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9 Recipes for Assorted Compotes for Iftar that are Delicious and Easy to Make

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Foodinfo.com - Various compotes are a delicious iftar dish and are excellent when breaking the fast. This sweet-tasting drink made from coconut milk with brown sugar and bananas will make us instantly refreshed shortly after eating it in the month of Ramadan.

But not only bananas, compote can be made from a variety of ingredients including cassava, purple sweet potato, pumpkin machete or kolang kaling. The compote itself is very easy to make.

Here we present a variety of recipes for delicious Iftar Dishes

1. Banana compote


Material :

  • 2 ripe bananas
  • 700 ml coconut milk from 1/2 coconut water
  • 2 pandan leaves
  • 2 small pieces of brown sugar
  • 4 tbsp sugar
  • 1/2 tsp salt
How to make
  1. Bring water to a boil in a saucepan, add bananas and boil until bananas are half cooked.
  2. Pour coconut milk, add brown sugar, sugar, salt and pandan leaves. Cook until the bananas are cooked while stirring the coconut milk so it doesn't break.
  3. Taste the taste, after boiling turn off the heat and remove from heat.
  4. Banana compote is ready to be served.

2. Cassava compote


Material :
  • 500 gr cassava, peeled and cut into pieces
  • 200 gr brown sugar
  • 2 packs of instant coconut milk
  • 2 pandan leaves
  • 700 ml of water
  • 1/2 tsp salt

How to make :

  1. Bring water to a boil in a saucepan, put the cassava into the pot and boil until it is almost cooked.
  2. Enter the brown sugar, pandan leaves and then boil again until the sugar dissolves.
  3. Add all the remaining ingredients, stir gently until it boils.
  4. Taste it, then remove it.
  5. Cassava compote is ready to be served.

3. Yellow Pumpkin Compote (Machete Pumpkin)


Material :

  • 500 gr old pumpkin
  • 3 pandan leaves
  • 150 gr brown sugar
  • 65 ml instant coconut milk
  • 1 liter of water
  • 50 gr sugar
  • 1 tsp vanilla essence
  • 1/2 tsp salt

How to make :

  1. Bring water to a boil, add brown sugar and pumpkin.
  2. After half tender, add pandan leaves, sugar and salt.
  3. Once tender, add coconut milk. Stir quickly then add the vanilla essence.
  4. Turn off the heat and the compote is ready to be served.

4. Jackfruit compote



Material :
  • 500 gr jackfruit
  • 150 gr brown sugar
  • 2 pandan leaves
  • 65 ml instant coconut milk
  • 600 ml water
  • 1/2 tsp salt

How to make :

  1. Boil brown sugar with pandan leaves until the sugar is completely dissolved. Then remove and strain.
  2. Enter the coconut milk and jackfruit pieces, stir gently until boiling.
  3. Try the taste and serve.

5. Purple Potato Salak Seeds Compote



The main ingredient :
  • 500 gr purple sweet potato
  • 200 gr tapioca flour
Sauce Ingredients:
  • 250 gr brown sugar
  • 1 tablespoon cornstarch, dilute
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1000 ml water
Supplementary material :
  • 1 pack of instant coconut milk
  • 2 pandan leaves
  • 1/2 tsp salt
  • 250 ml water
How to make :
  1. Rebus ubi ungu sampai empuk. Kemudian haluskan selagi masih panas. Bersihkan jika ada serabut.
  2. Tambahkan tepung tapioka sedikit demi sedikit dengan ubi yang sudah dihaluskan. Ulenin sampai kalis.
  3. Bentuk bulat dan rebus sampai ubi mengapung. Angkat dan sisihkan.
  4. Buat bahan saus : rebus gula merah, gula pasir dan maizena. Aduk sampai gula larut dan air meletup-letup. Angkat dan sisihkan.
  5. Rebus air, lalu masukkan santan dan garam. Aduk sampai matang.
  6. Campurkan ubi ungu dengan saus dan santan. 
  7. Kolak biji salak ubi ungu siap disajikan.

6. Kolak Kolang Kaling



Bahan :
  • 300 gr kolang kaling, cuci dan rebus.
  • 2 keping gula merah
  • 2 sdm gula pasir
  • 1/2 sdt garam
  • 3 lbr daun pandan
  • 700 ml santan
Cara Membuat :
  1. Cairkan gula merah dengan sedikit air hingga larut, saring dan sisihkan.
  2. Rebus santan sambil tambahkan cairan gula merah, gula pasir, garam dan daun pandan. Aduk-aduk biar santan tidak pecah.
  3. Masukkan kolang kaling sambil sesekali di aduk. Tunggu sampai matang.
  4. Cicipi rasanya, angkat dan sajikan.

7. Kolak Pisang Ubi Ungu



Bahan :
  • 500 gr pisang
  • 500 gr ubi ungu
  • 250 gr singkong
  • 200 gr gula pasir
  • 1300 ml santan encer
  • 200 ml santan kental
  • 1 sdt garam
  • 1 sdt vanilli bubuk
  • 3 lbr daun pandan
Cara Membuat :
  1. Rebus singkong bersama santan encer dan daun pandan hingga empuk. Masukkan ubi ungu dan masak hingga matang.
  2. Masukkan santan kental dan aduk rata. Masukkan gula pasir, garam dan vanilli. Masak sambil diaduk-aduk hingga mendidih.
  3. Masukkan pisang. aduk rata dan masak hingga matang sambil diaduk.
  4. Kolak Pisang ubi siap disajikan.

8. Kolak Durian



Bahan :
  • 250 gr beras ketan
  • 500 gr daging durian beserta bijinya 
  • 800 ml santan
  • 100 gr gula pasir
  • 50 gr gula merah
  • 2 lbr daun pandan
  • 1/2 sdt garam
Cara Membuat :
  1. Kukus beras ketan sampai matang.
  2. Rebus santan bersama gula merah, gula pasir, garam dan daun pandan sampai mendidih sambil sesekali diaduk supaya santan tidak pecah.
  3. Setelah mendidih masukkan durian, tunggu sampai mendidih lagi dan angkat.
  4. Tata ketan kukus secukupnya dalam mangkok, siram dengan kolak durian.
  5. Sajikan hangat atau beri es batu sesuai selera.

9. Kolak Pacar Cina



Bahan :
  • 250 gr pacar cina kering
  • 130 ml santan instan
  • 12 sdm gula pasir
  • 2 lbr daun pandan
  • 1 sdt garam
  • 1 sachet vanili bubuk
  • 800 ml air
Cara Membuat :
  1. Rebus pacar cina dalam panci yang berisi air mendidih dengan menambahkan daun pandan didalamnya. Tunggu hingga potongan pacar cina mengapung.
  2. Setelah pacar cina mengapung dan matang, tiriskan dan rendam ke dalam air dingin.
  3. Siapkan panci, masukkan air, santan, daun pandan, vanilli, gula pasir dan garam. Rebus hingga mendidih sambil diaduk-aduk supaya santan tidak pecah.
  4. Selanjutnya masukkan pacar cina dan aduk rata.
  5. Cicipi rasanya dan kolak pacar cina siap disajikan.



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Are Preserves The Same As Compote

Compote vs jam Depending on the recipe, compote can be spreadable like jam, or it can have the soft quality of pureed fruit. This will depend on the size of fruit pieces and the pectin content in a particular recipe. Unlike other fruit spreads, a compote is rarely stored long-term in a jar or can.

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