|This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Place of origin||Indonesia|
|Main ingredients||Palm sugar, coconut milk, pandanus leaf|
|16x16px Cookbook:Kolak 16x16px Kolak|
Kolak (or Kolek) is an Indonesian dessert made with palm sugar or coconut sugar and coconut milk, with pandanus leaf (P. amaryllifolius) for added aroma. Banana may be added to this base, the dish then called Kolak Pisang or banana kolak. Pumpkin, sweet potato, jackfruit, plantain and/or cassava, and sometimes tapioca pearl may also be added. It is usually served warm or at room temperature. In Indonesia, Kolak is one the most favorite dessert for Iftar during the holy month of Ramadan, as it is sweet, filling, and very easy to make.
- Kolak Pisang.jpg
Banana kolak, a variant of kolak.
- Kolak biji salak.jpg
Kolak biji salak, made from sweetpotato balls.
|40x40px||Wikimedia Commons has media related to Kolak.|
- Kolak - Banana, Sweet Potatoes, and Tapioca in Coconut Milk - description and recipe.
- Kolak - Banana Compote in Coconut Milk - Recipe and step-by-step photos
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