Kolak Pisang (Banana Compote) is authentic Indonesian food, usually served during the fasting month, can be served in a warm or cold, The most common Banana compote is made up of different variations of existing compote. Its manufacture is easy and usually at the time of fasting so dishes are obliged to break.
RECIPE:
Ingridients::
10 pcs kepok yellow bananas, sliced crosswise harmonious
500 g of fruit roof (fro)
250 gr brown sugar
3 tablespoons granulated sugar
250 ml of water
500 ml thick coconut milk
3 pandan leaves lbr
1-2 tsp salt
How To Make:
Soak the fruit of the roof with boiling water. Drain.
Boil brown sugar, granulated sugar, and salt with 250 ml of water until dissolved. Strain.
Add the coconut milk and pandan leaves. Simmer over low heat. Stir.
Before boiling, put slices of banana and fruit roof. Stir until boiling and cooked bananas. Serve.
Tips and Trick::
Try the coconut milk is not 'broken' by way of constantly stirring the compote.
Do not let the compote is too long to boil. Included, do not heat the compote over and over again, rather than gravy 'oily'. Not cool anymore.
Every dish made with coconut milk, though the dish was sweet, use salt to taste. Salt effect on the steady coconut milk.
*from variety sources