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Kolak Pisang

Southeast Asian · 30 min · Easy · 4 servings

Kolak Pisang

Bananas simmered in coconut milk with palm sugar and pandan until the syrup goes thick and caramel-brown. A bowlful of warm comfort.

~540 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Start the sweet potato

    ⏱ 10 min

    Bring the water to a simmer in a pot with the sugar, add the cubed sweet potato and cook for 10 minutes until nearly tender. It needs the head start — bananas cook in minutes.

  2. 2

    Add coconut milk

    ⏱ 5 min

    Pour in the coconut milk with a pinch of salt and the vanilla and bring back to a bare simmer. Do not let it boil hard or the coconut milk splits.

  3. 3

    Add the bananas

    ⏱ 5 min

    Slide in the sliced banana and simmer very gently for 5 minutes, until just soft but still holding their shape.

  4. 4

    Serve

    Serve warm in bowls, with plenty of the syrup. Also good cold the next day.

Notes

Firm bananas, not black ones — soft bananas dissolve into the syrup within a minute. A bare simmer throughout is the whole technique; a rolling boil curdles the coconut milk and no amount of stirring brings it back.

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