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...
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
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
What is Kuih Talam and what makes it special?
Kuih Talam is a classic Nyonya dessert popular in Malaysia, known for its distinctive two-tone layers of green and white. This recipe enhances the traditional dessert by adding a third layer, allowing you to enjoy the flavors of cassava, pandan, and coconut in one delicious bite.
Can I use fresh pandan leaves instead of pandan juice?
Yes, you can use fresh pandan leaves to make your own pandan juice. Blend the leaves with water, strain the mixture, and use the juice in the recipe as directed for the pandan layer.
How do I know when each layer of the cake is properly steamed?
Each layer should be steamed for 20 minutes. To check if they are done, you can insert a toothpick into the center; if it comes out clean, the layer is ready. Additionally, the mixture should have a slightly thickened consistency.
What can I substitute for Gula Melaka if I can't find it?
If Gula Melaka is unavailable, you can substitute it with palm sugar or brown sugar. However, keep in mind that the flavor may differ slightly from the traditional taste of Kuih Talam.
How should I store leftover Cassava Talam cake?
Store any leftover Cassava Talam cake in an airtight container in the refrigerator. It can be enjoyed cold or at room temperature, and it should stay fresh for up to 3 days.
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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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