Kolak Labu Parang, Nangka & Kolang-Kaling (Stewed Pumpkin & Fruit in Coconut Sugar Syrup)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Labu parang/Waluh, 2 Daun jeruk, Garam
• 300 gr Kolang-kaling, 300 gr Nangka-potong2
• 5 cm Kayu manis, ½ sm Tepung beras (opsional)
• 225 gr Gula jawa, 75 gr Gula, 15 gr Jahe-geprek
• 1,4 lt Air, 2 Pandan-simpulkan, 600 ml Santan

Cara membuat

• Kupas lalu potong2 labu berukuran agak besar (± 4x4 cm). Buang biji2nya, tetapi biarkan serat di tengah labu untuk ikut dimasak. Sisihkan. Rebus air bersama gula, gula jawa, garam, daun2an & rempah di anci besar. Masak di api kecil hingga gula larut & rasa rempah menyatu.
• Masukkan potongan labu. Masak dengan api sedang hingga labu mulai empuk. Tuangi santan, didihkan sambil sesekali diaduk agar santan tidak pecah. Masak terus hingga labu empuk (tes tusuk labu dng garpu). Tambahkan nangka & kolang kaling, aduk & masak hingga rasa menyatu.
• Campur tp beras dng sedikit air (cukup utk melarutkan saja). Tuangkan larutan tepung beras, masak & aduk hingga cairan kolak sedikit mengental. Angkat dari api
• Kolak dapat disajikan hangat atau dingin (simpan di kulkas/dng es batu (utk 6-7 porsi).

Ingredients

• 1 kg Pumpkin-peeled, 300 gr Atap seeds, 1,4 lt Water
• 300 gr Jackfruit-sliced, 5 cm Cinnamon, 75 gr Sugar
• 2 Pandan leaves-knotted, 225 gr Coconut sugar, Salt
• 600 ml Coconut milk, 15 gr Ginger-bruised
• 2 Kaffir lime leaves, ½ tbsp Rice flour (optional)

Directions

• Cut pumpkin into ~ 4x4 cm cubes. Remove all seeds, but leave the fibrous strands/pulp intact. Set aside. In a big pot, cook water with all sugar, salt, leaves & herbs over low heat until the sugar melted & the flavor blended.
• Put pumpkin chunks into the pot. Turn the heat to medium & bring it to a simmer until the pumpkin starts to soften. Pour in coconut milk. Bring it to a boil; stir the stew often. Keep on cooking it until the pumpkin tender (testing it with a fork). Stir in the jackfruit & atap/toddy palm seeds; cook just for a while, until the flavor blended (don’t over-cooked the jackfruit).
• Mix rice flour with a little water just to dissolve it. Pour mixture into the stew & keep on stirring it until the liquid rather thicken. Remove from the heat.
• You can serve the stew either warm or chilled (refrigerated for few hours or serve it with ice cube). Serves: 6-7 portion.