Biji Salak (Sweet Potato Balls)

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This is Biji Salak—soft, chewy sweet potato balls served in a pool of silky palm sugar syrup and topped with salty coconut cream. This is easily one of my favorite homemade Indonesian desserts because it’s just so incredibly comforting. Try it yourself and you’ll see exactly what I mean! 😉

What is Biji Salak?

Named after the seed of the Salak (snake fruit) because of its shape and color, this dessert is a staple during Ramadan but perfect for any chilly evening. It’s all about the contrast between the sweet, earthy potato balls and the savory, creamy coconut milk.

Recipe Overview

  • Yield: 3–4 servings

  • Prep time: 20 minutes

  • Cook time: 30 minutes

  • Storage: Best served warm! You can store the balls in the syrup for 1–2 days.

Ingredients

The Sweet Potato Balls

  • 250g sweet potato

  • 50g tapioca starch

  • 10g sugar

  • 2 pinches of salt

The Palm Sugar Syrup

  • 100g palm sugar

  • 600ml water

  • 1/2 tsp salt

  • 1 tbsp tapioca starch (to thicken)

  • 1 pandan leaf (or a few slices of ginger if you don't have pandan!)

The Coconut Cream

  • 150g coconut cream

  • 1 pinch of salt

  • 1 pandan leaf

Cooking Instructions

1. Prep the Palm Sugar Syrup

(Do this while the sweet potato is steaming!)

  1. Mix all the syrup ingredients in a pot, making sure there are no tapioca starch lumps.

  2. Bring to a boil and stir constantly for about 2 minutes, or until the syrup slightly thickens.

  3. Turn off the heat and set aside.

2. Make the Sweet Potato Balls

  1. Steam: Cut the sweet potato into large cubes and steam for about 15 minutes or until fork-tender.

  2. Mash: Transfer the hot sweet potato to a bowl and mash immediately with a whisk, fork, or potato masher until smooth.

  3. Mix: Let it cool slightly until it's no longer steaming. Add the tapioca starch, sugar, and salt.

  4. Knead: Roughly combine with chopsticks until the dough starts to form, then knead by hand. The dough should be smooth and not stick to your fingers.

    • ‼️ Consistency Check: If the dough is too wet, add a little more tapioca starch. If it's too dry/crumbly, add water drop by drop until it’s pliable.

  5. Shape: Roll the dough into small, uniform balls (about 20g each).

  6. Boil: Bring a pot of water to a boil. Add the balls (don't overcrowd them!). Once they start to float, they are ready.

  7. Infuse: Strain the balls and transfer them directly into your palm sugar syrup. Boil them together for another 2 minutes so the balls soak up that sweetness.

3. Prepare the Coconut Cream

  1. Heat the coconut cream, salt, and pandan leaf over low heat for 5 minutes. This releases the aroma without curdling the cream. Adjust salt to your preference—a little extra saltiness really makes the sugar pop!

How to Serve

Scoop a generous serving of the chewy sweet potato balls and syrup into a bowl. Drizzle the savory coconut cream on top.