Kolak

01 / ABOUT THE DISH

About the dish

Kolak is a dessert made by simmering ingredients like banana, sweet potato, or cassava in a rich, sweet broth of coconut milk and palm sugar, often scented with pandan leaves. Traditionally served warm or at room temperature, kolak is especially popular during the holy month of Ramadan, when it’s commonly eaten to break the fast at sunset. Its soft textures and natural sweetness make it both easy to digest and deeply satisfying after a day of fasting. While banana-based versions (kolak pisang) are the most common, variations abound across the archipelago, using ingredients such as pumpkin, taro, jackfruit, black glutinous rice, or even tapioca pearls. The signature taste of kolak comes from the caramel-like depth of gula jawa (Javanese palm sugar) and the richness of santan (coconut milk), balanced by the fragrant, grassy aroma of pandan.