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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, kolak biji salak - sweet potato balls in palm sugar syrup and coconut milk. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have kolak biji salak - sweet potato balls in palm sugar syrup and coconut milk using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk:
  1. Prepare 2 sweet potatoes (peeled)
  2. Get 100 gram tapioca starch/flour more or less depending on the water content in your sweet potatoes
  3. Get 1 teaspoon salt
  4. Take syrup
  5. Take 1000 ml water
  6. Make ready 1 pandas leaves (knotted)
  7. Prepare 200 gr palm sugar
  8. Make ready 1/2 teaspoon salt
  9. Take 1 tablespoon tapioca flour + 1tablespoon water
  10. Make ready coconut sauce
  11. Prepare 1 can coconut milk
  12. Take 1 pandas leaves (knotted)
  13. Prepare 1 teaspoon salt
Instructions to make Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk:
  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!

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