Kolak Singkong - Balinese Traditional Dessert

 Kolak singkong, or cassava kolak, is another delightful variation of this Indonesian dessert. Here's a recipe for you:


Ingredients:

  • 500 grams cassava (yucca), peeled and cut into bite-sized pieces
  • 400 ml coconut milk
  • 200 ml water
  • 100 grams palm sugar (you can substitute with brown sugar)
  • 2 pandan leaves (optional)
  • A pinch of salt
  • A dash of vanilla extract (optional)
  • Crushed ice (optional, for serving)

Instructions:

  1. Prepare the Ingredients:

    • Peel the cassava and cut it into bite-sized pieces.

  2. Cooking:

    • In a pot, combine coconut milk, water, palm sugar, pandan leaves (if using), and a pinch of salt.
    • Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
    • Once the sugar has dissolved, add the cassava pieces to the pot.
    • Let it simmer gently until the cassava is tender, about 15-20 minutes. Stir occasionally to prevent sticking.

  3. Finishing Touches:

    • If you're using vanilla extract, stir it in once the cassava is tender.
    • Taste the kolak and adjust the sweetness if needed by adding more sugar.

  4. Serving:

    • Remove the pandan leaves if you used them.
    • Serve the kolak warm or chilled, according to your preference.
    • You can serve it plain or with a sprinkle of crushed ice for extra refreshment, especially if serving it chilled.

  5. Enjoy!

    • Kolak singkong is best enjoyed fresh. You can store leftovers in the refrigerator for a day or two, but the texture of the cassava might change slightly.

Feel free to customize the recipe to your liking. You can add other ingredients like palm seeds or jackfruit for additional flavor and texture. Enjoy your delicious kolak singkong!

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