Hi, I am Joana. Today, I’m gonna show you how to make kolak ubi and pisang (stewed sweet potato and banana in coconut milk) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kolak Ubi and Pisang (Stewed Sweet Potato and Banana in Coconut Milk) Recipe
Kolak Ubi and Pisang (Stewed Sweet Potato and Banana in Coconut Milk) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Kolak Ubi and Pisang (Stewed Sweet Potato and Banana in Coconut Milk) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have kolak ubi and pisang (stewed sweet potato and banana in coconut milk) using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kolak Ubi and Pisang (Stewed Sweet Potato and Banana in Coconut Milk):
- Make ready 4 piece Banana, cut small pieces
- Get 200 grams sweet potato
- Make ready 50 grams Javanese palm sugar/brown sugar
- Make ready 1 can coconut milk, add 2 cup of water
- Make ready 2 pandan leaves (screwpine leaf)
- Take pinch salt
Instructions to make Kolak Ubi and Pisang (Stewed Sweet Potato and Banana in Coconut Milk):
- Peel the skin of sweet potato, and cut into small cubes. Then place in a boiling pan.
- Bring to boil until the sweet potato become tender, but not too soft. Then drain the water. Set aside.
- Heat the coconut milk in a boiling pan, add palm sugar and stir until the sugar completely disolved. You can adjust the sweetness according your desire.
- Keep stiring the coconut milk to prevent from lumpiness. Then add the sweet potato and banana, bring to boil.
- Add the pandan leaf and pinch of salt, stir again. Taste the soup if its sweet enough for you.
- And done. You can serve it warm or with ice.
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