Simple Way to Make Quick Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kolak biji salak - sweet potato balls in palm sugar syrup and coconut milk. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have kolak biji salak - sweet potato balls in palm sugar syrup and coconut milk using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk:

1. Prepare 2 sweet potatoes (peeled)
2. Prepare 100 gram tapioca starch/flour more or less depending on the water content in your sweet potatoes
3. Take 1 teaspoon salt
4. Make ready syrup
5. Make ready 1000 ml water
6. Make ready 1 pandas leaves (knotted)
7. Make ready 200 gr palm sugar
8. Get 1/2 teaspoon salt
9. Take 1 tablespoon tapioca flour + 1tablespoon water
10. Make ready coconut sauce
11. Take 1 can coconut milk
12. Make ready 1 pandas leaves (knotted)
13. Take 1 teaspoon salt

Instructions to make Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk:

1. Cut the sweet potatoes into large cubes and place in steamer and steam about 10 minutes. Mashed the sweet potatoes while still warm until smooth.
2. While the sweet potatoes are steaming, prepare a medium pot and pour 1000 ml of water. Bring to boil and then add the palm sugar, pinch of salt and pandan leaves. Lower the heat to let it gently simmer for 15 minutes and keep it warm on very low heat while you are preparing the rest.
3. In another small saucepan, add coconut milk and salt and pandan leaves and let it heat on low heat for about 15 minutes. Do not boil the coconut milk. Turn of the heat and set aside.
4. Sprinkle in the salt and tapioca flour and knead the dough with your hand until you can get a smooth dough. If it feels a bit dry, add a bit water. Likewise if it’s too wet, add a bit more tapioca flour.
5. Roll the dough into an circle shape.
6. When ready to serve, place the sweet potatoes in the syrup. Bring it to a gentle boil. Give the tapioca + water mixture a stir and pour it in and continue to stir. The syrup will thicken and get shiny and start to bubble. Remove from the heat.
7. SERVING : This dessert can be served warm, room temperature or cold. Ladle some sweet potatoes balls along with the thickened syrup into a bowl and drizzle with generous amount of coconut milk sauce and bon appetite!

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