Pumpkin Kolak
Ingredients
- 1/4 kg yellow pumpkin, cut into cubes
- Grated coconut
- Brown/palm sugar
- Sugar palm fruit
- 2 bananas
- 2 pandan leaves
- Kaffir lime leaves
Cooking Instructions
- Squeeze the grated coconut to extract the first pressing of coconut milk.
- Cook the coconut milk over medium heat, stirring continuously. Once it starts to boil, turn off the heat and let it cool. Skim off the top layer and discard it.
- Bring the coconut milk to a boil again, adding pandan leaves and kaffir lime leaves for aroma. Stir continuously, then add the pumpkin, salt, brown sugar, and sugar palm fruits.
- Cook until the pumpkin and the sugar palm fruits are tender, then add the bananas.
- Serve the compote warm.
- Tips to keep the compote thick and prevent the coconut milk from curdling: follow steps 2 and 3 carefully. Before reheating the cooled coconut, mix in a small amount of rice flour, stirring well until fully dissolved. Use low heat and stir continuously while cooking to maintain a smooth consistency.
Leave a Reply
You must be logged in to post a comment.
No comments yet.