Kolak - Plantain, Cassava, and Sweet Potato in Coconut Milk

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 6


  • 500 gram cassavas (Indonesian: singkong), peeled
  • 6 cups water
  • 3/4 cup coconut milk
  • 2 pandan leaves, knotted
  • 1/2 teaspoon salt
  • 500 gram sweet potatoes (Indonesian: ubi jalar), peeled and cut into bite size wedges
  • 125 gram palm sugar (Indonesian: gula Jawa)
  • 500 gram ripe plantains (Indonesian: pisang kepok/pisang tanduk), cut into 1 inch slices


  1. Prepare a steamer, steam cassavas until tender, about 30 minutes. Remove from steamer, cut cassavas into halves lengthwise, remove the tough core, and cut into bite size wedges. Set aside.
  2. Add water, 1/4 cup of the coconut milk, pandan leaves, and salt in a pot. Cook until the liquid is barely simmering. Make extra sure that throughout the cooking time, the liquid should stay in a barely simmering point.
  3. Add sweet potatoes and palm sugar, cook for 15 minutes.
  4. Add saba bananas and cassavas, cook for another 15 minutes.
  5. Add the remaining coconut milk (1/2 cup), cook for another 15 minutes. Stir frequently.
  6. Turn off heat, serve hot or warm.

Another great recipe by https://dailycookingquest.com.