Sweet Potato Porridge – Kolak Bubur
This is a porridge of sweet potatoes braised in coconut milk: it is called kolak bubur. You can also make it with banana and normally a pandan leaf is added too. But I make Beb Vuyk recipe her and she doesn’t use pandan. But I definitely will add one next time. I love pandan.
Sweet potato is called ubi jalar in Indonesian. I buy my orange ubi at my supermarket. You can also get white or purple ubi; beautiful! Your porridge only becomes more exciting.
This porridge is pretty heavy. A small bowl is more than enough. I think it’s the perfect dessert next to a fresh espresso for example.
This kolak of sweet potatoes is ready in 25 minutes and is enough for 4 people.
Kolak of sweet potato #577 translated from Beb Vuyk’s Groot Indonesisch kookboek, page
- 1/2 kg ubi jalar (sweet potatoes)
- 100 grams of Javanese sugar
- 1/4 block of santen (coconut cream)
- a pinch of salt
- Peel the sweet potatoes.
- Cut them into dice of ± 3 cm.
- Boil them in a bit of water with a little salt until half done.
- Dissolve the sugar in 1 dl of boiling water, strain and stir through the half-cooked potatoes.
- Add the block of santen and cook this until the potatoes are tender. Don’t cook them until porridge.
Gula Jawa is Javanese sugar. I buy this sugar in slices at an Asian food store. It is sugar that is extracted from the nectar of the coconut palm. It had a delicious flavor. Very different from white sugar.
I do not use santen because I have leftover coconut milk. Santen is a thick block of coconut cream. Santen is a bit fatter than ordinary coconut milk. I use 200 ml coconut milk for kolak bubur.
The potato can be peeled and chopped into coarse pieces of about 3 cm. The potato keeps its shape in the porridge because of these big chunks.
I dissolve the sugar in 100 ml (1 dl) of water that I heat up. I let it quietly melt on medium heat.
I boil the potatoes on medium heat. I add 1/2 teaspoon of salt and fill the pan to 1/3 with water; definitely not too much otherwise the porridge gets too wet. I bring this to the boil and let the potatoes simmer for about 5 minutes with the lid on.
Now I add the coconut milk to the semi-soft potatoes.
And I add the sugar syrup too. I let this simmer for another 10 minutes until the potatoes are done and the sauce is reduced a little.
The potatoes should become a bit mushy, but they should keep their shape. When the porridge cools, it becomes a bit thicker.
We can not stay away from this kolak bubur and take a small bowl in the morning, in the afternoon and in the evening. The sugar sticks deliciously around the sweet pieces of potato and the creamy coconut sauce makes this into a real porridge.
Delicious with a cup of coffee or tea. Selamat makan!