For me, there’s no shortage of delectable desserts in Indonesia. They might include local fruit such as the starfruit, papaya, and salak, a combo dinner-dessert- for example, peanut sauce (bumbu kacang) for sate, or ketoprak, or traditional sweets like cucur and bika ambon.
Today’s topic, kolak, might be my favorite Indonesian dessert yet:
Though I tried the above version in Bandung, there are various types of kolak through Indonesia. For the base, you’ll need coconut milk. Knowing that, each time I eat kolak I’ll have to find a belt with an extra notch in it. Palm sugar or coconut sugar, and if available, a sweet-smelling but uniquely pleasant pandanus leaf are also typical ingredients. The pandanus leaf, also known as screw pine, lends its flavor to numerous Southeast Asian desserts.
From here on, I’m pretty sure kolak is a dumping ground for all sorts of fruits. The one that I tried had sweet potatoes, bananas, and cassava with palm sugar, as well as a mystery item, which I believe is called kolang-kaling, or sugar palm fruit. In all, kolak has great texture, a sneaky way to get vitamins (which might make it kid-friendly), and can be served either hot or cold…except that if you choose the latter, and your only option is street food, you might want to harvest your own ice.