This soft chewy dumpling is Indonesian snack. We usually consume this during Ramadan for breakfasting because the sweetness. But today, I am in the mood of munching this. I have lots of sweet potatoes in the kitchen calling for me this last two days hahaha.
You may find this sweet snack at street food stall in traditional market. They serve this on top of Bubur Sumsum, a savoury glutinous rice pudding which also cooked in coconut milk, maizena, salt and pandan. Oh, so yummy and gluten free. Served warm or at room temperature but also great when chilled.
The recipe is my way, I add pinch of spices for a twist, made double the dumplings and freezed the other half for next time. I also prefer more saltiness to balance the sweet gravy. Great for dessert!
Kolak Biji Salak (gluten free sweet potato dumpling)
By Ade Sri
500g sweet potato (white or red)
50g tapioca flour
½tsp salt or to taste
Pinch of cinnamon, if you like
Pinch of nutmeg, if you like
150g Javanese palm sugar, they come in block or log.
½tbs maizena mix with water
Pinch of salt or to taste
2 sheets pandan leave
150g coconut milk
1 sheet pandan leave
Salt to taste
Dumplings. Peel and clean the potato then steam and mash. Add salt, spices and flour then mix evenly. Take a teaspoonful of the dough and shape to a small log. Set aside. I can’t stop munching the dough during molding :p
Gravy. Shred the sugar and bring along with water to the boil until sugar is melt completely. Strain from possible dregs it may have. Bring back the mixture to the boil with pandan leave, add salt. Put in all the dumplings and cooked until they float. Mix maizena with water and pour into the gravy to thicken. Done.
Sauce. Mix all ingredients and bring them to a boil, stirring constantly. Done.
Serving. Pour dumplings into a bowl and drizzle with sauce. Nomnomnom….