Biji Salak Pandan
"I used a mixture of palm sugar and sorghum sugar, which are diabetic-friendly sweeteners, making this recipe low-GI and not likely to spike blood sugar and insulin drastically. Additionally, the green color comes naturally from pandan and suji leaves extract (picked from my backyard garden, by the way). Not to mention, I made the coconut milk naturally from whole coconuts.”
Entering the month of Ramadhan, Nona wants to apologize. Let's spend this Ramadhan with a clean heart and mind. Because Nona is human, surely made mistakes, whether intentional or unintentional. #serioustone #notflirting
But speaking of today's drink recipe, I'm sure it won't disappoint you, #BestNic.
PANDAN SWEET POTATO BALLS (BIJI SALAK PANDAN)
This typical Ramadhan drink won't go wrong, because I've made the recipe healthier. So besides being sweet and savory, the ingredients are also natural and low in sugar. Great, isn't it? Because Nona knows, in Ramadan like this, high-sugar drinks and foods are definitely tempting everywhere. So instead of being tempted, it's better to make our own version, which is more nutritious, right?
Oh, but #BestNic, do you know yet? Sweet Potato Balss are actually gluten-free snacks. But it wouldn't be Nonanic if I didn't make the recipe even healthier. For the syrup, Nona uses a mixture of palm sugar and sorghum sugar, which are diabetic-friendly sweeteners, making this recipe low-GI and not likely to spike blood sugar and insulin drastically. Additionally, the green color comes naturally from pandan and suji leaves extract (picked from Nona's backyard garden, by the way). Not to mention, I made the coconut milk naturally from whole coconuts. Hmmm, if the natural one tastes this good, why use chemicals, right?
Course Appetizers
Cuisine Indonesian
Keyword appetizers, vegan friendly, sweet potato balls, low-GI appetizers, sweet desserts, biji salak, Takjil
Prep 10 minutes
Cook 30 minutes
Servings 10 servings
Ingredients
Ingredients for Sweet Potato Balls Dough:
- 200 grams steamed Cilembu sweet potatoes
- 300 grams tapioca flour
- 100 grams glutinous rice flour
- ½ teaspoon salt
- 275 ml pandan juice (6 pandan leaves + 6 suji leaves)
Gravy Ingredients:
- 800 ml water
- 100 grams palm sugar
- 50 grams sorghum sugar
- ½ teaspoon salt
- A mixture of 20 grams tapioca + 80 ml water
Coconut Milk Ingredients:
- 1 grated old coconut
- 200 ml water
- ¼ teaspoon salt
Instructions
Sweet Potato Balls Dough:
1. Steam the Cilembu sweet potatoes, then mash them.
2. Blend 6 pandan leaves + 6 suji leaves with 275ml water, then strain.
3. Mix steps 1 and 2 with tapioca flour & glutinous rice flour.
4. Shape into small balls, you can use a 1 teaspoon measuring spoon.
Gravy:
- Boil water.
- Add palm sugar, sorghum sugar, and salt.
- Boil the shaped salak seeds until they float.
- Add the tapioca mixture + water until thickened.
Coconut Milk:
- Grate the old coconut, mix with 250ml water, then squeeze out the juice.
- Cook together with 1/4 teaspoon salt over low heat, stirring constantly until boiling, then turn off the heat.
- Ready to serve with Sweet Potato Balls
Tips
1. Gradually add the strained pandan juice until the dough can be formed.
2. If the dough feels too dry, you can add a little more water gradually.
3. The texture of Sweet Potato Balls will be chewy and slightly soft. If you prefer softer Sweet Potato Balls, you can adjust the ratio of tapioca flour to glutinous rice flour to 1:1.
4. If you prefer thinner coconut milk, you can repeat the process of adding the second portion of water in the grated coconut, and cook it together with thick coconut milk by adding salt as needed.
5. Sorghum sugar can be replaced with palm sugar / coconut sugar according to taste.
