How to Make Any-night-of-the-week Kolak

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Favorite Kolak. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kolak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kolak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kolak is 8 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kolak estimated approx 45 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can cook Kolak using 9 ingredients and 9 steps. Here is how you cook that.

Kolak is an Indonesian dessert contains of banana, cassava, and pumpkin in a coconut milk soup. This dish is popular during the holy month of Ramadhan. There are other ingredients that are palatable for this sweet dessert such fermented cassava, jackfruits, and snakeskin fruits.

Ingredients and spices that need to be Take to make Kolak:

1. 500 g yellow cassava
2. 500 g fermented cassava (tape)
3. 350 g pumpkin (labu kuning)
4. 100 g palm sugar
5. 4 pcs musa belle banana (pisang raja)
6. 4-5 pandan leaves
7. Salt & sugar
8. 1 1/2 L coconut milk (santan)
9. 1 1/2 L Water

Steps to make to make Kolak

1. Add water to the coconut milk and bring to boil.
2. Cut the yellow cassava and steam.
3. Cut fermented cassava with the same size as the yellow cassava.
4. Cut the bananas to the same size as the cassava
5. Cut the pumpkin to the same size as the bananas
6. Boil all the ingredients into the coconut milk soup starting with the hardest to the softest texture (yellow pumpkin - steamed cassava - banana - fermented cassava)
7. Put pandan leaves into the soup and season it.
8. Best served while it's warm (but i like to serve it cold)
9. Tips: to save the time, make the coconut milk the day before, and put in fridge.

While that is by no means the end all be guide to cooking easy and quick lunches it's excellent food for thought. The hope is that this will get your creative juices flowing so that you can prepare excellent lunches for your own family without having to perform too terribly much heavy cooking from the practice.

So that's going to wrap this up for this exceptional food Easiest Way to Make Homemade Kolak. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!