Growing up in Indonesia as a non-Muslim, Ramadhan has become a long-awaited celebration for me each year. From the lively festivities of Ramadhan and Eid Al-Fitr celebration to the feeling of warmth and togetherness, I perceived Ramadhan as more than just Muslim religious celebration, but also as a cultural tradition deeply rooted in Indonesian life.
Main thing I really love about Ramadhan is the beautiful scenery of sharing and the tradition of “silahturahmi”—visiting and break fasting togetherto strengthen relationships with friends, family, and neighbours. Even though I’m not Muslim, I’ve always felt welcomed during this time. Whether joining my Muslim friends in breaking the fast or (sometime) simply participating in fasting with our Muslim friends, I always feel welcomed regardless of my faith.
But aside from the warmth feeling and sense of belonging, there’s another part of Ramadhan that I really look forward to—the food! Indonesians have a special name for the treats enjoyed during Ramadhan : “Takjil” (I believe it is derived from Arabic language, meaning “refresh”). Takjil is commonly come in various form, but most of the time associated with sweet snacks or desserts that can commonly be bought from a local stall and restaurants especially before breaking fast time. Some of popular Takjil during Ramadhan in Indonesia include Kolak Pisang ( sweet coconut milk soup with bananas and sweet potatoes), es jeruk kelapa muda (fresh orange juice with young coconut flesh), es cincau susu (grass jelly in milk), es cendol and many more! The food during Ramadhan is a real treat, showing off the diversity and richness of Indonesian cuisine. Moreover, the tradition of coming together to share a meal and breaking fast together, moment and laughter sharing with loved ones—that’s what makes Ramadhan in Indonesia so special for me personally.
Now that I’m living in Vancouver, I am grateful to bring a piece of this festive spirit through preparing some of my favorite takjil to share with my friends. It’s a small gesture to show my appreciation of my upbringing and culture, and to cherish all the joyful moments during Ramadhan with my Muslim friends. As I join my friends in celebrating Ramadhan, I’m reminded of the joy and love that comes from embracing different cultures and religion—and sharing in each others’ happiness. Marhabbanya Ramadhan!
Ingredients:
1 ½ cup steamed banana, diced
1 cup sweet potatoes, diced
2-3 strips of pandan, knot
2 pcs of palm sugar
150 ml of coconut milk
Salt
Instructions:
- Heat 600 ml of water in a saucepan, add pandan leaves to the pan and bring to boil
- Once the water boiling, add 1 cup of sweet potatoes and cook until they become soft
- Add steamed banana and palm sugar to the mixture, let it simmer while occasionally stirring the mixture until all palm sugar dissolved. Adjust sweetness to taste by adding more palm sugar or white sugar if desired. Add pinch of salt to make tastes more rounded.
- Pour 150 ml of coconut milk to the mixture and stir well
- Take out the pandan leaves strip and Kolak pisang is ready to be enjoyed! You can serve this dessert hot or cold according to your preference. Happy tasting!
