6 Variations of Sweet and Delicious Waluh Kolak Recipes, Perfect for Breaking the Fast

Kapanlagi.com - Kolak has always been a favorite dish during the month of Ramadan. One of the most loved types of kolak is waluh kolak, due to its sweet taste and soft texture. Not only is it easy to make, but this kolak is also rich in nutrients that are good for the body.

Interestingly, waluh kolak can be creatively varied into different appetizing versions. From a mixture of savory coconut milk to additional ingredients like bananas, mung beans, or pearls. You can choose which variant is most suitable to accompany your breaking of the fast.

Here are six variations of waluh kolak recipes that are sweet and delicious. All these recipes are easy to follow and will surely enrich your breaking fast menu at home.

1. Sweet Pumpkin in Creamy Coconut Milk

Sweet Pumpkin in Creamy Coconut Milk (credit: Cookpad Iis Ismatullah)

The first recipe is sweet pumpkin in creamy coconut milk, a classic and simple dish. The combination of soft yellow pumpkin with thick coconut milk provides a perfect sweet and savory flavor. It is suitable to enjoy warm or cold when breaking the fast.
Ingredients:

• 500 grams of pumpkin (yellow squash), diced
• 750 ml of thick coconut milk
• 150 grams of grated brown sugar
• 2 pandan leaves
• 1/4 tsp salt

Instructions:

1. Boil the coconut milk with pandan leaves and salt, stirring gently to prevent the coconut milk from breaking.
2. Add the diced pumpkin into the boiling coconut milk.
3. Add the grated brown sugar, stir until dissolved.
4. Cook until the pumpkin is tender and the coconut milk thickens.
5. Serve warm or cold according to taste.

2. Sweet Pumpkin Banana Compote

If you want a more varied taste, you can add bananas to the sweet pumpkin compote. Bananas provide a sweet flavor that perfectly blends with the softness of the pumpkin. This combination is perfect to enjoy after a day of fasting.
Ingredients:

• 300 grams of pumpkin, cut into small pieces
• 3 ripe bananas, sliced diagonally
• 600 ml of diluted coconut milk
• 100 grams of granulated sugar
• 1 pandan leaf
• A pinch of salt

Instructions:

1. Boil the coconut milk with the pandan leaf and salt until it boils.
2. Add the pumpkin, cook until half tender.
3. Add the banana slices, stir gently.
4. Add the granulated sugar, stir until dissolved.
5. Cook until the bananas and pumpkin are cooked, serve.

3. Sweet Pumpkin Green Bean Compote

Pumpkin with Green Beans (credit: Cookpad Kirana Zaqueena)

This variation of sweet pumpkin compote uses additional green beans that are rich in protein. The soft texture of the green beans combined with the sweetness of the pumpkin creates a delicious flavor. This dish is perfect for boosting energy after fasting.
Ingredients:

• 250 grams of pumpkin, cut into small pieces
• 100 grams of green beans, soaked overnight
• 700 ml of coconut milk
• 150 grams of brown sugar
• 1 pandan leaf
• 1/4 tsp of salt

Instructions:

1. Boil the green beans until tender, drain.
2. Bring the coconut milk to a boil with the pandan leaf and salt.
3. Add the pumpkin, cook until half cooked.
4. Add the green beans and brown sugar, stir well.
5. Cook until all ingredients are perfectly cooked, serve.

4. Sweet Pearl Pumpkin Dessert

Want to make your pumpkin dessert more attractive? Add pearl sago! The combination of pumpkin with red pearl sago makes the dish look beautiful and tempting. It also tastes sweeter and more delicious for breaking the fast.
Ingredients:

• 300 grams of pumpkin, diced
• 100 grams of pearl sago, boiled until cooked
• 750 ml of coconut milk
• 120 grams of granulated sugar
• 1 pandan leaf
• Salt to taste

Instructions:

1. Boil the coconut milk with the pandan leaf and salt until fragrant.
2. Add the pumpkin, cook until half tender.
3. Add the cooked pearl sago.
4. Add the granulated sugar, stir gently until dissolved.
5. Remove and serve warm or cold.

5. Pumpkin Kolak with Cassava Ferment

Pumpkin Kolak with Cassava Tape (credit: Cookpad Pradini Arumsari)

For a unique taste, you can try pumpkin kolak with the addition of cassava ferment. The distinctive aroma of the ferment blends with the sweetness of the pumpkin, creating a different sensation. This dish is perfect for those who enjoy the rich flavor of fermentation.
Ingredients:

• 250 grams of pumpkin, cut into small pieces
• 150 grams of cassava ferment, remove the fibers
• 700 ml of coconut milk
• 100 grams of granulated sugar
• 2 pandan leaves
• Salt to taste

How to Make:

1. Boil the coconut milk with pandan leaves and salt.
2. Add the pumpkin, cook until half cooked.
3. Add the cassava ferment into the pot.
4. Add the granulated sugar, stir gently until the sugar dissolves.
5. Cook until the pumpkin is tender, serve.

Those are some delicious pumpkin kolak recipes. With the various variations above, you will never run out of ideas for making pumpkin kolak for breaking the fast. Each recipe has a unique flavor that tantalizes the taste buds and is certainly suitable for learning to make traditional dishes that are rich in benefits.

Find various other interesting recipes at kapanlagi.com. If not now, when?

(kpl/psp)