Pudding & Dessert
Kolak Biji Salak Ubi Ungu Kuah Gula Merah (Purple Sweet Potato "Snake Fruit Seed" Compote in Palm Sugar Coconut Broth)
Prep
30 min
Cook
30 min
Servings
5
Level
Medium
This purple sweet potato biji salak kolak is different from most kolak—purple sweet potato is mashed and shaped into chewy little balls resembling snake fruit seeds (biji salak), then simmered in a warm coconut milk broth sweetened with palm sugar and fragrant with pandan. The color is a beautiful natural purple, the texture is soft and chewy, and it makes a comforting treat for breaking the fast or a cozy dessert snack on a rainy day.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams purple sweet potato
- 150 grams tapioca flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 400 ml thick coconut milk
- 600 ml water
- 200 grams palm sugar, finely shaved
- 50 grams granulated sugar for the broth
- 3 leaves pandan leaves, tied in a knot
- 1/2 tsp salt for the broth
- 50 grams sago pearls (optional, boiled separately)
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👩🍳 Instructions
- 1 Steam the purple sweet potato until soft, about 20-25 minutes. While still hot, peel off the skin, then mash with a fork or mortar until smooth with no lumps.
- 2 Mix the mashed purple sweet potato with the tapioca flour, granulated sugar, and salt. Knead by hand until the dough is smooth and moldable, and no longer sticky. If it's too soft, add a little more tapioca flour.
- 3 Take a small amount of dough and roll into small balls about the size of marbles, resembling snake fruit seeds. Continue until all the dough is used, placing the balls on a plate lightly dusted with flour so they don't stick together.
- 4 Bring water to a boil in a pot, then drop in the sweet potato balls one by one. Boil until they float and are cooked through, about 5-7 minutes. Remove and drain, then set aside.
- 5 For the broth, cook the thick coconut milk, water, palm sugar, granulated sugar, and pandan leaves in a separate pot over medium heat. Stir occasionally so the coconut milk doesn't split.
- 6 Once the sugar has completely dissolved and the broth starts to boil, reduce the heat. Add the salt, then adjust the sweetness and savoriness to taste.
- 7 Add the boiled purple sweet potato balls into the coconut broth. Cook briefly over low heat for 5 minutes so the flavors soak in, being careful not to let it boil hard so the coconut milk doesn't split.
- 8 If you like, add cooked sago pearls for extra texture. Stir gently, then turn off the heat.
- 9 Serve the warm purple sweet potato biji salak kolak in bowls; it can also be enjoyed cold with added ice cubes.
💡 Tips
• Choose mature purple sweet potatoes with deep, rich color so the biji salak balls turn out prettier and not pale.
• Knead the sweet potato and tapioca dough while the sweet potato is still warm so it's easier to bring together smoothly and won't fall apart during boiling.
• Cook the coconut broth over low heat and stir occasionally so the coconut milk doesn't split or curdle.
• If you'd like a thicker broth, dissolve a little tapioca flour in water and stir it into the broth near the end of cooking.
📊 Nutrition Facts / serving
265 kkal
Calories (kcal)
3 gramg
Protein
9 gramg
Fat
45 gramg
Carbs
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