Kolak Ubi Pisang (Sweet potatoes, cassava, ube, and banana in coconut milk dessert)

Kolak Ubi Pisang (Sweet potatoes, cassava, plantain in coconut milk)

Course: Dessert
Cuisine: Indonesian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Marvellina
Sweet potatoes, cassava, and sweet potato dumplings are served in creamy sweet coconut milk as dessert. Gluten-free and Vegan.
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Ingredients

  • 300 gr peeled cassava/tapioca peeled, cut into bite-sized pieces
  • 300 gr purple sweet potato peeled, cut into bite-sized pieces
  • 300 gr sweet potatoes peeled, cut into bite-sized pieces
  • 6 cups water
  • 2 screw pine leaves washed and tied into a knot
  • 240 ml coconut cream
  • 100 gr palm sugar or sub with brown sugar
  • 4 -5 plantains cut into 1-inch slices
  • 6 pieces of jackfruit – cut into bite size you can get this in a can
  • 1/2 tsp salt
  • 1/2 recipe of Sweet Potato Dumplings (Biji Salak)
  • Small pinch of salt

Instructions

  • Prepare a steamer and steam the sweet potatoes, ube, tapioca for 7-10 minutes, or until they are soft when you pierce it with a fork, but not mushy. You may need to do this in batches. Meanwhile, prepare a large pot. Add water and bring to a boil. Add the screwpine leaves and palm sugar and cook until the sugar is melted
  • Add the steamed cassava, tapioca, ube and coconut cream. Continue to stir for the next 10 minutes or so, so the coconut milk will not boil over and separate and you will get white patches in your Kolak (not a pretty sight). Remove the screwpine leaves
  • Turn off the heat and add in plantains, jackfruits, and the sweet potato dumplings you made earlier. Add a small pinch of salt. Have a taste. It should be sweet and fragrant. If it's not sweet enough for you, add more sugar to your taste if needed. Ready to serve warm or cold

Notes

You can keep leftover in the refrigerator for up to 2 days. The tapioca pearls will toughen when cold, but will back to its soft chewy texture once reheated