Cassava Talam steamed cake in 3 flavours
by Tham Jessica (@jessieinthekitchen)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 or tea break in the afternoon. It’s so enjoyable. You can taste the cassava, pandan, and coconut flavour in one bite.
Ingredients
- INGREDIENTS
- Cassava layer
- 100gGula Melaka or palm sugar
- 2tbspwhite/ granulated sugar
- 3pcs pandan leaves
- 200mLcoconut milk
- 500gof cassava without squeezing out the water
- 1/2tspsalt
- 2tbsptapioca flour
- Pandan layer
- 40gtapioca flour
- 120rice flour
- 130gwhite sugar
- 1/2tspsalt
- 300mLof pandan juice (6 pcs pandan leaves blended with 300ml of water)
- 200mLof coconut milk
- 120mLof water
- 1/2tspof alkaline water
- Coconut / white layer
- 50grice flour
- 25gtapioca flour
- 250mLcoconut milk
- 1tspsalt
- 250mLboiling water
Method
Cassava layer
- Lightly greased a 20cm Bundt pan with butter and set it aside.
- 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.
- Shredded the cassava with a box grater or cut into small chunks and blended it with a food processor or blender until fine.
- 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.
- 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.
- 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.
- Cook the pandan layer mixture at low heat until it has slightly thickened, and the bottom of the mixture has a few lumps.
- 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.
- 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.
- Cook the coconut mixture at low heat until it has slightly thickened, and the bottom of the mixture has a few lumps.
- 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.
- Cover the coconut layer with a piece of aluminium foil and steam for 20 minutes over medium heat.
- 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.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t e... Read More