Thursday, July 21, 2011

Stewed Plantains in Coconut Palm Sugar Sauce

It's almost Ramadhan again. Time to reminisce and crave all those delicious seasonal dishes that Indonesians love to consume during the month of Ramadhan. This one in particular, called 'kolak pisang' is very easy to make, with the ingredients that (I believe) are widely available in most part of the US. Substitute dark palm sugar with regular brown sugar if you can't find any.

  • 2 large ripe plantains, peeled and sliced (1 inch thickness) diagonally
  • 250 grams dark palm sugar
  • 150 ml coconut milk
  • 500 ml water
  • 1/4 teaspoon of salt
  • 2 pandanus leaves (optional)
  • In a large saucepan, boil water, pandanus leaves, palm sugar and salt together over medium heat until the liquid is slightly reduced, about 15 minutes.
  • Add coconut milk and sliced plantains. Continue cooking for another 5-10 minutes, stirring occasionally. Remove from heat.
  • Serve warm or chilled.

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