Food, like music, has a way of staying firmly in our memory, linking tastebuds and emotions. One of my chidlhood favorite desserts was this 'sticky and sweet dessert'. It is made of sweet potato mixed with sago flour (or tapioca) boiled in water and palm sugar and then served with coconut milk called ‘biji salak’ which literally means ‘the seed of snakeskin fruit’. I dedicate this recipe for Jacki and my other fans on this site.
Take 3/4 part of sweet potatoes, mix with tapioca flour and salt, knead until even and form into small balls.
Boil water, and palm sugar and pandan leaves
Put in the small balls and cook until they float.
Add the remaining 1/4 part mashed sweet potatoes and tapioca flour and stir Remove from heat and put into a bowl
To make the coconut milk sauce:
Put the raw coconut milk in a saucepan
Add the pandan leaf
Cook on low heat and stir lightly until boiled
Then pour in the coconut milk into the ‘Sticky and Sweet Snakefruit Seed’.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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