Kolak Pisang

Kolak pisang is an Indonesian dessert made from coconut milk and bananas. It uses a natural sweetener known as gula jawa or palm sugar. Kolak pisang also has many variations of ingredients they are cassava, sweet potato, jackfruit, and palm seeds. Kolak pisang is very popular and can be found on restaurants and street vendor. Kolak can only be eaten in one day, it cannot keep longer even it’s stored in refrigerator. The coconut milk used is squeezed from a freshly grated coconut.
Material
Pandan leaves
Freshly grated coconut to make coconut milk (thick & thin)
Palm seeds
Banana
Palm sugar
Water
Equipment
Saucepan
Spoon
Knife
Grater
Strainer
Skills
The skills needed to make Kolak Pisang is cutting, grating, boiling, squeezing, and stirring. Cutting is needed to cut the banana, some people ended up breaking the banana meat. Actually there is the skills to cut the banana faster without damaging the inside. It is to peel the upper part of the banana and easily take the meat. Grating is needed to grate the coconut, it has to be carefully done because it can bleed fingers. Boiling is a usual skill in cooking but it is the main skill in kolak pisang, needed to boil all ingredients in a saucepan. Squeezing is needed to make a fresh coconut milk, has to be carefully done to make a thick and thin coconut milk. Stirring is a usual skill, it is needed to keep the kolak from being too burnt.