Our desserts are filled with sweet and rich dishes, made with coconut milk and palm sugar. We can never have enough of those.
Compote cooked with coconut milk and palm sugar are called “kolak“. There are many variations of kolak. Some are made with plantain (recipe here) and some are made with cassava, jack fruit, kolang kaling (also known as atap seed) or a mix of everything.
Sago used in this dessert is in the shape of small bowls and orangish or brownish in color. It needs to be soaked for a while and then can be broken into loose pearl-shaped and transparent chewy grains. Amazing, isn’t it?
Kolak with sago is extra thick and rich, great for teatime snack. I love them very cold so I add lots of ice cubes to dilute the thick kolak.