Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk

Name: Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk
Cuisine: British
Ingredients: 2 sweet potatoes (peeled); 100 gram tapioca starch/flour more or less depending on the water content in your sweet potatoes; 1 teaspoon salt; 1000 ml water; 1 pandas leaves (knotted); 200 gr palm sugar; 1/2 teaspoon salt; 1 tablespoon tapioca flour + 1tablespoon water; 1 can coconut milk; 1 pandas leaves (knotted); 1 teaspoon salt

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

This Indonesian dessert made of sweet potato balls served in palm sugar syrup and coconut milk is popular treats especially during Ramadhan for breaking the fasting. These gluten free, vegan friendly, soft and chewy dessert is so simple but so satisfying in every level.

#glutenfreedessert #veganfriendlydessert #indonesiandessert #cookpaduk

dapurmpoknobi @MrsGunn81

Bodicote-Oxfordshire, United Kingdom

#glutenfreedessert #veganfriendlydessert #indonesiandessert #cookpaduk

Saved

Ingredients

2sweet potatoes (peeled)
100 gramtapioca starch/flour more or less depending on the water content in your sweet potatoes
1 teaspoonsalt
syrup
1000 mlwater
1pandas leaves (knotted)
200 grpalm sugar
1/2 teaspoonsalt
1 tablespoontapioca flour + 1tablespoon water
coconut sauce
1 cancoconut milk
1pandas leaves (knotted)
1 teaspoonsalt

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Steps

1

Cut the sweet potatoes into large cubes and place in steamer and steam about 10 minutes. Mashed the sweet potatoes while still warm until smooth.
2

While the sweet potatoes are steaming, prepare a medium pot and pour 1000 ml of water. Bring to boil and then add the palm sugar, pinch of salt and pandan leaves. Lower the heat to let it gently simmer for 15 minutes and keep it warm on very low heat while you are preparing the rest.
3

In another small saucepan, add coconut milk and salt and pandan leaves and let it heat on low heat for about 15 minutes. Do not boil the coconut milk. Turn of the heat and set aside.
4

Sprinkle in the salt and tapioca flour and knead the dough with your hand until you can get a smooth dough. If it feels a bit dry, add a bit water. Likewise if it’s too wet, add a bit more tapioca flour.
5

Roll the dough into an circle shape.
6

When ready to serve, place the sweet potatoes in the syrup. Bring it to a gentle boil. Give the tapioca + water mixture a stir and pour it in and continue to stir. The syrup will thicken and get shiny and start to bubble. Remove from the heat.
7

SERVING : This dessert can be served warm, room temperature or cold. Ladle some sweet potatoes balls along with the thickened syrup into a bowl and drizzle with generous amount of coconut milk sauce and bon appetite!