This sweet and delicious dessert always reminds me of my lovely childhood with all my beloved cousins in Jogjakarta when they still stayed at their old house. At least once a year I would visit them and stayed with them. Every morning, we would go out and look for an old lady who sold this biji salak with bubur sumsum and this dessert would be our breakfast... :-)Since my cousins moved to their new house, I didn't get a chance to eat this biji salak anymore and I always miss it up to now. Now my cousins and I live every where in this world and we seldom see each other again.
But everytime I make this dessert, that memory will always come back. I'm not sure if they still remember those happy days though. Do you, cousins?? I hope you do!
Miss you always!!Hope to see you where ever you are.In case you want to remind yourself, you can use the recipe below or you can ask your wife to cook for you...whe..he..he.. :-D
Ingredients:
Biji Salak:
400 gr sweet potato
100 gr tapioca flour
2 tsp salt to taste
200 gr palm sugar
500 ml water
200 ml thin coconut milk
1 pandan leaves
Bubur sumsum:
100 gr rice flour
350 ml thin coconut milk
1 tsp salt to taste
To make:
Biji Salak:
- Peel the sweet potatoes skin, dice, then steam.
- Once the sweet potatoes are cooked and soft, add 2 tsp of salt to taste, then mash the sweet potatoes and wait until it cools.
- When the mashed sweet potato cools off, mix well with the tapioca flour and make a shape of small balls similar to salak seeds.
- Boil the small balls (biji salak) in hot water until they float.
- Drain the biji salak and put aside.
- Bring to boil 500 ml water, pandan leave, and palm sugar until the palm sugar dissolves.
- Strain the palm sugar water and boil again.
- Add the biji salak and stir well.
- Add the coconut milk and stir well.
Bubur Sumsum:
- Mix the rice flour with salt and coconut milk and bring to boil while keep on stirring until the rice flour thicken.
- Switch off the stove and put aside.
To serve:
