Kolak Pisang Ubi with Palm Sugar and Pandan

What you need

• 500 ml (2 cups) water
• 120 g (4 oz) palm sugar, chopped
• 2 leaves pandan leaves, tied in a knot
• 1 piece cinnamon stick, about 5 cm / 2 in
• 300 g (10 oz) orange sweet potato, peeled, cut into 2-3 cm / 1 in cubes
• 300 g (10 oz) firm ripe bananas, plantain or saba, peeled and cut into thick slices
• 400 ml (14 oz can) coconut milk, full fat
• 1 pinch salt

Method

Restated from the original video

1. 1

   Put the water, palm sugar, pandan and cinnamon in a pot. Bring to a boil, stirring until the sugar dissolves, about 5 min.

2. 2

   Add the sweet potato. Simmer over medium-low heat until nearly tender, 10-12 min.

3. 3

   Add the bananas and simmer until they are soft but still hold their shape, 5 min.

4. 4

   Pour in the coconut milk and add the salt. Warm gently for 5 min, stirring often, and do not let it boil hard or the milk will split.

5. 5

   Taste and add a little more palm sugar if you want it sweeter. The broth should taste of caramel and coconut.

6. 6

   Fish out the pandan and cinnamon. Serve warm in bowls, with some broth in each.

Imported from bacaresepdulu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.