Sweet Potato Kolak with Palm Sugar

Name: Sweet Potato Kolak with Palm Sugar
Total time: 3600 s
Yield: A lot
Cuisine: American
Ingredients: 835 g yellow sweet potatoes (weight before peeling); 1 teaspoon salt; 250 g tapioca flour; 250 g palm sugar; 4 tablespoons tapioca flour mixed with 2/3 cup water to thicken the porridge; 5 1/2 cups water; 2 pandan leaves; 7 tablespoons granulated sugar; 1 pinch salt; 2 cups coconut milk; 1/2 teaspoon salt; 2 pandan leaves; 1 tablespoon rice flour

Alya Hadrami @alyahdr

Surabaya, Jawa Timur, Indonesia

I happened to find some yellow sweet potatoes for sale and immediately thought of making sweet potato porridge.

Alya Hadrami @alyahdr

Surabaya, Jawa Timur, Indonesia

I happened to find some yellow sweet potatoes for sale and immediately thought of making sweet potato porridge.

Saved

Ingredients

1 hour

A lot

Candil Porridge Ingredients
835 gyellow sweet potatoes (weight before peeling)
1 teaspoonsalt
250 gtapioca flour
250 gpalm sugar
4 tablespoonstapioca flour mixed with 2/3 cup water to thicken the porridge
5 1/2 cupswater
2pandan leaves
7 tablespoonsgranulated sugar
1 pinchsalt
Coconut Milk Sauce Ingredients
2 cupscoconut milk
1/2 teaspoonsalt
2pandan leaves
1 tablespoonrice flour

Saved

Steps

1 hour

1

Peel and cut the yellow sweet potatoes, then steam and mash them. Mix with tapioca flour.
2

Once well mixed, shape into small balls.
3

Heat water and add palm sugar. Mix tapioca flour with water and set aside. Add the sweet potato balls to the boiling palm sugar water. Add the tapioca mixture to the kolak.
4

Stir continuously until the kolak thickens and is cooked through.