Biji Salak (Gluten-Free Sweet Potato Balls in Palm Sugar Syrup)

Instructions

1. 1In a large bowl, combine the 500 g of peeled and boiled sweet potatoes with the 100 g of tapioca starch and a pinch of salt. Mix with your hands until a pliable dough forms.
2. 2Roll the dough into small, bite-sized balls, about 2.54 cm in diameter.
3. 3In a large, heavy-bottomed pot, combine the 150 g of palm sugar, 500 ml of water, the 2 knotted pandan leaves, and 1/4 teaspoon of salt. Place the pot over medium-high heat (176.7°C/175°C) and bring to a boil.
4. 4Once boiling, reduce the heat to low (93.33°C/95°C). Let the syrup simmer gently for 5 minutes, or until the palm sugar is completely dissolved and the syrup has thickened slightly. Remove and discard the knotted pandan leaves.
5. 5Carefully add the sweet potato balls to the simmering syrup. Cook for 5-8 minutes, or until the balls float to the surface, which indicates they are cooked through. Stir gently occasionally to prevent sticking.
6. 6Remove the pot from the heat and let the sweet potato balls and syrup cool for 5 minutes.
7. 7To serve, ladle the sweet potato balls and palm sugar syrup into individual bowls. Drizzle each serving with 200 ml of coconut milk.

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