"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