Last Updated on December 14, 2020 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
When the soup is first cooked, it will appear a bit watery. Once it chills, it will thicken.
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.
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