KBRN, Jakarta: In Indonesia, the Ramadan fast is often broken with something sweet, and one of the most beloved traditional dishes is kolak pisang.

This delightful dessert features a perfect blend of bananas, coconut milk, and palm sugar, creating a rich and satisfying flavor.

Kolak Pisang is delicious and remarkably easy to prepare, requiring only simple ingredients readily available in most kitchens.

Here are the practical steps to create this delectable treat, quoted by rri.co.id:

Ingredients:

5 ripe plantains (pisang kepok), diagonally sliced

500 ml thin coconut milk 200 grams palm sugar, finely grated 2 pandan leaves, knotted 500 ml water A pinch of salt

Instructions:

Boil water with palm sugar and pandan leaves until the sugar dissolves. Then, strain the mixture to remove any impurities.

Add the sliced bananas to the sugar water and cook over low heat until the bananas begin to soften.

Pour the coconut milk slowly, stirring continuously to prevent it from curdling. Add a pinch of salt.

Continue cooking until the mixture boils, stirring constantly to maintain a smooth consistency.

Remove the kolak pisang from the heat, let it sit briefly, and then serve it warm or cold, according to preference.

Kolak Pisang can be enjoyed as a delightful iftar (breaking fast) dish or a sweet snack any day. Its lovely and savory flavor is sure to captivate anyone who tries it.

In addition to bananas being the main ingredient, kolak can also be made with various other ingredients, including sweet potato, pumpkin, rice flour balls, arenga, and many more.

Kolak also often cooked in large batches to be distributed at local mosques. This highlights the strong sense of community during Ramadan in Indonesia. ***