Ingredients

  • Serves 2-4 people
  • 250 g Sweet Potato, steamed

    125 g Sago Flour

    1250 ml Water

    100 g Sugar

    2 tbsp Corn Starch

    150 g Palm Sugar

    Pandan leaves

    1 tsp Salt (¼ Tsp + ½ Tsp + ¼ Tsp)

    65 ml Coconut Milk

    ¼ tsp Vanilla Essence

Biji Salak (Indonesian Sweet Potato Balls)
Recipe Courtesy of
Asian Food Network

Biji Salak (Indonesian Sweet Potato Balls)

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Biji salak originally comes from Betawi cuisine, made from sweet potato balls mixed with tapioca flour and then boiled
  • Easy
  • 15 min
  • 20 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 15 min
  • 20 min
  • 15 min

Instructions

  1. Make sweet potato balls

    • In a steamer, steam the sweet potatoes. 
    • In a bowl, add in the sweet potatoes and mash it well.
    • Add In ¼ tsp of salt and sago flour. Mix until well combined.
    • Shape them into small little balls, about 1cm in diameter. Set aside
    Make sweet potato balls


  2. Heat coconut milk

    • In a small pan, add in 250ml of water, coconut milk, ¼ tsp of salt, pandan leaf and cook over medium heat. Stir consistently. Bring it to a boil and set aside.
    Heat coconut milk


  3. Boil sweet potato balls in coconut milk

    • In a pan, add in 1000ml of water, pandan leaves, ½ tsp of salt, palm sugar and sugar. Bring it to a boil and add in the sweet potato balls. Once it floats, reduce the heat and add in the corn starch slurry. Once thickened, turn off the heat.
    Boil sweet potato balls in coconut milk


Chill and Serve!

Serve with the coconut milk on top

Chill and Serve!
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    Ingredients
    • Serves 2-4 people
    • 250 g Sweet Potato, steamed

      125 g Sago Flour

      1250 ml Water

      100 g Sugar

      2 tbsp Corn Starch

      150 g Palm Sugar

      Pandan leaves

      1 tsp Salt (¼ Tsp + ½ Tsp + ¼ Tsp)

      65 ml Coconut Milk

      ¼ tsp Vanilla Essence

    Nutrition
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