The history of kolak is believed to trace back to Kilang, a sweet and thin liquid derived from one of the processes of turning coconut sap into palm sugar. Initially, coconut sap was boiled until it started to thicken, then coconut milk and various types of fruits, tubers, and seeds were added. Over time, kolak spread across different regions of Indonesia, evolving into various local adaptations. During the era of the Demak and Mataram Islamic Kingdoms, kolak was even used as a means of religious teaching due to its philosophical significance. The name "kolak" is thought to originate from the Arabic word khalaqa, meaning "creation," symbolizing closeness to God.
The most popular variety is kolak pisang (banana kolak). This dish can be made using different types of bananas, with pisang kepok being the most commonly used. Other banana varieties such as pisang tanduk, pisang raja, and pisang nangka are also frequently used. Additionally, kolang-kaling (sugar palm fruit) is often added to enhance texture and flavor.
Aside from banana kolak, there are several regional variations of kolak, including:
Kolak Kolding from Medan, North Sumatra, which consists of pisang kepok, black glutinous rice, white bread, and is served cold.
Bulukat Kuah Tuhe from Aceh, made with pisang klat barat (a variety of pisang raja), jackfruit, and glutinous rice.
Kolak Durian, popular in several regions of Sumatra, featuring durian as the main ingredient, giving it a richer taste and distinctive aroma.
Beyond bananas, kolak can also be made with various other ingredients such as sweet potatoes, cassava, pumpkin, kolang-kaling, jackfruit, and durian. With its diverse ingredients and variations, kolak remains a versatile dish that can be adapted to local tastes and available ingredients.