Kolak Biji Salak Recipe: An Iconic Iftar Treat That Brings Back Ramadan Memories
Would you agree that kolak biji salak is one of Indonesia’s most iconic iftar treats? Because to Minchef, it’s a must-have snack during Ramadan! Despite the name “biji salak,” don’t be fooled—this dish has nothing to do with the salak fruit. Instead, it’s a sweet dish made from sweet potatoes shaped into chewy balls and served with a rich palm sugar and coconut milk sauce. Its soft, chewy texture combined with the sweet and creamy flavor makes it an all-time favorite! Why Is Kolak Biji Salak So Popular? Kolak biji salak has been a Ramadan tradition in Indonesia for years. Besides its delicious taste, this dish is also quite filling. The combination of sweet potatoes and the sugary sauce provides an instant energy boost after a whole day of fasting. That’s why so many people look for a kolak biji salak recipe every Ramadan! But this time, let’s make a unique and healthier version—using purple sweet potatoes and FiberCreme! Purple Sweet Potato Kolak Biji Salak with FiberCreme Traditionally, kolak biji salak is made with yellow or orange sweet potatoes. But if you want to switch things up, try using purple sweet potatoes! Not only do they have a vibrant color, but they’re also rich in antioxidants, which are great for your health. On top of that, we’re swapping out the coconut milk for FiberCreme. The result? A creamy and delicious taste just like coconut milk, but with more fiber, less sugar, and 0mg cholesterol. The extra fiber also helps keep you full longer, so you won’t overeat at dinner! So, if you’re looking for a special and healthier kolak biji salak recipe, try this version with purple sweet potatoes and FiberCreme. It’s not only visually stunning but also just as tasty and satisfying for iftar!
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Ingredients
Ingredients for Purple Sweet Potato Candil (Chewy Balls)
- 15 gr FiberCreme
- 150 gr Purple Sweet Potato, Peeled and Steamed
- 20 gr Sugar
- 1/4 tsp Salt
- 100 gr Tapioca Flour
- 20 ml Water
- 600 ml Water (for the Sauce)
- 130 gr Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Powder
- 1 Pandan Leaf
- 1 tbsp Tapioca Flour, Dissolved in 2 tbsp Water
Ingredients for Kolak Sauce
- 80 gr FiberCreme
- 500 ml Water
- 60 gr Grated Palm Sugar
- 1/4 tsp Salt
- 3 cm Ginger
- 1 Pandan Leaf
- 2 ripe Plantains, Peeled and Sliced
Instructions
- Chewy balls: Mash the purple sweet potatoes. Add sugar, FiberCreme, and salt, then mix well.
- Gradually add tapioca flour and water while kneading until the dough becomes elastic. Shape into small balls.
- Boil 600ml water, then add sugar, salt, vanilla powder, and pandan leaf.
- Add the sweet potato balls and cook until they float. Gradually add the tapioca solution while stirring. Let it simmer until thickened, then set aside.
- Kolak: Boil water, then add palm sugar, salt, ginger, and pandan leaf. Stir until the sugar dissolves and the mixture boils.
- Add FiberCreme and mix well. Then, add the sliced plantains and let them cook until soft.
- Serve the chewy purple sweet potato balls with the kolak sauce.
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