No fast-breaking meal can be considered complete without a portion of this traditional dessert being served up. I’ve given this old favourite a twist and made this pumpkin and sweet potato biji salak.
I know you’ll love this sweet potato dumpling because it’s soft, chewy and sweet. Traditionally it made only from mashed sweet potato but this time I mixed it with pumpkin. For the sauce, I give a little touch of Middle Eastern by adding dates and spices.
Pumpkin and Sweet Potato Biji Salak
Ingredients
Pumpkin & Sweet Potato Dumpling
- 300 gr sweet potatoes
- 200 gr yellow pumpkin
- 150 gr tapioca
- 5 gr salt
Coconut & Date Syrup
- 1-litre water
- 100 gr coconut sugar
- 70 gr deseeded dates
- 1 stick cinnamon
- 2 green cardamom, bruised
- a pinch of salt
Coconut Milk Sauce
- 300 ml coconut cream
- 50 ml water
- a pinch of salt
Cooking Direction
- Cut the sweet potatoes pumpkin into large chunks, steam for about 15-20 minutes until soft. Peeled sweet potato and pumpkin once it cool enough to touch.
- Mashed the pumpkin and sweet potato while it still warm with potato masher or fork, mix them together. Add salt and sprinkle tapioca flour into a mixture of sweet potato, knead the dough until you get a smooth dough. Add a little bit more tapioca flour if needed.
- Take about 1 teaspoon of the dough, roll it into balls or oval shape. Bring a large pot of water to boil, add the sweet potato balls and cook it over medium-high heat for about 5 minutes. Take out the balls from the pot once they appear on the surface, set aside.
- Coconut & date syrup: Pour the water into the pot. Bring water to boil and then add deseeded dates, coconut sugar, cinnamon stick and cardamom. Let it simmer for about 7-10 minutes until coconut sugar melted and dates soft. Remove the cardamom and let it cool at room temperature.
- Pour the syrup mixture into the blender when they reach room temperature. Blend the syrup until the dates smooth. Strain the mixture into the saucepan and bring it to boil again. Add the sweet potato dumpling and half of the coconut cream, let it simmer for about 3 minutes.
- Serve sweet potato dumpling warm or cold with coconut syrup and drizzle with another coconut cream.
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