Biji Salak: Sweet Potato & Palm Sugar Dessert (Vegan)

Ingredients

• 500 gsweet potatoes
• 130 gtapioca starch
• ¼ tspsalt
• 200 gpalm sugar
• 3 tbspsugar
• 2pandan leaves
• a pinchsalt
• 1 litrewater
• 20 gtapioca starch
• 400 mlcoconut milk
• ½ tspsalt
• 1pandan leaf
• 1 tsptapioca starch
• 2 tbspwater

Instructions

1. 1

   Steam the potatoes

   Steam the sweet potatoes with their skins on for about 20 minutes, or until cooked through.

2. 2

   Mash the potatoes

   Peel the sweet potatoes and mash them.

3. 3

   Add the salt

   Mix the salt into the mashed sweet potato.

4. 4

   Knead the dough

   Add the 130 g tapioca starch a little at a time, kneading as you go, until the dough is no longer sticky.

5. 5

   Shape the balls

   Roll the dough into small balls about 2 cm across.

6. 6

   Set them aside

   Leave the balls aside while you prepare the palm sugar soup.

7. 7

   Combine the syrup

   Put the 1 litre of water, palm sugar, sugar, a pinch of salt and 2 pandan leaves in a medium-sized pot.

8. 8

   Simmer the syrup

   Cook for about 30 minutes, until the sugar has dissolved and the pandan aroma has infused the liquid.

9. 9

   Strain the syrup

   Strain the mixture into a clean pot and discard the pandan leaves.

10. 10

    Add the balls

    Return the strained syrup to the stove and add the sweet potato balls.

11. 11

    Cook the balls

    Cook for about 15 minutes.

12. 12

    Mix the thickener

    Stir the 20 g tapioca starch with 3 tbsp of room-temperature water, then gradually pour the mixture into the soup.

13. 13

    Thicken the soup

    Stir gently for about 5 minutes, until the soup thickens.

14. 14

    Turn off the heat

    Remove the soup from the heat.

15. 15

    Warm the coconut

    Put the coconut milk, ½ tsp salt and 1 pandan leaf in a small saucepan.

16. 16

    Heat gently

    Cook the coconut milk mixture over medium-low heat.

17. 17

    Mix the sauce thickener

    Stir the 1 tsp tapioca starch with 2 tbsp of room-temperature water.

18. 18

    Thicken the sauce

    Slowly pour the starch mixture into the coconut sauce until it thickens.

19. 19

    Finish the sauce

    Stir regularly for about 10 minutes, until the sauce is ready.

20. 20

    Remove the pandan

    Take the pandan leaf out of the coconut sauce.

21. 21

    Serve the dessert

    Divide the biji salak between individual dessert bowls and drizzle each with coconut milk sauce.

What is biji salak?

Biji salak is an Indonesian sweet soup made with sweet potato dumplings, usually served in palm sugar syrup with coconut milk. It is especially popular during Ramadan, though it is enjoyed throughout the year.

This version uses tapioca starch to give the small balls their springy texture, while pandan lends a fragrant note to both the syrup and the coconut sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 4g protein, 121g carbs, 20g fat.

Sweet potato and tapioca starch provide most of the carbohydrates, while palm sugar and sugar add more. Coconut milk supplies most of the fat, and the dish has relatively little protein. Balance a serving with fresh fruit or enjoy it after a meal that includes a protein-rich main.

Building the sweet potato dough

Cooked potato: steaming the sweet potatoes with their skins on keeps them moist as they soften. Let them cook until tender enough to mash smoothly.

Tapioca starch: add it gradually and knead until the dough stops sticking to your hands. The dough should hold together well enough to roll into 2 cm balls.

Infusing the palm sugar syrup

Palm sugar: it gives the soup its deep, caramel-like sweetness and colour. Let it dissolve fully in the water with the sugar and salt.

Pandan: simmer the leaves in the syrup for about 30 minutes to draw out their aroma, then strain them out before adding the balls.

Getting the dumplings tender

Gentle cooking: once the balls are in the syrup, cook them for about 15 minutes. Stir carefully so they do not break apart.

Thickened soup: add the starch mixed with water gradually, then stir gently for about 5 minutes. The soup should become thicker while still flowing around the dumplings.

Making the coconut sauce

Low heat: warm the coconut milk, salt and pandan over medium-low heat. Stir it regularly and avoid letting it boil vigorously.

Smooth finish: mix the teaspoon of tapioca starch with 2 tbsp water before adding it slowly. Keep stirring for about 10 minutes, until the sauce thickens.

Serving and timing

The recipe takes about 110 minutes in total, including preparation and cooking. You can make the syrup while shaping the potato balls to keep the separate stages moving.

Serve the dessert in individual bowls, with the coconut sauce drizzled over the warm palm sugar soup. A small bowl makes a satisfying finish after a meal; fresh fruit on the side can balance its sweetness.

Recipe notes & tips

• Mash the sweet potatoes while they are still warm for a smoother dough.
• Add the tapioca starch in stages so you can stop kneading once the dough is no longer sticky.
• Keep the balls close to 2 cm so they cook at a similar rate.
• Strain the syrup before adding the balls to remove the pandan leaves cleanly.
• Stir gently after adding the balls to help keep them intact.
• Mix each starch thickener with water before pouring it into the hot liquid to help prevent lumps.

Variations

• Adjust the sweetness: use less added sugar for a less sweet syrup.
• Change the shape: make the sweet potato dough into small ovals instead of balls.
• Add pandan aroma: tie the leaves in a loose knot before simmering so they are easy to remove.
• Make it extra saucy: prepare additional coconut sauce and serve it at the table.
• Serve chilled: cool the finished dessert and refrigerate it for a cold version.

Common mistakes to avoid

• Sticky dough: add the tapioca starch gradually and knead until the dough is no longer sticky.
• Uneven dumplings: keep the pieces around 2 cm so they cook evenly.
• Broken balls: stir gently once they are simmering in the syrup.
• Lumpy thickener: mix the starch with the specified water before adding it to the soup or sauce.
• Overheated coconut milk: use medium-low heat and stir regularly rather than letting the sauce boil hard.

How to store

Store the soup and coconut sauce in separate airtight containers in the fridge for up to 3 days. Reheat the soup gently on the hob, adding a splash of water if it has thickened; warm the coconut sauce over low heat while stirring.

Frequently asked questions