Cassava Talam steamed cake in 3 flavours

Name: Cassava Talam steamed cake in 3 flavours
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 12
Cuisine: Malaysian
Ingredients: INGREDIENTS; Cassava layer; 100 g Gula Melaka or palm sugar; 2 tbsp white/ granulated sugar; 3 pcs pandan leaves; 200 mL coconut milk; 500 g of cassava without squeezing out the water; 0.5 tsp salt; 2 tbsp tapioca flour; Pandan layer; 40 g tapioca flour; 120 rice flour; 130 g white sugar; 0.5 tsp salt; 300 mL of pandan juice (6 pcs pandan leaves blended with 300ml of water); 200 mL of coconut milk; 120 mL of water; 0.5 tsp of alkaline water; Coconut / white layer; 50 g rice flour; 25 g tapioca flour; 250 mL coconut milk; 1 tsp salt; 250 mL boiling water

by Tham Jessica (@jessieinthekitchen)

Prep Time

45min

Cook Time

1hr

Total Time

1hr 45min

Malaysian Breakfast Dessert

Kuih Talam or Talam cake is a classic Nyonya dessert that is still well-liked in Malaysia. Kuih Talam's two distinctive colours are green and white. How about giving this dessert an additional layer? Having a piece of this 3 layers cake with a cup of coffee in the morning as breakfast...

Ingredients

12 Servings

(1 serving = 1 piece)

INGREDIENTS
Cassava layer
100g
Gula Melaka or palm sugar
2tbsp
white/ granulated sugar
3
pcs pandan leaves
200mL
coconut milk
500g
of cassava without squeezing out the water
1/2tsp
salt
2tbsp
tapioca flour
Pandan layer
40g
tapioca flour
120
rice flour
130g
white sugar
1/2tsp
salt
300mL
of pandan juice (6 pcs pandan leaves blended with 300ml of water)
200mL
of coconut milk
120mL
of water
1/2tsp
of alkaline water
Coconut / white layer
50g
rice flour
25g
tapioca flour
250mL
coconut milk
1tsp
salt
250mL
boiling water

How to make Cassava Talam steamed cake in 3 flavours

Cassava layer

1. Lightly greased a 20cm Bundt pan with butter and set it aside.
1. Combine the Gula Melaka, white sugar, pandan leaves, and coconut milk into a saucepan. Cook it at medium low heat until the sugar dissolves. Remove from heat and filter the mixture with a fine strainer. Let it cool to room temperature.
1. Shredded the cassava with a box grater or cut into small chunks and blended it with a food processor or blender until fine.
1. Combine shredded cassava with salt, tapioca flour, together with the Gula Melaka water mixture, stir until smooth. Pour the mixture into the greased Bundt pan.
1. Steam the Cassava layer cake for 20 minutes over medium heat.

Pandan Layer

1.Put 6 pcs of pandan leaves (cut into small pieces) into a blender and pour in 300ml (After blending with water, there will be less water; just add more water to meet the liquid required for the recipe) Blend pandan leaves into a fine pulp. Squeeze the pandan pulp dry and sieve out the pandan juice into a glass.
1. Combine the rice flour, tapioca flour, sugar, salt, coconut milk, water, pandan juice, and alkaline water into a mixing bowl, stir until smooth and filter the mixture with a fine strainer.
1. Cook the pandan layer mixture at low heat until it has slightly thickened, and the bottom of the mixture has a few lumps.
1. After the cassava layer has been steamed for 20 minutes, make a rough surface with a fork so that the second layer of cake can stick together perfectly.
1. Pour the pandan layer mixture into the cassava layer and steam for 20 minutes over medium heat.

Coconut / White layer

1.Combine the rice flour, tapioca flour, salt, and coconut milk in a mixing bowl. Mix it well. Pour 250ml of boiling water into the coconut mixture, stir until smooth and filter the mixture with a fine strainer.
1. Cook the coconut mixture at low heat until it has slightly thickened, and the bottom of the mixture has a few lumps.
1. After the second layer (pandan layer) has been steamed for 20 minutes, make a rough surface by streaking with a fork the pour in the coconut mixture.
1. Cover the coconut layer with a piece of aluminium foil and steam for 20 minutes over medium heat.
1. Remove from heat and let it sit until cool. Loose the edges of the cake and remove it from the pan. Cassava talam cake in 3 flavours is ready to serve.

Tips & Tricks

Cut the cake with a plastic knife, plastic dough cutter or plastic spatula and wipe with oil to prevent sticking.
If you steam it with a square or round cake pan, you need to cover the pan with aluminium foil which helps prevent water condensation from dropping onto the surface, causing an uneven appearance.