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Ramadhan recipe: The Westin Jakarta's 'biji salak'
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'Biji salak' by Denny Boy Gunawan, executive sous chef of The Westin Jakarta. (JP/Jessicha Valentina)
Biji salak (sweet potato dumpling dessert) is among the most popular takjils (breaking-of-the-fast snacks) during Ramadhan.
The Westin Jakarta's executive sous chef Denny Boy Gunawan told The Jakarta Post that to make the perfect biji salak, home cooks need to apply a 70:30 ratio of the sweet potato and tapioca flour. If one of the two main ingredients exceeded the ratio, then it was going to ruin the biji salak's texture.
Those wanting to make biji salak at home may follow the recipe below. (asw)
Biji salak
Ingredients:
Biji salak
- 500 grams sweet potato
- 120 grams tapioca
- 5 grams salt
- Water to boil biji salak
Read also: Kolak recipes for Ramadhan you can easily make at home
Coconut foam
- 200 cc coconut milk
- 50 cc water
- 2 pandan leaves
- 2 grams salt
- 10 grams soy lecithin
Brown coconut sugar sauce
- 200 grams coconut sugar
- 3 pandan leaves
- 75 cc water
- 5 grams salt
- 2 cinnamon sticks
Method:
- To make biji salak, steam sweet potato until soft, then mash.
- Add tapioca and salt, mix well. Shape the sweet potato mixture into balls.
- In hot water, boil biji salak balls until the surface turns soft. Put aside.
- Cook coconut foam in a separate pan. Pour coconut milk, water, salt and soy lecithin. Boil the mixture.
- Using a hand mixer, blend the mixture until it turns foamy. Put aside.
- Heat a pan to make brown coconut sugar sauce. Add coconut sugar, pandan leaves, salt and water. Stir well.
- Add cinnamon sticks to the sugar sauce. Bring it to a boil and set aside.
- To serve, place biji salak balls into a bowl, pour coconut brown sugar and coconut foam
