As promised, here is one of my favourite desserts from Bali.
Kolak Biu Kolak Pisang
This is a dessert which can be eaten warm or chilled; it is a delicious mix of banana and papaya in a palm sugar and coconut cream sauce. Whilst in Bali we had a version which used jack fruit and banana which was also gorgeous. I adored the rich flavour of the palm sugar syrup so much I added liberal quantities to all my desserts and I now have a jug made up in the fridge at home.
1 banana (cut into 6 long slices)
6 pieces papaya
2 cups water
2 Tbs palm sugar (grated)
2 Tbs coconut cream
1 pandan leaf
1 Tbs cornflour
2 Tbs water
1 tsp grated toasted coconut
1 Tbs palm sugar syrup (see recipe below)
Boil the water and add the pandan leaf, fruit, coconut cream and grated palm sugar, cook for 2 minutes.
In a cup add cornflour to 2 Tbs water, mix until combined. Add the cornflour to the fruit mixture and stir until just thickened.
Remove from the heat and place into serving bowl.
Top with grated coconut and palm sugar syrup. The dish can be served hot or cold.
Palm Sugar Syrup
¼ cup palm sugar
¾ cup water
Boil in a saucepan until the syrup thickens.