kolak
Kolak (or Kolek) is an Indonesian
dessert
made with palm sugar
or coconut sugar
and coconut milk,
with pandanus
leaf (P. amaryllifolius) for added aroma. Banana
may be added to this base, the dish then called Kolak Pisang or banana
kolak. Pumpkin,
sweet potato,
jackfruit,
plantain and/or cassava,
and sometimes tapioca pearl may also be
added. It is usually served warm or at room temperature. In Indonesia, Kolak is
one the most favorite dessert for Iftar during the holy month of Ramadan,
as it is sweet, filling, and very easy to make.
cendol
There is a popular belief in Indonesia that the name
"cendol" is related to, and originated from, the word cendol, in
reference to the swollen green worm-like rice flour jelly; in Javanese, Sundanese
and Indonesian, cendol means "bump," "bulge, “or
"swollen." In Vietnam, this worm-like rice flour concoction is called
bánh lọt or "fall through cake". Bánh lọt is a common ingredient in a
Vietnamese dessert drink called chè, or more commonly chè ba màu. In Thailand
it is called lot chong (Thai: ลอดช่อง) which can be translated as "gone through a hole",
indicating the way it is made by pressing the warm dough through a sieve into a
container of cold water.
kolang kaling
Fro is oval shaped snack transparent name derived from the seeds of palm trees (Arenga Pinnata) is shaped flat and has a sap. Fro this has a very high water content, protein, ash and crude fiber carbohydrates. Besides having the benefit of human facilitate digestion. Fro is usually treated as a snack food mixed with syrup, coloring and sugar. Culinary is also a favorite one in every fasting and Eid.
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