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Kolak Pisang

By @n3fn3f


500ml Water
200ml Coconut Milk
20g Sago (soaked in hot water for 30mins)
2 Pandan Leaves, knotted
1/4 teaspoon Sea Salt
250g Sweet Potatoes peeled, cut into bite size wedges
50g Nature’s Superfoods Coconut Palm Sugar
3-4 ripe Indonesian pisang kepok, cut into 1 inch slices


Preparation Method

  1. Peel, and dice the sweet potatoes in cubes, add tied pandan leaves.
  2. Boil for about 10 minutes.
  3. Add the palm sugar and the sago. Keep stirring until the sugar is dissolved.
  4. Add the coconut milk to a boil and stir.
  5.  Cut the banana into segments and cook until banana has changed colour. Serve warm.