Making this brings my childhood memories. My mom used to make this dessert during ramadhan. Actually you can get this popular break-fast dish from the street vendor but we always prefer the homemade ones :).
After having some sips of warm sweet tea, this is definitely a luscious break-fast dish.
Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
adapted from Dapurbunda
500 g sweet potatoes
50 g tapioca flour
¼ tsp salt
250 g gula Jawa/palm sugar/brown sugar/coconut sugar, shredded
250 ml water
1 pandan (screwpine) leaf
Coconut Milk Sauce :
500 ml coconut milk
2 pandan (screwpine) leaves
¼ tsp salt
1. Steamed sweet potatoes until done. Remove from heat. Peeled and mashed.
2. Take mashed sweet potatoes, mix with tapioca flour and salt, knead until smooth. Roll into small balls, about 1 cm in diameter, set aside. Sprinkle with flour to avoid sticking.
3. Bring water to a boil, and drop in the sweet potato balls, cook until they float. Drain and set aside.
Put the water, sugar, and pandan leaf in a saucepan and boil, strain and put back in the saucepan. Boil again. Add in the balls until they are all floating. Serve with coconut milk sauce.
Coconut Milk Sauce
Cook coconut milk with salt and pandan leaves, stirring on low heat until the mixture boils. Remove from heat. Cool and serve.