Kolak candil is a delightful combination of chewy glutinous rice flour balls filled with palm sugar, served in a warm, sweet, and rich coconut milk broth, perfected with soft chunks of sweet potato. This traditional Indonesian treat is best enjoyed warm in the afternoon or as a dish to break the fast. The savory taste of coconut milk blended with the sweetness of palm sugar makes every bite feel like a nostalgic trip back home."
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 150 grams white glutinous rice flour
- 100 ml warm water
- 50 grams finely shaved palm sugar (for the candil filling)
- 300 grams yellow or purple sweet potato, peeled and diced
- 400 ml instant thick coconut milk
- 600 ml water
- 150 grams palm sugar, shaved
- 3 tbsp granulated sugar
- 2 leaves pandan leaves, knotted
- 1/2 tsp salt
🛒 Products You Might Need
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Make the candil dough: mix the white glutinous rice flour with warm water little by little while kneading until you get a smooth, pliable dough that can be shaped and doesn't stick to your hands.
- 2 Take a small piece of dough, flatten it, fill with a bit of shaved palm sugar, then roll it back into a ball about the size of a marble. Repeat until all the dough is used up.
- 3 Boil water in a pot until boiling, then drop in the candil balls one by one. Boil until the candil float to the surface, which means they're cooked. Remove and drain, then set aside.
- 4 In a separate pot, boil the sweet potato chunks with a little water until half tender, about 10 minutes.
- 5 Add the shaved palm sugar, granulated sugar, pandan leaves, and salt to the sweet potato mixture. Stir well and cook until the sweet potato is completely tender and the sugar has fully dissolved.
- 6 Pour the thick coconut milk into the pot, stirring slowly and continuously so the coconut milk doesn't curdle. Cook over low heat until it comes to a boil.
- 7 Add the boiled candil balls into the coconut milk broth. Stir well and cook briefly, about 3-5 minutes, until everything is well combined and the flavors have absorbed.
- 8 Taste and adjust the seasoning, adding more sugar or salt if needed. Remove from heat and serve the kolak candil while still warm.
💡 Tips
• Knead the glutinous rice dough with warm water, not cold water, so the texture becomes smoother and won't fall apart easily when boiled.
• Don't stir the coconut milk too quickly or over high heat to prevent it from curdling; use low heat and stir gently every so often.
• The candil balls can be stored separately from the broth if you want to serve them later, so the texture doesn't become too mushy.
• Add a pinch of salt to the coconut milk broth to balance out the sweetness of the palm sugar and make the flavor richer and more savory.
📊 Nutrition Facts / serving
280
Calories (kcal)
3 g
Protein
12 g
Fat
42 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Pudding & Dessert
Kolak Pisang Ubi Santan Manis Hangat (Warm Sweet Coconut Milk Banana & Sweet Potato Compote)
Pudding & Dessert
Kolak Ubi Jalar Kolang-Kaling Waluh Kuah Kelapa Muda (Sweet Potato, Palm Fruit, and Pumpkin Compote with Young Coconut Broth)
Dessert
Chocolate Profiterole Filled with Ice Cream, Cold, Crunchy, and Refreshing
Dessert
No comments yet. Be the first! 😊