Kolak Ubi Ungu - Purple Sweet Potato Kolak

 Kolak ubi ungu, or purple sweet potato kolak, is another delightful variation of this traditional Indonesian dessert. Here's a recipe for you:


Ingredients:

  • 500 grams purple sweet potatoes, peeled and cubed
  • 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 purple sweet potatoes and cut them into cubes.

  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 cubed purple sweet potatoes to the pot.
    • Let it simmer gently until the sweet potatoes are tender, about 10-15 minutes. Stir occasionally to prevent sticking.

  3. Finishing Touches:

    • If you're using vanilla extract, stir it in once the sweet potatoes are 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, depending on your preference.
    • You can serve it plain or with a sprinkle of crushed ice for extra refreshment, especially if you're serving it chilled.

  5. Enjoy!

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

Feel free to customize the recipe to your liking. You can add other ingredients like tapioca pearls or pandan-flavored syrup for extra flavor and texture. Enjoy your delicious kolak ubi ungu!

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