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Biji Salak Ubi Ungu

  • Low Cost

Serve: 5 Person

This biji salak has an appealing color, and you can really taste the sweet potato


500 gram purple sweet potato, peeled and washed of its sap

150 gram tapioca flour

1 teaspoon salt

2 tablespoon water




750 ml coconut milk

150 gram sugar

150 ml water

¾ teaspoon salt

¾ teaspoon vanilla powder or essence

3 pandanus leaves

4 tablespoon cornflour to thicken


  • Prepare a steamer and boil water, place sweet potatoes inside steamer and steam until they are very tender so they are easy to mash. To mash them, use a potato masher.
  • Add salt to tapioca flour, mix well. Add in mixture to mashed sweet potato, knead while adding water slowly. Knead well until smooth and easy to shape.
  • Form into the shape of a salak stone, set aside.
  • Bring water to aboil, add in biji salak. Take them out once they float (cooked), leave to cool.


  • Bring water to a boil with sugar, salt and vanilla. Cook until sugar dissolves and pandanus leaves become tender.
  • Pour in coconut milk, continue to cook while stirring so the coconut milk does not break.
  • Dissolve corn flour with 2-3 tablespoon water. Add in to coconut milk to thicken sauce, cook further while continuing to stir it. Turn heat off.
  • Add in biji salak into sauce and stir slowly so they do not stick togehter, and they are completely immersed in sauce.
Rina Sjoekri

Recipe has been tested in Rina's own kitchen


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