How to Make Kolak Pisang (Traditional & Healthy Version)
Kolak Pisang is a beloved Indonesian dessert that beautifully captures the essence of traditional Indonesian flavors. Originating from Java, this sweet treat is especially popular during Ramadan, when it is commonly enjoyed to break the fast (iftar). The dish features ripe plantains or bananas gently simmered in a fragrant coconut milk sauce, sweetened with palm sugar and infused with pandan leaves for a subtle, floral aroma. The result is a comforting, mildly sweet dessert with a creamy texture and irresistible tropical notes. Kolak Pisang’s appeal lies in its simplicity and wholesome ingredients. As a vegan and vegetarian-friendly dessert, it highlights Indonesia’s rich culinary heritage and reliance on natural, plant-based ingredients. Whether served warm or chilled over ice, Kolak Pisang is a versatile dessert that brings nostalgia to many Indonesians, while offering a unique and memorable taste experience for international food lovers. Its balance of sweetness and creaminess makes it a favorite not just during festive seasons, but as a nourishing, everyday indulgence.
Ingredients
- 2 large Ripe plantains or bananas (pisang raja or pisang kepok preferred)
- 400 ml Light coconut milk (santan)
- 60 grams Palm sugar (gula aren, finely chopped)
- 1 leaf Pandan leaf (tied into a knot)
- 1/4 teaspoon Salt
- 200 ml Water
- 50 grams Sweet potato (peeled and diced small (optional))
- 50 grams Cassava (peeled and diced small (optional))
- 2 tablespoons Sago pearls (optional, pre-soaked)
Step-by-step instructions
Step 1 · Prepare all ingredients: peel and slice the plantains or bananas di...
Prepare all ingredients: peel and slice the plantains or bananas diagonally into 2 cm thick pieces. If using sweet potato or cassava, peel and dice them into bite-sized chunks.
Step 2 · In a medium saucepan
In a medium saucepan, combine water, palm sugar, and pandan leaf. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely and the mixture is aromatic.
Step 3 · Add the sweet potato and cassava (if using) to the pot
Add the sweet potato and cassava (if using) to the pot. Simmer for 10 minutes until they are almost tender.
Step 4 · Add the sliced plantains or bananas and continue simmering for 5 mi...
Add the sliced plantains or bananas and continue simmering for 5 minutes, until the fruit is soft but not mushy.
Step 5 · Pour in the coconut milk and salt
Pour in the coconut milk and salt. Stir gently and simmer for another 3-5 minutes, being careful not to let the coconut milk boil vigorously.
Step 6 · If using sago pearls
If using sago pearls, add them in and cook for an additional 2-3 minutes until they turn translucent.
Step 7 · Remove the pandan leaf
Remove the pandan leaf. Serve Kolak Pisang warm, or let it cool and refrigerate for a refreshing chilled dessert.
Why this recipe is healthy
This traditional Indonesian dessert is a healthy choice thanks to its plant-based ingredients and absence of processed sugars or fats. By using light coconut milk and moderate palm sugar, Kolak Pisang provides natural sweetness and healthy fats without excessive calories. Its fiber-rich components help promote satiety and stable blood sugar, making it suitable for those seeking nourishing, wholesome desserts.
A note on tradition
Kolak Pisang is deeply rooted in Indonesian culinary tradition, particularly in Java and Sumatra. It is a staple during the month of Ramadan, served at iftar to break the fast because of its nourishing, energy-boosting qualities. However, Kolak Pisang is also enjoyed year-round as a comfort food or light dessert. Its preparation is often a family affair, showcasing the communal spirit and resourcefulness of Indonesian kitchens.