Kolak Waluh: Coconut Milk and Pumpkin Dessert Soup (Vegan)

Method6 steps · about 35 min

1. 1

   Step 1: Cut open the pumpkin, slice, remove the seeds.

   Uses 1 medium size pumpkin (around 1 kg)

   
2. 2

   Step 2: Peel, cube and wash the pumpkin carefully. Set aside.

   Uses opened deseeded pumpkin

3. 3

   Step 3: In a cooking pot, bring to a boil over medium high heat: palm sugar (100 g), granulated sugar (3 tbsp), pinch of salt, cinnamon, cloves (4), pandan leaves (2) and the water (1 litre).

   Uses 100 g palm sugar · 3 tbsp granulated sugar · Pinch of salt · 4 cm cinnamon bark · 4 whole cloves · 2 pandan leaves, cut in pieces · 1 litre water

   
4. 4

   Step 4: When the water boils, add the pumpkin cubes. Bring to a boil, then reduce the heat to medium.

   Uses boiling spiced palm-sugar syrup · peeled pumpkin cubes

   
5. 5

   Step 5: Add the coconut milk (120 ml) and simmer for about 15–20 minutes, until the pumpkin is tender. Stir regularly to keep the coconut milk mixed.

   Simmer with coconut milk · 20 minUses pumpkin in spiced syrup · 120 ml coconut milk

6. 6

   Step 6: Serve the kolak hot, cold or lukewarm.

   Uses finished pumpkin coconut dessert soup