Recipe by Dapur Rasamasa
Serve: 4 Person
Rebus air terlebih dahulu kemudian baru masukkan bulatan…
Ingredients
500 gram purple sweet potato, peeled and washed of its sap
150 gram tapioca flour
1 teaspoon salt
2 tablespoon water
Water
Sauce
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
Steps
- 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.
Sauce
- 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.
