Enjoying kolak as tajil (sugary snacks and drinks consumed to break the fast) is arguably one of the most celebrated traditions during Ramadhan. Sweet, delicious and nutritious, kolak is a flexible dish that usually contains banana or sweet potato but can also accommodate other ingredients such as jackfruit or kolang-kaling (sugar palm fruit).
Rossano Renzelli, the executive chef at Sheraton Bali Kuta Resort, and Indrawan Ridwan, executive chef at the Santika Premiere ICE-BSD City Hotel, want you to try their favorite kolak recipes at home?
Kolak Nangka Jagung Manis
500 ml coconut milk
½ cup glutinous rice
400 gr sweet corn
½ cup shredded jack fruit
1 tsp vanilla essence
¼ cup condensed milk
Combine coconut milk and glutinous rice in a pot, stir until the rice is no longer sticky.
Bring the mixture to boil for 12 minutes.
Add sweet corn, shredded jack fruit and vanilla essence, let mixture boil for a further four minutes.
If you think the glutinous rice is not yet cooked, add ¼ cup of water.
Pour the condensed milk into the mixture. Add sugar to taste.
Enjoy the dish while it is still warm.