Kolak Pisang (Compote de banane et coco)

Make the sugar syrup

Put the water, palm sugar and pandan leaves in a medium pot (at least 2 litres). Bring to a gentle simmer over medium heat, stirring now and then until the sugar fully dissolves.

• 500 ml water
• 150 g palm sugar
• 3 pandan leaves

✅ C'est prêt quand : the sugar has dissolved and the liquid looks like clear amber syrup

Cook the sweet potato

Add the sweet potato cubes to the syrup. Simmer, uncovered, over medium-low heat until the pieces are almost tender but still hold their shape when poked with a fork.

• 300 g sweet potato

✅ C'est prêt quand : a fork slides into the sweet potato with just a little resistance

Add the coconut milk

Turn the heat down to low, then stir in the coconut milk and salt. Keep the pot at a gentle simmer, not a hard boil — if coconut milk boils too hard it can split and turn grainy, so stir often and watch for just a few small bubbles.

• 400 ml coconut milk
• ¼ tsp salt

✅ C'est prêt quand : the liquid is smooth, pale and only lightly bubbling at the edges

Add the bananas

Slide the banana slices into the pot. Simmer very gently, stirring only now and then with a light hand so the slices stay whole, until the bananas are tender and have taken on the coconut-sugar flavour.

• 4 (about 500 g) bananas

✅ C'est prêt quand : the bananas are soft but still holding their shape, not mushy

Rest before serving

Turn off the heat and let the kolak sit for 5 minutes. This lets the sweet potato and banana finish soaking up the coconut syrup without overcooking.

✅ C'est prêt quand : the compote has thickened very slightly and smells fully of pandan and palm sugar

Serve

Lift out and discard the pandan leaves. Ladle the kolak warm into bowls, with plenty of the coconut broth over the fruit; it's also good lightly chilled on a hot day.

• 3 pandan leaves (to remove)