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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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, 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.
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.
How do I properly steam the Cassava Talam cake to ensure it cooks evenly?
To steam the Cassava Talam cake evenly, make sure to use a steamer with enough water and maintain a medium heat throughout the cooking process. Each layer should be steamed for 20 minutes, and after steaming the cassava layer, create a rough surface with a fork before adding the pandan layer. This helps the layers stick together better.
Can I make a gluten-free version of the Cassava Talam cake?
Yes, you can make a gluten-free version of the Cassava Talam cake by using gluten-free flours such as rice flour and tapioca flour, which are already part of the recipe. Ensure that all other ingredients, like the coconut milk and sugars, are also gluten-free.
What are some good substitutions for Gula Melaka in the Cassava Talam recipe?
If you don't have Gula Melaka, you can substitute it with brown sugar or coconut sugar. Keep in mind that these alternatives may alter the flavor slightly, but they will still provide the sweetness needed for the cake.
How should I store leftover Cassava Talam cake to keep it fresh?
To store leftover Cassava Talam cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing individual slices, which can be thawed at room temperature when you're ready to enjoy them.
What beverages pair well with Cassava Talam cake for a delightful dessert experience?
Cassava Talam cake pairs wonderfully with a cup of coffee or tea, especially strong brews like black coffee or fragrant teas such as jasmine or green tea. The rich flavors of the cake complement the warmth of these beverages, making for a delightful breakfast or afternoon tea break.
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 even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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