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Kolak Biji Salak - Indonesian Sweet Potato balls

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.

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

Ingredients

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.

Instructions

    Cup of Yum
  1. Steam the sweet potatoes until cooked. Let them completely cool before you peel and mash them smoothly.
  2. Add in the tapioca flour and salt into mashed sweet potatoes. Stir and mix well using a wooden spoon.
  3. 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.
  4. In a big pot, boil about 1 ½ litre of water at medium heat.
  5. 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.
  6. Using a slotted spoon, pick the floating Biji Salak/ the sweet potato balls and drain them. Set aside.
  7. 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. 
  8. 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. 
  9. 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.
  10. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.