Breaking the Fast with Kolak (Indonesia)

For me, there’s no shortage of delectable desserts in Indonesia.  They might include local fruit such as the starfruit, papaya, and the “snake fruit” salak, a combo dinner-dessert- for example, peanut sauce (bumbu kacang) for sate, or traditional sweets like cucur (pronounced “chu-churr”) and bika ambon.

Today’s topic, kolak, might be my favorite Indonesian dessert yet:

It is one of many dishes most popular during the month of Ramadan.  Consequently, it’s considered a tajil, or a snack consumed at iftar, which is the point at which one breaks the fast.

Though I tried the above version in Bandung, there are various types of kolak through Indonesia.  For the base, you’ll need coconut milk.  Knowing that, each time I eat kolak I’ll have to find a belt with an extra notch in it.  Palm sugar or coconut sugar, and if available, a sweet-smelling but uniquely pleasant pandanus leaf are also typical ingredients.  The pandanus leaf, also known as screw pine, lends its flavor to numerous Southeast Asian desserts.

From here on, I’m pretty sure kolak is a dumping ground for all sorts of fruits.  The one that I tried had sweet potatoes, bananas, and cassava with palm sugar, as well as a mystery item, which I believe is called kolang-kaling, or sugar palm fruit.  In all, kolak has great texture, a sneaky way to get vitamins (which might make it kid-friendly), and can be served either hot or cold…except that if you choose the latter, and your only option is street food, you might want to harvest your own ice.


Have you ever tried kolak?  Think it should come to a street vendor near you?

Bingtanghulu (冰糖葫芦), A Supersweet Chinese Treat

Bingtanghulu at Wangfujing Night Market, Beijing, China

China’s 冰糖葫芦 bīng​táng​hú​lu are what you offer to someone who has grown tired of having teeth.  I suppose you could say it’s China’s version of Coca-Cola.  Basically, a skewer of bingtanghulu is a blanket of sugar around pieces of fruit.

This street food is more popular in northern China in the winter months, though I have spotted it at touristy markets during the summer, too.  Since bingtanghulu is a snack in the mainland, pretty much any fruit (botanically or not) is at risk of becoming impaled on the bamboo stick.  Thus, cherry tomatoes, plums, melon, kumquat, bananas, strawberries, haw, smoked duck necks – most of those, anyhow – will do.  Here are an English recipe and a Chinese recipe for your indulgent pleasures.

Have you tried bingtanghulu?  Would you compare it to coating baklava with a layer of spun sugar?


Chinese Lesson
冰 bīng “ice”
糖 táng “sugar”
葫芦 húlu “calabash/bottle gourd”

Chinese Desserts: Fried Mantou with Condensed Milk

When much of the world thinks of Chinese food, do bread, dairy and dessert often come to mind?  I’m not even referring to ingredients or dishes from hundreds or thousands of years ago, or Chinese restaurant kitchens adapted to local tastes.

My introduction to 馒头 (mán​tou), steamed wheat bread originally from northern China, is actually one of my fondest food memories.  In 2004 I visited Singapore with my dad, and a couple of natives invited us to try chili crab.  Not only was the crab delicious – but it was equally fun to sop up the chili sauce with fried mantou.

It’s easy to satisfy salty and umami cravings in China, but what if wanted to grab me somethin’ sweet?

From having lived all over Shenzhen, China – a city built by and on internal migration – I had come to get familiar with menus from regional Chinese cuisines.  However, based on those experiences, there seemed to be no better way to conclude a meal drowned in reused cooking oil and loaded with MSG than by getting served A) sliced tomatoes covered in granulated sugar, B) caramelized potatoes that will singe your mouth or C) durian anything.

Shenzhen, China- Fried Manotu with Condensed Milk

Or, occasionally, there was choice D) fried (金炸 jīnzhà) mantou with 炼奶 (liàn​nǎi), or sweetened condensed milk.


Have you tried this combo before?  If you’re really looking to overdo it, order it with can of root beer.

Hot Chocolate, Two Ways (Mérida, México)

Two years ago, I took a road trip with some friends around southeastern Mexico, starting and ending in Orizaba, Veracruz, ultimately getting as far as Cancun.  As I may have mentioned before, Mexico – thus far – is one of my top three countries for eating…thus, I was not only looking forward to exploring more of the country with locals, but also to trying new and familiar foods along the way.

For instance, there’s chocolate.  I’ve wondered why Mexican chocolate doesn’t get much attention around the world, in spite of being the ancestral home of Theobroma cacao, the Latin name for the original cacao tree.  Of course, colonial empires and globalization have played a role in spreading the harvesting of cacao throughout many tropical countries, namely the Ivory Coast, Venezuela, and Ecuador.

Fast forward to my road trip, and the city of Mérida, located in the state of Yucatan.  Although counting nearly one million inhabitants in its metro area, its downtown area has a cozy feel to it.  Mérida is hot year-round, has boulevards lined with mansions built almost entirely thanks to rope, and owing to Mayan tradition, unique foods found nowhere else in México.

Plus, due to its recognition as being one of the safest cities in the country and with that, a sizable expat population, they’ve got some fine places eat and drink.  Places like Ki’XOCOLATL, a small chocolate shop adjacent to Santa Lucia Park.

Hot Chocolate, Two Ways, Ki’XOCOLATL (from left to right, “brown sugar, cinnamon, achiote, allspice, and habanero;” honey is in the container on the central plate)

Though there are some debates as to the origins of the word chocolate, it no doubt stems from Nahuatl, a language spoken for centuries in rural parts of central Mexico; xocolia means “to make bitter,” and atl refers to “water.”

When it was first discovered nearly 4000 years ago by pre-Olmec cultures, it was consumed in its naturally bitter state, ground into a paste with water.  Subsequent civilizations started to add in what was organically found at the time in Mexican jungles and rain forests, namely honey, chilies, and vanilla.

After a long stroll through downtown Merida, I wanted to sit down and relax with some sweets.  Ki’XOCOLATL offered hot chocolate, two ways, I as I deem it.  The first method was the contemporary style, sweetened with sugar.  The latter, evoking how Olmecs and Mayans may have enjoyed it, started off by merely being the bitter cacao seed heated up with water.  The waiter served it alongside honey, brown sugar, achiote – a yellow-orange seed typically used to add color to foods, allspice, habanero, and cinnamon, although cinnamon hails from Sri Lanka.

Although the ancient hot chocolate took a bit of getting used to, I admit that the modern one was the best cup of it I have ever tried.


Where have you tried your favorite cup of hot chocolate?  Whether it was in Mexico or somewhere else, let me know!