300 gr sweet potatoes peeled and cut into 1.5cm cubes
150 gr palm sugar block, roughly chopped
2 cinnamon sticks
900 ml water
400 ml coconut cream
Roasted almond flakes, garnish (optional)
This tender sweet potatoes cooked covered in sweet coconut sauce is best served as warm dessert after dinner
Palm sugar syrup: Boil 100 ml water and add chopped palm sugar into the pot.
Bring to a boil and simmer until they become bubbly and thick syrup (7-9 minutes) then strain it. Set aside.
Boil sweet potatoes in a large pan together with the cinnamon sticks and add a pinch of salt. Let it cook until the sweet potatoes become tender. Set aside.
Mix sweet potatoes in the palm sugar syrup, and pour the coconut cream, mix to combine. Bring to a boil. Set aside.
Put sweet potatoes in an individual bowl. Pour with palm sugar syrup and coconut cream. Serve warm. Sprinkle with roasted almond flakes, and garnish with cinnamon sticks.
Banana can be cooked in addition to the sweet potatoes to add more substance and sweetness to the kolak
Palm sugar can be replace with brown sugar or molasses
Cinnamon or cassia sticks can also be replaced with other fragrant herbs or leaves such as pandan leaves
If you want to serve this chill, set the kolak to cool before transferring them into a big bowl, and refrigerate
You can also turn this dessert into ice cream simply by blending the mixture into smooth and put in the freezer. You don’t need to use ice cream maker.
Author of Papaya Flower This is a classic Indonesian delectable dessert that is especially popular during fasting month. The mixture of sweet potatoes and/or bananas, palm sugar and coconut cream with warm aroma of cinnamon sticks truly makes this a comfort food. This recipe has been tested in Petty Elliot's Kitchen. pettyelliott.com twitter @pettyelliott