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Kolak Biji Salak (Indonesian Sweet Potato Balls)

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?

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

Ingredients

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

Instructions

Sweet Potato Dumplings:
    Cup of Yum
  1. 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.
  2. 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.
  3. Roll the dough into small balls, using about 1 heaping tablespoon for each ball.
  4. 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:
  1. In a deep saucepan, bring the water, knotted pandan, palm sugar (or coconut sugar) and salt to a boil over high heat.
  2. 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:
  1. 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:
  1. 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.

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

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

% 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%

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