Plantain soup with sweet potato

Kolak pisang is good to serve warm or cold. But I like it better to serve cold. Leave it in the fridge for one night (or more!) before consumption will give a desirable thickness to the broth. You can also add jackfruit when serving cold.

Ingredients

2 ripe plantains

1 sweet potato

1/2 can coconut milk

2 pandan leaves

2 blocks of palm sugar

1/2 teaspoon salt

3 cups water

Instruction

Add water, half of the coconut milk, pandan leaves, and salt in a pot. Cook until the liquid is barely simmering. Make extra sure that throughout the cooking time, the liquid should stay in a barely simmering point.

Add sweet potatoes and palm sugar, cook for 15 minutes.

Add plantains, cook for another 15 minutes.

Add the remaining coconut milk, cook for another 15 minutes. Stir frequently.

This recipe was modified from: http://dailycookingquest.com/by-cuisine/indonesian/kolak-plantain-cassava-and-sweet-potato-in-coconut-milk