Last Updated on July 9, 2022 by Chef Mireille
Kolak – Vegan Dessert Soup
Indonesian Dessert Soup is a popular Vegan dessert in Indonesia utilizing vegetables, often served during Ramadan as part of the Iftar meal.
Many Asian countries have vegetable based dessert soups, using pumpkin, plantains, sweet potatoes, cassava and may often also include fruits like banana or jackfruit. Kolak – Vegan Indonesian Dessert Soup is one example of this delicious concept.
This is my version of kolak using only pumpkin, plantains and sweet potato, however cassava and jackfruit are also often used in kolak. When banana is added, it is called Kolak Pisang. Before we get to today’s delicious recipe, let’s check out some of the other veggie based desserts I’ve already posted!
Veggie Based Desserts
- Pain Patate – Haitian Sweet Potato Pudding
- Thai Stewed Pumpkin
- Sweet Potato Cheesecake Pie
- Yuca Cake Hondurena
Kolak – Vegan Indonesian Dessert Soup can be served warm or chilled. It is a popular dessert served during the Iftar meal during Ramadan, where it is traditionally served either room temperature or chilled.
What is Pandan?
Also known as the vanilla extract of Southeast Asia, pandan leaves come from the leaves of the Screwpine tree. This is the basic flavoring agent used in desserts of the region. This is what gives many of their desserts their characteristic green hue.
Pandan can be utilized in many different form in the desserts of Southeast Asia.
- the whole leaves are often added to infuse a subtle flavor
- the leaves can be blended with water and then strained to produce a pandan extract
- store bought pandan extract
- store bought pandan paste
Why does it look thin?
When the soup is first cooked, it will appear a bit watery. Once it chills, it will thicken.
What other fruits or vegetables can I use?
Cassava, jackfruit, banana.
If you’ve been inspired by this delicious recipe, check out some other Indonesian recipes!
Kolak – Indonesian Dessert Soup
- 1/2 cup sago/ tapioca pearls
- 3 pandan leaves
- 1/2 cup palm sugar
- 1 lb. ripe plantain
- 1 lb. pumpkin calabaza or kabocha
- 1 lb. sweet potato
- 3/4 cup coconut milk
- Soak sago in water for 20 minutes. Drain.
- In a large pot combine 6 cups water with pandan leaves and sugar. Bring to a boil.
- Add plantain and pumpkin and simmer for 15 minutes.
- Remove pandan leaves. Add sweet potato, sago and coconut milk.
- Simmer for another 15 minutes.
DO YOU YUM? SAVE IT BELOW!Yum
This post may include affiliate links.
Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!
This is a very interesting dessert soup . At first glance I thought mango is dunked in , looks gorgeous and come to think of it , it is so nutritious .
Amazing pick !
so nutritious and filling 🙂 loved the flavours here
Wow desert soup sounds interesting. Love the flavors.
That’s a fantastic remake of a sweet dish, the ingredients seem too good to combine..as you know in Indian cuisine, we make anything as a halwa, making it as a liquid sweet is a new thing for me..very interesting!
dessert soups in more in Southeast Asia and Central Asia but I think you would enjoy it!
The concept of a dessert soup is something new to me. Looks interesting.
its very common in Central Asia and Southeast Asia.
I know this is common in central Asia will love to try it soon. But since I don’t get pandan leaves will find a way around.
dont let the lack of pandan stop you. Just add a few teaspoons of vanilla extract instead
woow!!Dessert soup!!Looks very delicious!!
thanks – it truly is
Its always a delight to read about different cuisines on your blog. A unique share for the theme.
thanks I try!
Sounds like our kheer but that is a nice twist adding veggies in it. Looks so good..
wont even notice you are eating veggies in this delicious dessert soup
The dessert soup looks super tempting.
I think you would enjoy it!
Wow Mir, dessert soup looks delicious, more kind of our kheer, but with whole veggies, i m sure this must be tasting good.
BTW, I happened to taste Dodol in Malaysia, but couldn’t get that puteri ayu mould !enjoyed tasting the local vegetarian cuisine!
it must be challenging for the veg cuisine there. awww too bad you couldnt find the mold 🙁
Hmm dessert soup.. Thats so unique and as others pointed out its like our payasam. 🙂 I love pumpkin payasam and am very much interested to try this as well.. This makes me realize again how much world cuisine is connected.
It is so true. Many recipes cross countries and cultures, albeit with slight variations.
Absolutely delicious – this was my first time making a dessert soup and I absolutely love the flavours!
Looks delicious! I’d love to try this one with my family.
It’s definitely a healthy dessert option for your family!
Dessert soup- I love the idea of this lighter dessert for this weather. This sounds so refreshing and love that you gave us customization options!
Yes you can totally customize it to ingredients that are locally available for you.
What a delicious dessert soup! I love the concept of adding vegetables to a dessert, it was a new concept for me, and I appreciate being introduced to this!
yes this makes it a healthy yet uber delicious dessert!
I’ve never tried a dessert soup before. It looks really tasty. Will definitely be giving this a go soon!
This can be eaten warm or cool, which means this dessert soup is great for any season. I am sure you will love it!