Kolak pisang & ubi jalar

Kolak pisang & ubi jalar

Kolak pisang & ubi jalar
Kolak pisang & ubi jalar

I made this Indonesian dessert last week for the easter menu.  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 packet of vanilla sugar
  • some vanilla extract


  • Peel the plantains and cut them into pieces of 1 cm.
  • Add the brown sugar to the water and boil it.
  • Add the plantains and the sweet potatoes and cook ‘al dente’.
  • 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.

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