Kolak Biji Salak (Indonesian Sweet Potato Balls)

Name: Kolak Biji Salak (Indonesian Sweet Potato Balls)
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 5 serving
Ingredients: 1 lb. sweet potato; 1 ½ cup tapioca flour; ½ teaspoon salt; 4 cups water; 1 cup palm sugar; ½ teaspoon salt; 3 Pandan leaves; 2 tablespoons tapioca starch; 3 tablespoons water; 1 coconut milk; 3 Pandan leaves; 2 tablespoons palm sugar; ¼ teaspoon salt; ½ teaspoon vanilla extract; ¼ cup grated fresh coconut; 10 mint leaves; Sliced fresh pandan leaf

User Reviews

5.0

3 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
28 mins
Servings
5
Calories
516 kcal
Course
Dessert
Cuisine
Indonesian

Kolak Biji Salak (Indonesian Sweet Potato Balls)

Joelle Ward

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An Indonesian Ramadan tradition that you will want to have for breakfast or dessert all year round! Sweet potato dumplings with a palm sugar porridge, all crowned with a creamy coconut sauce. It’s completely vegan, gluten-free, and made without refined sugar, so fire up another bowl, why dontcha?

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Ingredients

Servings

Sweet Potato Dumplings

1 lb. sweet potato (454 grams) peeled and diced (its about 4 cups diced)
1 ½ cup tapioca flour 190 grams
½ teaspoon salt

Palm Sugar Porridge:

4 cups water
1 cup palm sugar or coconut sugar
½ teaspoon salt
3 Pandan leaves chopped or knotted
2 tablespoons tapioca starch
3 tablespoons water

Coconut Sauce:

1 coconut milk
3 Pandan leaves knotted
2 tablespoons palm sugar
¼ teaspoon salt
½ teaspoon vanilla extract

Optional Garnishes:

¼ cup grated fresh coconut
10 mint leaves
Sliced fresh pandan leaf

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Instructions

Sweet Potato Dumplings:

Steam or boil the sweet potato pieces for about 7 minutes until fork tender. Cool them in a colander for ten minutes so that they can be comfortably handled.
In a large mixing bowl, combine the cooled sweet potato, tapioca flour, and salt. Use your hands to knead the mixture until it forms a smooth, dough-like consistency.
Roll the dough into small balls, using about 1 heaping tablespoon for each ball.
Bring a pot of water to a rolling boil over a high flame. Add the formed sweet potato balls to the boiling water and cook for just a couple of minutes until they rise to the surface. Carefully remove them with a slotted spoon.

Palm Sugar Porridge:

In a deep saucepan, bring the water, knotted pandan, palm sugar (or coconut sugar) and salt to a boil over high heat.
In a separate small bowl, mix the tapioca starch with water to create a smooth paste. Remove the pandan leaves and slowly pour the starch slurry into the simmering sugar water, stirring continuously. Once bubbling, turn off the heat, and set aside.

Coconut Sauce:

In another saucepan, combine the canned coconut milk, knotted pandan leaves, half a teaspoon of salt, and half a teaspoon of vanilla extract. Heat this mixture gently over low heat while stirring. Allow it to simmer for a few minutes until it's fragrant and slightly thickened. Remove the pandan and set aside.

Assembling Kolak Biji Salak:

To serve, ladle a generous amount of palm sugar porridge into each bowl, add a few sweet potato dumplings, and drizzle with the aromatic coconut sauce. Optionally garnish with grated coconut, one or two mint leaves and a thin slice of fresh pandan.

Equipments used:

Notes

Texture Matters: Achieving the chewy sweet potato balls is crucial. Knead the dough until it's smooth and pliable. This is also why I recommend peeling the sweet potatoes before steaming them. The skins are healthy but will make for a wacky texture in this.
Storing Biji Salak: If you store big salad for later, make sure to store the sweet potato dumplings in water so they do not stick to each other. You can store the components of the dish in separate containers so that you can plate them up to three days later.

Nutrition Information

Show Details

Calories 516kcal (26%) Carbohydrates 89g (30%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 17g (85%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 726mg (30%) Potassium 536mg (15%) Fiber 5g (20%) Sugar 31g (62%) Vitamin A 12955IU (259%) Vitamin C 5mg (6%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 516 kcal

% Daily Value*

Calories	516kcal	26%
Carbohydrates	89g	30%
Protein	3g	6%
Fat	19g	29%
Saturated Fat	17g	85%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	1g	5%
Sodium	726mg	30%
Potassium	536mg	11%
Fiber	5g	20%
Sugar	31g	62%
Vitamin A	12955IU	259%
Vitamin C	5mg	6%
Calcium	51mg	5%
Iron	2mg	11%