Sweet Potato Candil Porridge / Kolak Biji Salak

Name: Sweet Potato Candil Porridge / Kolak Biji Salak
Cuisine: American
Ingredients: 250 grams orange sweet potato, weight after steaming; 3 1/2 oz tapioca flour; 1/4 tsp salt; 5 1/3 oz palm sugar; 2 1/2 cups water; 2 tbsp granulated sugar (to taste); 1 pandan leaf; 1/4 tsp salt; 3 tbsp tapioca flour; 1/4 cup coconut milk; 2/3 cup water; 1 pandan leaf; 1/4 tsp salt

Heny Rosita @heny_rosita

Samuda, Kotawaringin Timur, Kalimantan Tengah, Indonesia

Sweet Potato Candil Porridge / Kolak Biji Salak

Heny Rosita @heny_rosita

Samuda, Kotawaringin Timur, Kalimantan Tengah, Indonesia

Saved

Ingredients

250 gramsorange sweet potato, weight after steaming
3 1/2 oztapioca flour
1/4 tspsalt
Brown sugar syrup ingredients:
5 1/3 ozpalm sugar
2 1/2 cupswater
2 tbspgranulated sugar (to taste)
1pandan leaf
1/4 tspsalt
3 tbsptapioca flour
Coconut milk sauce ingredients:
1/4 cupcoconut milk
2/3 cupwater
1pandan leaf
1/4 tspsalt

Saved

Steps

1

Peel the sweet potatoes and steam until cooked, then mash with a spoon.
2

Mix the sweet potatoes, tapioca flour, and salt, knead until it forms a dough that is easy to shape. If it's too hard, add a little water.
3

Shape the dough into marble-sized balls, continue until all the dough is used.
4

Boil all the brown sugar syrup ingredients (except the tapioca flour). Once it boils and the sugar dissolves, add the sweet potato balls and cook until they float.
5

Dissolve the tapioca flour in a little water, then add to the pot and stir well. Cook until the syrup boils and thickens, then turn off the heat.
6

Combine all the coconut milk sauce ingredients, then boil until it comes to a boil.
7

Place the candil porridge in a bowl, then pour the coconut milk sauce over it. Sweet Potato Candil Porridge / Kolak Biji Salak is ready to serve.