BIJI SALAK recipe – indonesian desert for ifthar


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Salak seed dough:
350 gr orange sweet potato
250 gr glutinous rice flour
100 gr cornstarch
50 gr sugar
3 g salt
150 ml hot water
20 ml cooking oil

Coconut milk:
500 ml thick coconut milk
500 ml water
6 g salt
650 gr sliced ​​brown sugar (according to taste)
5 pandan leaves.
(Dissolve sugar with water, then strain to remove impurities)

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Method :
• mix/stir flour, sugar, salt
• steamed sweet potato, puree,
• hot, mix directly into the flour mixture, knead well
• add hot water, knead evenly/Kalis
• Enter the oil, knead well, round it according to the size of it
• Cook the coconut milk ingredients until almost boiling, then
• Enter the salak seeds, cook until they float and let it simmer for a while (2 minutes), ready to serve


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