Kolak Biji Salak - Indonesian Sweet Potato balls

Name: Kolak Biji Salak - Indonesian Sweet Potato balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 portions
Ingredients: 3 medium sized sweet potatoes; 1 cup tapioca flour; ⅛ teaspoon salt; 1 ⅓ cups dark muscovado sugar or dark soft brown sugar; ⅓ cup water; 1 ½ cups coconut milk; pandan leaf; ¼ teaspoon salt

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5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 portions
Calories
346 kcal
Course
Dessert
Cuisine
Indonesian

Kolak Biji Salak - Indonesian Sweet Potato balls

Liam Rios

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Kolak Biji Salak is Indonesian sweet potato balls in brown sugar syrup and creamy coconut milk. They are slightly chewy and often enjoyed as an afternoon snack.

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Ingredients

Servings

For the sweet potato balls:

3 medium sized sweet potatoes
1 cup tapioca flour
⅛ teaspoon salt

For the syrup:

1 ⅓ cups dark muscovado sugar or dark soft brown sugar
⅓ cup water
1 ½ cups coconut milk (1 x can of 13.5 Fl oz coconut milk)
pandan leaf see the note.
¼ teaspoon salt.

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Instructions

Steam the sweet potatoes until cooked. Let them completely cool before you peel and mash them smoothly.
Add in the tapioca flour and salt into mashed sweet potatoes. Stir and mix well using a wooden spoon.
Shape and roll the potato mix into small balls. Set aside. If the mixture is too wet and sticky, you can add one or two tablespoons of tapioca flour. But try not to add more than that.
In a big pot, boil about 1 ½ litre of water at medium heat.
When the water reaches boiling points, put the sweet potato balls in the water. And cook until all the balls floating on the water surface. It takes about 6-10 minutes for the sweet potato to boil and float around.
Using a slotted spoon, pick the floating Biji Salak/ the sweet potato balls and drain them. Set aside.
In a saucepan, boil the sugar, salt, water and half of the pandan leaf. When it reaches boiling point, let it simmer for about 5 minutes until the syrup is a bit thick.
In another saucepan, boil the coconut milk, salt and the remaining of pandan leaf until it reaches boiling point. Let it simmer gently for about 5 minutes until you see the coconut milk is slightly shiny and there’s a little bit of oil separates from the coconut milk on the side.
To serve, put some sweet potato balls in a dessert bowl, then add a tablespoon or two of the sugar syrup. Lastly, drizzle the coconut milk on the top.
Enjoy.

Notes

If possible, try to use palm sugar. But if you can’t get hold of it, dark muscovado sugar or dark soft brown sugar will do the job.
The pandan leaf I get here in the UK is from Thailand. It’s a bit longer than the Indonesian pandan leaf. So one piece of pandan leaf is sufficient for this recipe. You can cut them in an-inch long pieces. Use half of them for the sugar and the other half for the coconut milk.

Nutrition Information

Show Details

Serving 6portions Calories 346kcal (17%) Carbohydrates 67g (22%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 8g (40%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.4g Sodium 172mg (7%) Potassium 431mg (12%) Fiber 3g (12%) Sugar 39g (78%) Vitamin A 12023IU (240%) Vitamin C 2mg (2%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8portions

Amount Per Serving

Calories 346 kcal

% Daily Value*

Serving	6portions
Calories	346kcal	17%
Carbohydrates	67g	22%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	8g	40%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.4g	2%
Sodium	172mg	7%
Potassium	431mg	9%
Fiber	3g	12%
Sugar	39g	78%
Vitamin A	12023IU	240%
Vitamin C	2mg	2%
Calcium	64mg	6%
Iron	2mg	11%