Gluten-free Indonesian Kolak – The creamy coconut Ramadan dessert

Kolak simmered is an Indonesian dessert traditionally served during Ramadan, especially at Iftar,the breaking of the fast. Sweet, creamy, and naturally gluten-free, it consists of plantains and/or sweet potatoes in a delicious mixture of coconut milk and palm sugar, flavored with pandan leaf or vanilla. I added pandan extract, so my dessert is very green! This hot or warm dessert is a family classic appreciated for its simplicity and rich flavor. Many variations exist depending on the region: some add tapioca, jackfruit, or even sweetcorn. Kolak embodies Indonesian hospitality and sharing, and can be enjoyed at the end of a meal or as a snack.
Here's an easy, 100% gluten-free homemade version to take you on a culinary journey through Indonesia.

Preparation time: 10 minutes

Cooking time: 15 minutes

Rest time: 30 minutes

Total time 55 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Special diet: naturally gluten-free

Ingredients

400 ml of coconut milk
80g of palm sugar (or coconut sugar)
1 leaf pandan (or extract (which will color the Kolak))
1 pinch of salt
250 ml of water
2 ripe plantains (or sweet potatoes, peeled and cubed)

Preparation

1
Cut the bananas into chunks or the sweet potatoes into cubes.
2
In a saucepan, heat the water, sugar, and pandan leaf (or vanilla) until dissolved. I used pandan extract, so my dessert is very green.
3
Add the coconut milk, salt, then the pieces of banana and/or sweet potato.
4
Simmer over low heat for 15 to 20 minutes, until the fruit is tender.
5
Serve warm or at room temperature, in individual bowls.

Keywords: Kolak recipe for Ramadan, Gluten-free Indonesian dessert, Banana coconut milk Kolak, Gluten-free coconut dessert, Traditional Indonesian recipe, Vegan sweet potato Kolak, Pandan dessert

Read it online: https://glutenevasion.fr/recette/kolak-indonesien-sans-gluten-le-dessert-cremeux-du-ramadan-a-la-noix-de-coco/