Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel and cut 1/2 kg of sweet potatoes, 6 kepok bananas, slice a portion of palm sugar, and prepare 2 pandan leaves.
Watch out
Cut the sweet potatoes and bananas into uniform sizes so they cook evenly.
Use heat-resistant gloves or a cloth when handling the hot pot lid to avoid burns.
Prepare a pot, pour in 1 liter of water, and boil until bubbling. Once boiling, add 0.5 kg of sweet potatoes and 2 pandan leaves, cover the pot so the sweet potatoes cook quickly.
local_fire_departmentmedium highWatch out
Cover the pot tightly to retain heat, but watch out so the boiling water doesn't overflow.
After the sweet potatoes are half-cooked, add 6 kepok bananas, add palm sugar, 1 tsp salt, 3 tbsp granulated sugar, and 400 ml coconut milk, then stir until the coconut milk boils and cooked.
local_fire_departmentmediumWatch out
Stir the coconut milk slowly and constantly so it doesn't curdle
if it curdles, the broth will look oily and unappealing
Use a long-handled ladle to prevent hot broth from splashing onto your hands.
Turn off the stove after the coconut milk is cooked and absorbed, then pour the banana and sweet potato kolak into a serving bowl.
Watch out
Pour carefully so the sweet potato and banana pieces don't break and the broth doesn't spill.
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