Kolak Ubi Ungu, Sweet Treat That Makes Other Desserts Take a Backseat!

Wednesday, 27 May 2020 | 18:20 WIB
  • Learn how to cook Indonesian dessert Kolak Biji Salak Ubi Ungu (sweet potato in coconut milk stock) with this step-by-step recipe post.

    Learn how to cook Indonesian dessert Kolak Biji Salak Ubi Ungu (sweet potato in coconut milk stock) with this step-by-step recipe post.
    Learn how to cook Indonesian dessert Kolak Biji Salak Ubi Ungu (sweet potato in coconut milk stock) with this step-by-step recipe post.

    Kitchenesia.com - For many of us, soup is a go-to main course dish for lunch or dinner. It employs vegetables and meats in a brothy stock, making it able to satisfy everyone’s appetites. But Indonesian cuisine also sees soup beyond primary food because some traditional desserts are also served in soup.

    One of many traditional dessert soups is Kolak (fruit in coconut milk soup). Today’s recipe highlights its variation that incorporates sweet potato as the main ingredient.

    Kolak Biji Salak Ungu (sweet potato in coconut milk stock) makes a rich sweet treat that leaves comforting feeling to your body.

    Follow the recipe below to make one yourself at home!

    Cooking time: 45 minutes

    Yields: for 4 people

    Ingredients

    100 grams palm sugar, grind until soft

    2 pandan leaves

    2 tbsp sugar

    300ml coconut milk

    1 tsp sago flour, dissolve in 1 tsp water

    For “biji salak”:

    200 grams purple sweet potato

    50 grams sago flour

    25 grams sugar

    1/2 tsp salt

    1 tbsp water

    For coconut milk sauce:

    200ml coconut milk

    1/2 tsp salt


    Cooking Steps

    1. Prepare a steamer with sufficient water. Peel sweet potato, then steam in a steamer at medium heat. Remove from steamer once the sweet potato is tender.

    2. Place sweet potato, sago, sugar, salt, and water in a mixer bowl. Knead the dough in a slow speed for 3 minutes. Add a drop of purple food coloring in between

    3. Take a tablespoon of the dough, and roll lengthwise to make chunks. Prepare a pot with sufficient water and put sweet potato chunks into the pot. Bring them to boil at medium flame for 4 minutes or until they float. Transfer to colander to remove water. Set aside.

    5. Place palm sugar, pandan leaves, granulated sugar, coconut milk, and sago flour in a pot. Bring them to boil over medium heat, stir in between. Boil for 5 minutes.

    6. In a different pot, boil coconut milk sauce ingredients at medium heat for 5 minutes

    7. Place sweet potato chunks in a bowl. Pour sugar mixture and coconut milk sauce to the bowl.

    8. Serve Kolak Biji Salak Ubi Ungu (sweet potato in coconut milk stock) as an iftar entrée.  

    Sajian Sedap
    Sera B
    David Togatorop

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