Kolak Biji Salak - Indonesian Sweet Potato balls
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 portions
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Calories
346 kcal
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Course
Dessert
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Cuisine
Indonesian
Kolak Biji Salak - Indonesian Sweet Potato balls
Description
Kolak Biji Salak - Indonesian Sweet Potato balls combine steamed, mashed sweet potatoes with tapioca flour and salt to form small, chewy balls. These balls are boiled until they float, indicating tenderness. The syrup is prepared by simmering dark muscovado sugar with water, salt, and pandan leaf to develop a thick, fragrant base. Coconut milk infused with pandan leaf is then gently heated and combined with the syrup to create a smooth, rich sauce for the sweet potato balls.
The sweet potato balls offer a soft yet resilient bite thanks to the tapioca flour, contrasting with the creamy, slightly sweet syrup that carries caramel and coconut flavors. Cooking the balls until they float ensures a tender, satisfying texture. The pandan leaf accentuates the syrup, adding delicate herbal notes common in Southeast Asian desserts.
This dessert can be served warm or at room temperature, making it suitable for comforting snacks or light desserts. The natural sweetness and smooth, chewy textures provide a pleasant variety of sensations typical of Indonesian sweet treats.
If palm sugar is unavailable, dark muscovado or dark soft brown sugar can be used as alternatives for the syrup. The pandan leaf may vary in size depending on source; in this recipe, a longer Thai pandan leaf is cut into pieces and divided between the syrup and coconut milk steps to maximize flavor infusion.
Ingredients
For the sweet potato balls:
- 3 medium sized sweet potato
- 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
- 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
- Use palm sugar when possible for an authentic flavor; dark muscovado or dark soft brown sugar work as substitutes.
- If using a longer pandan leaf (like Thai pandan), cut into roughly inch-long pieces and divide between syrup and coconut milk to infuse flavor.
- Steam sweet potatoes thoroughly and allow to cool completely before mashing for a smooth texture.
- Add tapioca flour cautiously to adjust dough consistency; avoid adding too much to maintain chewiness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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