Hellow Steemit Fellows 😉 and My Steemit Ladies😊

This is my contribution to the #fruitsandveggiesmonday by @lenasveganliving 😉 this week.

Candied Kolang Kaling

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Can you guess what is that emerald green things ☝😉. You'll find the answer at the end of this post😊 so, keep reading😃.

I bought these 3 kind of things from the travelling vegetable seller in front of my gate last week. People in My country love to cook some desserts and mix it for the big meals too. It were Bananas, purple sweet potatoes and zuikerpalm aka Gomuti Fruit aka Arenga Palm aka sugar palm nuts.

Purple Compote / Kolak Ungu

the fermented immature fruits of Sugar Palm nuts needs a long process before we can buy this in the market

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I am waiting some photos from a friend who has this trees at her neighbourhood, so I will write another spesificc story about this fruit. Let's jump into the desserts recipes I made.

* I bought a comb of bananas, 500 grams Kolang Kaling and 1 kg purple sweet potatoes, and I grow pandan leaves at my garden*

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200 grams Sugar Palm Fruits
Half a comb of Kepok Banana (6-7 small bananas)
150 grams Purple Sweet Potatoes
2 strands pandan leaf
65 ml coconut cream
400 ml water
100-150 grams sugar (you can skip if you like the natural flavour) and you can add fresh ginger and cinnamon bark if you like it a bit spicy.

here is the process

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How to make it?

• Boils the sugar plam fruits with a strand of pandan leaf in 100 ml water for 3 minutes.
• Peel the sweet potatoes and cut into dice shape 2x2 or less/bigger
• Prepare a pan and boils 400 ml water then add the sweet potatoes with a strand of pandan leaf too for 5 minutes then add the boiled sugar palm fruits (without the water) into it.
• Pour the coconut cream and mix it well
• slice the bananas and then add into the compote, keep stir it to make sure that the cream not broken, cook it till the banana half cooked.
• add the sugar, taste it.. you can add some vanilla essence if you want to. Turn off the heat.

Noted : you can served in hot or cold, depends on how you like it.

Fried Banana / Bada / Pisang Goreng

Bada is how the Acehnese calls Pisang Goreng or Fried Banana, the common snacks for Indonesians

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I still have half a comb of Bananas, so I knew that My Father in Law and My Hubby really loves my Fried Bananas. So .. They Got it!

All you need are;

7 Bananas (Kepok is the best)
50 grams White Rice Flours
A pinch of salt
A clove of shallot
Cooking oils
25 ml water

Slice the banana the way you like it😉 I like that fan look. Prepare the thick dough by mixing the flour, salt, sliced shallot and waters. Heat the cooking oils, dip the banana into the dough and then fry it till cooked or you can see its golden colour. Remove it from the cooking oils then dry it on the kitchen tissue and place it on the plate. Serve it Hot! That's the best way to enjoy the Fried Banana

Bada or Pisang Goreng aka Fried Banana is a common snacks here in Indonesia, we eat it with baked sticky rice in the morning and coffee, with tea and coffee while watching TV or spend the afternoon with friends and family. People combined the Fried Banana with many topping like milk, chocolate, cream, cheese, shredded coconut and fruits. It just optional choice, most people still love the original fried banana the key of to get the delicious fried banana is the banana itself and the dipped dough. Ready to use flours for banana are available in the market.

Kimmy, My niece with special Fan Fried Banana from South Aceh😆 don't ask me to show you how to make this one... I have no idea😂

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Candied Sugar Palm Fruits / Manisan Kolang Kaling

Allright.. remember that I bought 500 grams of Sugar Palm Fruits before and I only use 200 grams of it for the purple compote? Yeap... we can preserved it by turn it into the candied Sugar Palm Fruit and served it with many different kind of drinks or milk. I think the Filipinos has their special canned Kaong (other name of Kolang Kaling) and the base of how to make it almost the same😊

this is how I prepared my candied kolang kaling

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300 grams sugar palm fruits, boils it for 3 minutes then add 2 drops of pandan essence, mix it well and let it soaking for 2 hours.

Prepare 150 grams sugar cane and 100 ml water and cook it till thicken, then add the green coloured sugar palm (remove it from its soaking water) and cook it until the water reduced with small heat for 20 minutes. You need to stir it sometimes to prevent burnt out. You'll find it sticky now, turn off the heat and let it cool down before you keep it in the fridge and served it later.

People in My Country, Indonesia usually prepared this on Ied el Fitr or Ramadhan (the Fasting month and Celebration day at the end of the month) with Syrup and Ice cube. Sometimes we mix this for traditional porridge like Skuteng or Es Teler (special fruits cocktail with coconut milk and ice).

Hey Cici, what's happened to the rest of sweet potatoes? 😂😉 I steam it all, because it's my favourite way to eat the purple sweet potatoes😊 I have no time to prepare the baked purple rice😔, I forgot to buy the banana leaves.

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Fact about Kolang Kaling and Purple Sweet Potatoes🍠🍌🌹

Both of these food are good for diet, rich in fiber and carbohydrate, it would make you felt so full after eating it. Sometimes we're mistakenly thought that Palmyra Palm Fruit or Toddy Fruits as Arenga Pinnata Fruits😯 because it looks almost similar, but you know it from the taste. Toddy Fruit is a bit similar to coconut's water taste, while Kolang Kaling is a bit bland. Though both Palm trees also produce sugar palm from its saps but the Arenga Pinnata is mostly known as multipurposes plant after coconut tree in the world. Well.. you can read more about it on the sources I added 👇👇👇 down here😉

1. Arenga Pinnata
2. Kolang Kaling
3. Sweet Potatoes
4. Palmyra Palm

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Tell me which one is your favourite?

Thank you @lenasveganliving for the #fruitsandveggiesmonday competition. Thank you for stopping by and Have a Happy Monday💐