The Language of Food - Part 4

Hopefully by now, you have all awoken from your turkey induced food comas to a holiday wonderland. Even though the weather is still reminiscent of the short autumn, Christmas tree vendors line the sidewalks, holiday jingles blare from every store front and shopping madness commenced the moment the clock struck midnight on Black Friday. If you haven't already noticed, the holidays are hard to ignore in New York City, not that you would want to.

This time of year, the air seems a bit crisper and the music a bit cheerier. In other words, everything seems just a tad sweeter...holiday cookie platters appear in offices, candy canes in every flavor crowd store shelves, all sorts of sweets and baked treats find their way into your tummy. Just as there is no one way to celebrate Thanksgiving, holidays (Christmas, Hanukkah, Kwanzaa, end of the fall semester) in the U.S. are celebrated in a myriad of ways. While there may still be an occasional fruitcake or apple pie at the table, there is just as likely to be black sesame rolls or baklava.

In light of the upcoming holidays, we're going to share a sweet dessert recipe from one of our Indonesian students.

Kolak

Kolak is one of popular desserts in Indonesia. It can be enjoyed in either hot or cold weather. Usually kolak is made as part of menu on fasting break during Ramadhan period. Ramadhan is month when the moslem fast every year. Yucca can also be replaced with yam. ~courtesy of Wayan Swardhani

Ingredients:
3    Plantains
2    Yuccas
150 ml    Coconut Milk
200 gr    Palm sugar
50 gr    Sugar
A pinch of Salt
1 liter    Water
Pandan leaves (optional)
2 cm    Ginger (optional)

How to make it:

1. Peel and cut plantains into half based on its length and then cut it into approximately 1 cm length, put a side
2. Peel and cut the yuccas into approximately 1 cm length, put a side
3. Boil the water in large pan and then put the yucca inside when the water is boiled
4. Slice the palm sugar into small pieces then put aside
5. Later put the plantains into the pan and let it cooked
6. Put the palm sugar, sugar, and salt into the pan and then stir well until all of the palm sugar melted
7. Put in the Pandan leaves and ginger into the pan
8. Wait until it boils and then pour the coconut milk and stir slowly with lower fire
9. Keep on stirring slowly and make sure everything is mixed well
10. Wait until it is boiled, taste it if you want to add more sugar or palm sugar
11. You can serve it hot or let it cool and add some ice cube in it
12. Ready to be served on cold or hot day as dessert

 What sweet treat do you serve during the holidays?Please share any special desserts you plan on bringing to your holiday feast!