Steam the sweet potatoes until cooked. Let them completely cool before you peel and mash them smoothly.

Add in the tapioca flour and salt into mashed sweet potatoes. Stir and mix well using a wooden spoon.

Shape and roll the potato mix into small balls. Set aside. If the mixture is too wet and sticky, you can add one or two tablespoons of tapioca flour. But try not to add more than that.

In a big pot, boil about 1 ½ litre of water at medium heat.

When the water reaches boiling points, put the sweet potato balls in the water. And cook until all the balls floating on the water surface. It takes about 6-10 minutes for the sweet potato to boil and float around.

Using a slotted spoon, pick the floating Biji Salak/ the sweet potato balls and drain them. Set aside.

In a saucepan, boil the sugar, salt, water and half of the pandan leaf. When it reaches boiling point, let it simmer for about 5 minutes until the syrup is a bit thick. 

In another saucepan, boil the coconut milk, salt and the remaining of pandan leaf until it reaches boiling point. Let it simmer gently for about 5 minutes until you see the coconut milk is slightly shiny and there’s a little bit of oil separates from the coconut milk on the side. 

To serve, put some sweet potato balls in a dessert bowl, then add a tablespoon or two of the sugar syrup. Lastly, drizzle the coconut milk on the top.

Enjoy.