ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation
JAKARTA – 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).
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.
80 gr banana
80 gr cassava
30 gr sugar palm fruit
100 gr brown sugar
50 gr granulated sugar
5 gr salt
300 ml mineral water
50 ml coconut milk
1 pc pandan leaf
15 gr sweet potato
Cut banana, cassava and sweet potato into bite-sized pieces.
Bring the water to boil in a pot.
Add brown sugar, granulated sugar, salt and pandan leaf and stir well.
Add banana, cassava, sweet potato, and sugar palm fruit.
Add coconut milk and leave on heat until all ingredients are cooked.
Served the kolak while it is still warm.