How to Make (Red) Sweet Potato Compote

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How to Make (Red) Sweet Potato Compote

the actual subject is how to make (red) sweet potato compote with palm sugar and coconut milk sauce. This is a traditional Indonesian snack during fasting month , "kolak biji salak"

Putri Chaerul

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Step 1 of 16

Peel and cut the sweet potato in same size. Steam for 35-40 minutes or until soft

Step 2 of 16

Prepare 250gr of palm sugar. Thinly sliced. If you happen dont have this one, just get some brown sugar, that would be fine.

Step 3 of 16

Prepare 6 cups of water to a boil. Add in the sliced palm sugar.

Step 4 of 16

Add in 2 pandan leaves. Dont slice, just leave it as it is.

Step 5 of 16

Add in 1 tsp if salt. Let it simmer

Step 6 of 16

When the steaming is done, take them out, peeled and mashed with a fork

Step 7 of 16

Add in 1 tsp of salt. Keep on mixing then let the mashed sweet potato rest for about 5 mnts

Step 8 of 16

Gradually add in 100gr of tapioca. Slowly knead

Step 9 of 16

When the dough looks like this, start shape it into balls or ovals

Step 10 of 16

In Indonesia this dish is called 'kolak biji salak' Kolak is compote while biji salak is the snake fruit seed. So traditionally, the balls shape is small and oval, just like the snake fruit seeds :)

Step 11 of 16

Add in the biji salaks into the boiling palm sugar sauce. The biji salaks will automatically drown to the bottom

Step 12 of 16

Doesnt take too long, when you see them floating, means they are cook through. Then in a separate bowl, mix 1 tbsp of tapioca and 3 tbsp of water

Step 13 of 16

Add in to the biji salak bowl. Keep on stirring to prevent lumps

Step 14 of 16

The sauce will thicken. Turn off the heat. Prepare your serving bowl

Step 15 of 16

to make the santan or coconut milk sauce, simply boil 250ml of coconut milk, 50ml water, 1 tsp of salt and 1 pandan leave (dont slice the pandan, just fold it).

Step 16 of 16