (country of origin): IndonesiaQuote, P495 (country of origin): Indonesia
Indonesia
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