Gluten -free Indonesian Kolak - The Camadan Coconut's creamy dessert from Coconut

Kolak is an Indonesian dessert traditionally served during the month of Ramadan , especially at Iftar , the moment of breaking of fasting. Soft, creamy and naturally gluten -free , it consists of plantain bananas and or soft potatoes simmered 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 warm or lukewarm dessert is a family classic appreciated for its simplicity and its richness in taste. There are many variants depending on the region: some add tapioca, jackfruit or sweet corn. The Kolak embodies hospitality and sharing in the Indonesian, and is enjoyed both at the end of a meal and as a snack.
Here is an easy house version and 100 % gluten -free to travel in the heart of Indonesia culinary traditions.

Preparation time 10 mins

Cooking time 15 mins

Rest time 30 mins

Total time 55 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

2 ripe plantains (or sweet potatoes, peeled and cut in cubes)

400 ml coconut milk
80 g palm sugar (or coconut sugar)
1 pandan leaf (or extract (which will color the kolak))
1 pinch of salt
250 ml of water

Preparation

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

Keywords: Kolak recipe for Ramada, n Indonesian gluten -free dessert, coconut milk banana kolak, gluten -free coconut dessert, traditional Indonesian recipe, Kolak Potato Sweet Vegans, Pandan dessert

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