Kolak

In its basic form, Indonesian kolak consists of a sweet base prepared with a combination of coconut milk and sugar that is often flavored with pandan leaves. The varieties typically differ in the main ingredient, and the most common versions usually include plantains, sweet potatoes, cassava, pumpkin, jackfruit, or tapioca. Fruit and vegetables can be used individually, but they can also be combined according to personal preferences. This simple, refreshing dessert can be served warm or chilled, and though it is a staple during the month of Ramadan, it can be enjoyed throughout the year.