Every Ramadan, there’s one aroma that almost always fills the air just before the maghrib call to prayer. The warm fragrance of palm sugar, pandan leaves, and simmering bananas from the kitchen. What else could it be but kolak?

In Indonesia, kolak is more than just a sweet dessert. It has become a beloved tradition during iftar. Originating from Java, this humble dish combines simple ingredients that create a flavor experience hard to forget. The sweetness in the very first spoonful feels like a gentle energy boost after a long day of fasting, almost like a comforting transition before the main meal begins.

The Many Varieties of Kolak in Indonesia

Kolak comes in many variations. There is the classic banana kolak, sweet potato kolak, cassava kolak, kolang-kaling (sugar palm fruit) kolak, and even modern twists like durian kolak or rice dumpling (biji salak) kolak. Each region has its own signature style, yet one common ingredient remains: coconut milk as the base of the creamy broth.

However, coconut milk doesn’t always make things easy. It can curdle if overheated, spoil quickly, and isn’t the most practical option for longer storage; especially when preparing large batches.

So, what if you want a creamy kolak without relying on coconut milk?

Here’s the secret

Replacing coconut milk with a powdered creamer solution can be a practical way to achieve a smooth, rich broth. It offers better stability, longer shelf life, and maintains its creamy texture even when reheated.

If you’d like to try it yourself, here are the ingredients and simple steps to follow.

Kolak Filling Ingredients

As the main components, prepare a selection of steamed roots and fruits. Steaming helps maintain their structure so they don’t break apart when mixed into the broth:

• 200 grams steamed bananas

• 100 grams steamed cassava

• 100 grams steamed sweet potatoes

• 40 grams sugar palm fruit (kolang-kaling)

• 2 pandan leaves, tied into knots

Steaming beforehand ensures the ingredients stay firm and hold their shape.

Palm Sugar Syrup

Kolak’s signature sweetness comes from a blend of palm sugar and a small amount of granulated sugar to enhance depth of flavor. Prepare:

• 100 grams palm sugar

• 25 grams granulated sugar

• 125 ml water

• 1 pandan leaf, tied

This mixture creates a fragrant, balanced sweetness that is rich but not overpowering.

Creamer Solution (Coconut Milk Alternative)

Instead of coconut milk, use a powdered creamer mixture to create a stable and creamy texture:

• 250 grams NDC SPK 36N

• 600 ml water

• ½ teaspoon vanilla powder

• ½ teaspoon salt

The vanilla enhances the aroma, while a touch of salt balances the sweetness so it doesn’t become overly rich.

Step-by-Step how to make it:

1. Prepare the fillings.
   Make sure the bananas, cassava, and sweet potatoes are fully steamed until tender. Slice into desired sizes and set aside with the sugar palm fruit and pandan leaves.

2. Cook the sugar syrup.
   Simmer palm sugar, granulated sugar, water, and pandan leaves over medium heat until fully dissolved and fragrant. Strain if necessary, then set aside.

3. Prepare the creamer mixture.
   Dissolve the powdered creamer in water, stirring until completely smooth. Add vanilla and salt, mixing well to avoid lumps.

4. Combine everything.
   Place the fillings in a pot, pour in the sugar syrup, and heat gently over low flame. Slowly add the creamer mixture while stirring carefully.

5. Simmer briefly.
   Let it gently simmer for a few minutes until the broth becomes creamy and all flavors blend together. Avoid high heat to maintain a smooth texture.

6. Adjust and serve.
   Taste and adjust sweetness if needed. Serve warm or chilled according to preference. Simple, isn’t it?

Kolak has always symbolized warmth, family gatherings, and simple Ramadan moments. Yet, a small innovation in ingredients can make the process easier while maintaining delicious results. Powdered creamer becomes a versatile element that truly makes a difference.

Quality Creamer Matters!

It’s worth noting that the quality of creamer significantly affects the final result. If you want a truly smooth and creamy texture, it’s time to try a premium option like Santos Premium Krimer. Specially formulated for smoothness and consistency — whether for home cooking or culinary businesses — it’s the perfect complement to elevate your kolak.

Read also: Complete kolak recipe ideas for iftar!