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 Kolak is an Indonesian dessert made with palm sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for flavour. In some versions,mung beans are also used, and cooked till soft. Banana may be added to this base, the dish then being known as kolek pisangPumpkinsweet potatojackfruitplantain and/or cassava, and sometimes pearl tapioca may also be added. It is served either hot (especially if freshly cooked) or cold. Kolak is popular during the holy month of Ramadan, and is usually served cold during Iftar.
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review by . October 27, 2009
posted in Go Indonesia
Childhood & its wonders
Kolak is a dessert I grew up eating when I was living in Indonesia. Our domestic helper used to cook it every week and I found myself looking forward to them every Wednesday. The beauty of living in Indonesia is to have lots of helpers at home and even we as kids have one each to ourselves! How cool is that?! :-)   Kolak is best eaten hot but can also be a great quencher when it’s served cold. The main ingredients are banana and sweet potato (some prefer some tapioca as it adds texture …
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