Rossano Renzelli, the executive chef at Sheraton Bali Kuta Resort, and Indrawan Ridwan, executive chef at the Santika Premiere ICE-BSD City Hotel, want you to try their favorite kolak recipes at home. (kes)

Kolak Nangka Jagung Manis

Ingredients:

500 ml coconut milk

½ cup glutinous rice

400 gr sweet corn

½ cup shredded jack fruit

1 tsp vanilla essence

¼ cup condensed milk

Method:

Combine coconut milk and glutinous rice in a pot, stir until the rice is no longer sticky.

Bring the mixture to boil for 12 minutes.

Add sweet corn, shredded jack fruit, and vanilla essence, let mixture boil for a further four minutes.

If you think the glutinous rice is not yet cooked, add ¼ cup of water.

Pour the condensed milk into the mixture. Add sugar to taste.

Enjoy the dish while it is still warm.

Kolak Pisang

Ingredients:

80 gr banana

80 gr cassava

30 gr sugar palm fruit

100 gr brown sugar

50 gr granulated sugar

5 gr salt

300 ml mineral water

50 ml coconut milk

1 pc pandan leaf

15 gr sweet potato

Method:

Cut banana, cassava and sweet potato into bite-sized pieces.

Bring the water to boil in a pot.

Add brown sugar, granulated sugar, salt and pandan leaf and stir well.

Add banana, cassava, sweet potato, and sugar palm fruit.

Add coconut milk and leave on heat until all ingredients are cooked.

Served the kolak while it is still warm.