Making the Biji Salak:

• Prepare the Purple Sweet Potato: Steam the purple sweet potato until soft, then mash it while still warm. Make sure the texture is completely smooth for easier shaping.
• Mix the Dough: In a bowl, combine the mashed purple sweet potato with tapioca flour, granulated sugar, and salt. Mix until the dough is smooth and pliable. If it’s too sticky, add a little more tapioca flour.
• Shape the Balls: Take a small portion of the dough and roll it into a marble-sized ball. Repeat until all the dough is used. Tip: Wet your hands with water to prevent the dough from sticking.
• Boil the Balls: Bring a pot of water to a boil and add a pandan leaf for aroma. Drop the purple sweet potato balls into the boiling water. Wait until the balls float to the surface (a sign they’re cooked), then remove and drain them.

Making the Palm Sugar Syrup:

• Cook the Syrup: In a pot, combine water, granulated sugar, salt, and a pandan leaf. Cook until the mixture boils and the sugar dissolves.
• Thicken the Syrup: Add the dissolved tapioca flour, stirring until the syrup slightly thickens. Turn off the heat and set aside.

Making the Coconut Milk Sauce:

• Mix the Ingredients: In a small pot, combine the coconut milk, water, salt, and pandan leaf.
• Heat Gently: Cook over low heat, stirring constantly to prevent the coconut milk from curdling. Once warm (do not let it boil), turn off the heat.