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
- 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
How to make Cassava Talam steamed cake in 3 flavours
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.
FAQS
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.
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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 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. 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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