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Cassava Talam steamed cake in 3 flavours recipe

Cassava Talam steamed cake in 3 flavours

by Tham Jessica (@jessieinthekitchen)
Prep Time
45min
Cook Time
1hr
Total Time
1hr 45min
MalaysianBreakfastDessert

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. 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. 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

  1. Cut the cake with a plastic knife, plastic dough cutter or plastic spatula and wipe with oil to prevent sticking.

  2. 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.

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Recipe by

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...

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