Practical Tips on How to Boil Kolang Kaling to Perfectly Tender, Suitable for Making Kolak Takjil

Kapanlagi.com - Kolang-kaling, the chewy treat that is always a star during Ramadan! With its tempting texture and refreshing taste that delights the palate, it's no wonder that kolang-kaling is often used as an ingredient in kolak, fruit ice, and other enticing sweets. However, it’s not uncommon to hear complaints about kolang-kaling that still tastes sour, slimy, or even hard after cooking.

Fortunately, all of this can be addressed with the right boiling technique! To ensure that the kolang-kaling you serve is tender and free of sourness, there are several important steps to pay attention to. From soaking to the boiling process, each stage plays a crucial role in achieving the perfect and long-lasting final result. Tender and fragrant kolang-kaling will enhance the deliciousness of sweets and kolak, making it an ideal choice for breaking the fast during this holy month.

So, curious about how to boil kolang-kaling so that it’s not sour and remains tender? Here are complete tips and steps that you can practice at home. Let’s take a look!

1. Initial Preparation: Cleaning Kolang-Kaling from Slime and Sour Smell

Before cooking kolang-kaling, there is an important step that should not be missed: cleaning it thoroughly to remove the slime and sour smell that often bothers. This process not only makes kolang-kaling more delicious but also extends its shelf life after cooking.

Steps to clean kolang-kaling:

• Wash kolang-kaling with running water to remove any dirt attached.
• Soak kolang-kaling in rice washing water for 30-60 minutes, as the starch content in the rice water can reduce slime and neutralize the sour taste.
• Rinse again with clean water several times until the slime is completely gone before starting to boil it.

In addition to the above method, Hindah Muaris in her book titled “Healthy Food High in Calcium Kolang-kaling & Siwalan” provides tips to prevent kolang-kaling from being sour and slimy.

"By washing the flesh of the fruit several times with running water. After that, kolang-kaling is soaked in rice water for about 30 minutes before being rinsed again with clean water. This method can help, as rice water reduces slime and sour taste," she writes, as quoted from Fimela.

2. Techniques for Boiling Kolang-Kaling to Make it Soft Quickly

Boiling kolang-kaling the right way can be the key to achieving the perfect texture, chewy, and ready to be processed into various delicious dishes. Start by boiling it in boiling water to ensure the kolang-kaling retains its chewiness.

To eliminate any sour smell that may linger, add a pandan leaf or a stalk of lemongrass to the boiling water. Boil for 15-20 minutes until the kolang-kaling starts to soften, then drain and rinse with clean water to avoid it becoming too mushy.

With these simple steps, you not only speed up the softening process but also ensure the kolang-kaling is free from bothersome slime, ready to be the star of any dish!

3. Add Additional Ingredients to Make it Last Longer and Not Sour

To ensure kolang-kaling stays fresh and lasts longer, there are several natural ingredients that can be added while boiling it. For example, a little granulated sugar or palm sugar can help retain moisture and extend the shelf life of kolang-kaling.

Also, spices like cinnamon or kaffir lime leaves not only provide an enticing aroma but can also neutralize its sour taste. Adding a pinch of salt is equally important, as it will help maintain the chewy texture of the kolang-kaling. With the touch of these ingredients, the resulting kolang-kaling will not only be durable but also even more delicious for various appetizing snacks!

4. Tips for Storing Kolang-Kaling to Keep It Fresh

After boiling, kolang-kaling needs to be stored properly to keep it fresh and prevent it from spoiling quickly.

• How to store cooked kolang-kaling:
• Store in a closed container and place it in the refrigerator if not used immediately.
• Add clean water to the storage container to maintain the moisture of the kolang-kaling and prevent it from drying out too quickly.
• If you want it to last longer, kolang-kaling can be soaked in a sugar solution before storing to prevent fermentation and changes in taste.

The right storage technique can make kolang-kaling last up to 7-10 days in the refrigerator without altering its texture and taste.

5. Kolang-Kaling Dish Inspirations for Ramadan Takjil

After successfully boiling and storing kolang-kaling perfectly, it's time to get creative with delicious dishes that are ready to pamper your taste buds when breaking the fast! One of the most sought-after is kolak kolang-kaling, which combines the sweetness of bananas and sweet potatoes with tempting thick coconut milk.

Not to be missed, sweetened kolang-kaling soaked in a sugar solution and natural coloring is ready to refresh the atmosphere. For those who want something cooler, fruit ice or mixed ice with added nata de coco, young coconut, and syrup will surely satisfy your cravings.

These various kolang-kaling preparations are not just mere complements for takjil, but can also be a main dish that whets the appetite during the holy month of Ramadan!

6. Popular Questions about Kolang-Kaling (People Also Ask -- Google)

1. How to prevent kolang-kaling from being sour?

Soak kolang-kaling in rice washing water for 30-60 minutes before boiling to reduce the sour taste.

2. How long should kolang-kaling be boiled to become tender?

Boil kolang-kaling for 15-20 minutes on medium heat until the texture becomes chewy and not too soft.

3. What are the benefits of adding sugar to boiled kolang-kaling?

Adding sugar can help preserve kolang-kaling naturally and make it last longer when stored.

4. How to store kolang-kaling to prevent it from spoiling quickly?

Store in a closed container with clean water in the refrigerator, or soak in a sugar solution for longer storage.

5. What snacks can be made with kolang-kaling?

Kolang-kaling can be processed into kolak, candied, fruit ice, mixed ice, or as a mixture in fruit setups or fresh pickles.

(kpl/mni)