Kolak pisang and ubi jalar

I kolak pisang and ubi jalar last week for the Easter menu.  It is Indonesian for sweet potato banana compote. Based on plantains and sweet potatoes in a think coconut sauce it is delicious.  The original recipe is made of typical local ingredients, which weren’t available for me, so I made some “European” changes.

Ingredients (4 persons):

• 2 ripe plantains (or normal bananas if don’t have them available)
• 250 gr sweet potatoes, peeled and sliced into cubes
• 200 gr dark brown sugar
• 600 ml water
• 400 ml coconut milk
• a package of vanilla sugar
• some vanilla extract

Directions:

• Peel the plantains and cut them into pieces of 1 cm.
• Add the brown sugar to the water and boil it.
• After that, add the plantains and the sweet potatoes and cook ‘al dente’.
• And finally add the coconut milk, the vanilla sugar and the vanilla extract, and let it simmer until the sauce is well bond.

You can serve it hot or cold.