Kolak pisang is an Indonesian stovetop dessert served warm. Bananas and sweet potatoes simmer in a syrup made with palm sugar and pandan leaves, then are combined with coconut milk. Palm sugar gives the dessert a deep caramel color and a faint smoky aroma, while pandan adds a fresh, grassy note. The bananas go into the pot last and soften without falling apart.
Put the water, grated palm sugar, and salt in a pot. Tie the pandan leaves into a knot and add them. Bring to a boil, stirring until the sugar has dissolved completely.
Peel the sweet potato and cut it into 2 cm cubes. Add it to the boiling syrup and cook over medium heat for 10 minutes, until a fork slides in easily.
Reduce the heat and stir in the coconut milk. Heat the mixture until steam begins to rise around the edges, but do not let it boil.
Peel the bananas, cut them diagonally into 2 cm-thick slices, and add them to the pot. Simmer over low heat for 5 minutes, until the bananas soften and their edges turn slightly translucent. Stir gently; too much stirring will break them apart.
Remove the pandan leaves. Divide the kolak among bowls and serve warm; in hot weather, it can also be chilled in the refrigerator.
Do not let the pot boil after adding the coconut milk; boiling can cause the fat to separate and leave the dessert grainy.
Muzu olgun ama sert seçmek gerekiyor, yumuşak muz şurupta ikinci dakikada dağıldı ve tatlı bulamaca döndü.
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