Steps to Prepare Jamie Oliver Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk

Hey everyone, it’s Drew, welcome to our recipe site. 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 food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Kolak Biji Salak - Sweet potato balls in palm sugar syrup and coconut milk is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook kolak biji salak - sweet potato balls in palm sugar syrup and coconut milk using 13 ingredients and 7 steps. Here is how you can achieve 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. Make ready 100 gram tapioca starch/flour more or less depending on the water content in your sweet potatoes
3. Take 1 teaspoon salt
4. Get syrup
5. Take 1000 ml water
6. Take 1 pandas leaves (knotted)
7. Prepare 200 gr palm sugar
8. Take 1/2 teaspoon salt
9. Prepare 1 tablespoon tapioca flour + 1tablespoon water
10. Make ready coconut sauce
11. Prepare 1 can coconut milk
12. Take 1 pandas leaves (knotted)
13. Prepare 1 teaspoon salt

Steps 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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