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.


  • Ingredients

  • 750 g sweet potatoes, steamed, peeled, and divided into 4 parts

  • 125 g tapioca/sago flour

  • 1/2 teaspoon salt

  • 1 liter water

  • 200 g brown sugar/palm sugar

  • 3 pandan leaves tied into a knot

  • 1 tablespoon tapioca/sago flour diluted with a little water

  • For the coconut milk sauce

  • 350 ml thick coconut milk

  • 1/2 teaspoon salt

  • 1 pandan leaf


  • 1.


  • 2.

    Take 3/4 part of sweet potatoes, mix with tapioca flour and salt, knead until even and form into small balls.

  • 3.

    Boil water, and palm sugar and pandan leaves

  • 4.

    Put in the small balls and cook until they float.

  • 5.

    Add the remaining 1/4 part mashed sweet potatoes and tapioca flour and stir Remove from heat and put into a bowl

  • 6.

    To make the coconut milk sauce:

  • 7.

    Put the raw coconut milk in a saucepan

  • 8.

    Add the pandan leaf

  • 9.

    Cook on low heat and stir lightly until boiled

  • 10.

    Then pour in the coconut milk into the ‘Sticky and Sweet Snakefruit Seed’.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 255kj
  • Fat Total 7g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 46g
  • Sugar 22g
  • Sodium 288mg

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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For the coconut milk sauce, you can use the branded powder coconut cream diluted in water.

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