Kolak
Indonesian dessert of fruit simmered in coconut milk and palm sugar
Kolak is a sweet Indonesian dessert made by simmering fruit or tubers in coconut milk with palm sugar and pandan leaf. It is enjoyed across Indonesia, especially to break the fast during Ramadan, and is found as a street food. Common additions include banana, sweet potato, pumpkin, and jackfruit.
- Kolak is a popular iftar snack during Ramadan in Indonesia
- Made by simmering fruit or tubers in coconut milk and palm sugar
- Common fillings include banana, sweet potato, pumpkin, and jackfruit
- Served warm, at room temperature, or cold with ice
- Sold as a street food across Indonesia
What is Kolak?
Kolak is a dessert from Indonesia where fruit or tubers are gently cooked in a sweet, fragrant liquid. The base is made from coconut milk and palm sugar, with pandanus leaf added for aroma. Typical fillings include banana, sweet potato, pumpkin, jackfruit, cassava, and sometimes tapioca pearls or aren palm fruit. The finished dish is creamy and sweet, with a rich coconut flavor and the natural taste of the added fruits or roots. Kolak can be served warm, at room temperature, or cold.
Where does Kolak come from?
Kolak comes from Indonesia and is part of its traditional cooking. The dish is closely linked to local ingredients like coconut, palm sugar, and tropical fruits. Over time, it has become especially popular during Ramadan, when it is served as takjil, a sweet snack to break the fast. Its flexibility with ingredients has led to many regional and household versions, but the base of coconut milk and palm sugar remains the same.
How is Kolak made?
To make kolak, palm sugar is dissolved in boiling water and mixed with coconut milk and pandanus leaf. This forms a sweet, aromatic liquid. Sliced or diced fruits and tubers, such as banana, sweet potato, or pumpkin, are added and simmered until tender. Some versions include jackfruit, cassava, tapioca pearls, or aren palm fruit. The dessert can be served warm right after cooking, left to cool to room temperature, or chilled with ice.
How and when is Kolak eaten?
Kolak is eaten as a snack or dessert, often in the afternoon or evening. During Ramadan, it is a common dish for iftar, the meal that breaks the daily fast. It is also sold as street food in Indonesia, making it accessible to many. People may enjoy it on its own or as part of a spread of sweet snacks. The dish is flexible, served warm, at room temperature, or cold, depending on preference.
Kinds of Kolak
There are many types of kolak, each named for its main ingredient. Kolak pisang uses banana, kolak ubi uses sweet potato, kolak waluh uses pumpkin, and kolak nangka uses jackfruit. Kolak biji salak features sweet potato balls, while kolak ketan durian includes sticky rice and durian. Some versions leave out coconut milk or add spices like cinnamon and cloves. Ingredients are often combined, and tapioca pearls or aren palm fruit may be included.
What Kolak means
Kolak is strongly tied to Indonesian Muslim culture, especially during Ramadan, when it is a favored takjil for breaking the fast. Its presence as a street food makes it part of daily life in many communities. The dish reflects the use of local produce and the importance of sweet flavors in Indonesian festive and everyday eating. Kolak is also compared to similar dishes in Southeast Asia, such as binignit in the Philippines.
When Kolak is on the table
Questions people ask about Kolak
What is kolak made of?
Kolak is made from coconut milk, palm sugar or coconut sugar, and pandanus leaf. Various fruits or tubers such as banana, sweet potato, pumpkin, jackfruit, cassava, and sometimes tapioca pearls are added.
Where does kolak come from?
Kolak comes from Indonesia and is a traditional part of Indonesian cuisine. It is especially popular during Ramadan and as a street food.
When is kolak usually eaten?
Kolak is commonly eaten as a snack or dessert. During Ramadan, it is a popular dish for iftar, the meal to break the fast at sunset.
Is kolak always served hot?
Kolak can be served warm, at room temperature, or cold. Some people add ice to enjoy it as a chilled dessert.
Are there different types of kolak?
Yes, there are many variations, including kolak pisang (banana), kolak ubi (sweet potato), kolak waluh (pumpkin), and others. Ingredients are often combined, and some versions use sticky rice or durian.
Good reading and sources
The facts on this page come from the Wikipedia article "Kolak (food)", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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