This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Kolang Kaling is small to medium in size, averaging 5-7 centimeters in diameter, and has a slightly lopsided, globose to oval shape. The outer shell is smooth, firm, and hard, transforming from green to yellow-black when mature and bearing brown-black spots and discoloration at all stages of maturity. Underneath the thick shell, three translucent-white seeds are chewy and soft, encased in a fibrous interior. The fleshy seeds can be easily removed, and Kolang Kaling has a rubbery texture with a mild, neutral flavor.
Seasons/Availability
Kolang Kaling is available year-round in tropical regions of Asia and Southeast Asia.
Current Facts
Kolang Kaling, botanically classified as Arenga pinnata, are fruits that grow on a tropical palm that can reach up to twenty meters in height and belongs to the Arecaceae family. The Arenga pinnata palm is highly cultivated for its sap, fruit, bark, and leaves, and is found along river banks and forests in Southeast Asia. Also known as Buah Tap in Indonesia and Kaong in the Philippines, Kolang Kaling is favored for its neutral flavor and is popularly consumed as a chewy snack soaked in syrup or consumed as a topping on dessert.
Nutritional Value
Kolang Kaling contains some vitamin C, manganese, phosphorus, fiber, potassium, iron, and calcium.
Applications
Kolang Kaling is best suited for cooked preparations such as boiling, and the immature fruits are the preferred state for consumption. The fruit is removed from the outer, fibrous shell and then boiled to create a soft and chewy texture. It can also be cooked in syrup or flavored sodas to add sweetness and coloring. In the Philippines, Koland Kaling is flavored with red and green syrups to create a colorful fruit salad that is traditionally served at holiday meals. The fruit is also served as a topping on haluhalo, also known as halo-halo, which is a crushed ice dessert mixed with evaporated milk and topped with fruits, red beans, ube, grass jelly, and ice cream. During Ramadan, the fruits are found in kolak, which is a banana compote that is used to break fasts. In addition to using the fruits whole, Kolang Kaling can be cooked into jams or preserved in syrup for extended use. Fresh Kolang Kaling should be immediately consumed for best flavor, but the preserved, canned versions will keep for a couple of months when stored in the refrigerator.
Ethnic/Cultural Info
In the Philippines, Indang, which is a municipality in the province of Cavite, has earned the nickname the “Kaong capital of the Philippines.” Used for its sap, fruit, bark, and leaves, Kaong palms are cultivated and grown naturally in the region with ease due to the abundant sources of water flowing from streams and waterways. These palms provide a source of revenue for the province, and along with its economic impact, the palms also have a symbiotic relationship with vulnerable animal species such as the slender-tailed cloud rat, palm civet, and musang. These animals feed off of the palm seeds and through excretion the seeds are spread to grow new palms providing a natural barrier against deforestation. There is also an annual festival known as the Irok Festival that is held in the winter in Cavite that celebrates the fruit with parades, entertainment, dancing, and a lantern construction contest using the leaves of the palm.
Geography/History
Kolang Kaling is native to the tropical regions of Southeast Asia and has been growing wild since ancient times. Today the palm is also found in select areas in Asia, and the fruit is cultivated on a large scale for resale in local markets in Indonesia, the Philippines, Malaysia, Hawaii, India, Thailand, and China.
Kolang Kaling: These seeds, derived from the sugar palm tree, have a unique rubbery texture and a mild, neutral flavor. They are translucent-white and chewy, enclosed within a fibrous interior. The outer shell undergoes color changes from green to yellow-black as it matures and is marked with brown-black spots throughout its development. This transformation highlights their readiness for culinary use.
pasar anyar bogor jawa barat
jln. pasar anyar bogor, kecamatan bogor tengah, kota bogor jawa barat
Kolang kaling is a versatile fruit traditionally consumed in its immature state. After boiling to achieve a soft and chewy texture, it is often cooked in syrups or flavored sodas for added sweetness and color. In the Philippines, it is featured in festive dishes, like colorful fruit salads and as a topping for halo-halo, a dessert with crushed ice, evaporated milk, fruits, and more. Preserved kolang kaling can last months if refrigerated.
Kolang Kaling: Growing on the Arenga pinnata palm, which can reach up to twenty meters tall, these fruits are popularly known as Buah Tap in Indonesia and Kaong in the Philippines. They are enjoyed as a chewy snack soaked in syrup or as a dessert topping. Rich in nutrients, they provide vitamin C, manganese, phosphorus, fiber, potassium, iron, and calcium, making them a versatile and nutritious choice for your diet.
Kolang Kaling is native to the tropical regions of Southeast Asia and has been thriving in the wild since ancient times. It is now widely cultivated in nations like Indonesia, India, and the Philippines, as well as other areas in Asia and even Hawaii, making it a significant part of local markets in these regions.
Kaong palms, celebrated for producing kolang kaling, play a vital ecological and economic role in Indang, Cavite, dubbed the “Kaong capital of the Philippines.” These palms support endangered species like the slender-tailed cloud rat by creating symbiotic relationships. Seeds dispersed by animals grow new palms, aiding in forest regeneration. Additionally, Indang hosts the colorful Irok Festival, featuring parades, dancing, and lantern-making using palm leaves.
Kolang Kaling is small to medium in size, with a slightly lopsided, oval shape. Its smooth, firm outer shell matures from green to yellow-black and shows varying brown-black spots. Inside, you’ll find three translucent-white, chewy seeds within a fibrous layer. These seeds, known for their soft, rubbery texture, are mild in flavor, making them versatile for various dishes and desserts. The seeds are easy to remove from their thick outer shell.
Kolang Kaling is traditionally boiled to achieve a soft, chewy texture and can be sweetened with syrup or flavored sodas. In the Philippines, it is often colored red or green for festive fruit salads at holiday events. The fruit is also a topping for halo-halo, a dessert combining crushed ice, milk, and various toppings. During Ramadan, it features in kolak, a banana compote used to break fasts. Preserved versions can last for months in the refrigerator.
Kolang Kaling, also called Buah Tap in Indonesia and Kaong in the Philippines, comes from the Arenga pinnata palm, which can grow up to 20 meters tall. This tropical palm is valued for its sap, fruit, bark, and leaves. The fruit is a versatile ingredient with a neutral flavor, often enjoyed as a chewy snack soaked in syrup or used as a dessert topping. It also provides nutrients like vitamin C, manganese, potassium, calcium, iron, fiber, and phosphorus.
Kolang Kaling is a fruit native to the tropical regions of Southeast Asia and has been growing wild since ancient times. It is now widely cultivated and sold in local markets across countries like Indonesia, the Philippines, Malaysia, Thailand, India, China, and even Hawaii.
Kaong palms are cultivated abundantly in Indang, Cavite, which is known as the "Kaong capital of the Philippines." These palms not only provide economic benefits through their sap, fruit, bark, and leaves but also support vulnerable species like the slender-tailed cloud rat and palm civet, aiding biodiversity. The Irok Festival, held annually in winter, celebrates the fruit with parades, dances, and lantern contests using the palm's leaves.