Kolak Pisang – Indonesia
A warm, gentle dessert-drink made with bananas + coconut milk + palm sugar. Sweet, comforting, and perfect after iftar.
Serves: 4 people
Time: 15–20 minutes
Ingredients
4 ripe bananas (plantain or firm bananas work best)
400 ml coconut milk (1 can)
500–600 ml water
120–180 g palm sugar (gula aren) or dark brown sugar (adjust to taste)
1 pandan leaf (optional, but very authentic)
¼ tsp salt (yes—tiny pinch makes it taste better
Optional add-ins:
1 small sweet potato, cubed (for a heartier kolak)
Tapioca pearls or sago
Jackfruit strips (if you love extra fragrance)
Step-by-step
1) Make the sweet base
In a pot, add water + palm sugar + pandan leaf (if using).
Heat on medium and stir until the sugar fully melts.
Simmer 3–5 minutes to gently thicken into a light syrup.
2) Add any “hard” ingredients first (optional)
If using sweet potato, add it now and simmer 8–10 minutes until almost tender.
(If not using, skip to step 3.)
3) Add bananas (don’t overcook!)
Slice bananas into thick chunks (so they don’t turn mushy).
Add bananas to the pot and simmer 3–4 minutes.
4) Add coconut milk (keep it silky)
- Lower the heat. Pour in coconut milk and stir gently.
- Add salt.
- Warm for 2–3 minutes only — do not boil hard, or coconut milk can split.
5) Final taste test
Taste and adjust:
More sugar if you want it sweeter
A splash more water if you want it lighter
A pinch more salt if you want it richer
Serving ideas
Serve warm in bowls or mugs
Or chill it and serve cold (it’s amazing either way)
Optional topping: toasted coconut flakes or chopped nuts