Dessert

Kolak Pisang

Plantain and sweet potato gently cooked in pandan palm-sugar syrup and coconut milk.

What you’ll need

• plantains: 1000 g
• sweet potato: 600 g
• coconut milk: 1000 ml
• palm sugar: 300 g
• pandan leaves: 3 pcs
• water: 500 ml
• salt: 4 g

How to make it

1. Peel the sweet potato and cut into 3 cm cubes. Use ripe but firm plantains and cut into 3 cm rounds immediately before adding.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.