This cake, or we call it kue talam, is my alltime favorite traditional cake. Bring back my childhood memories in every bite.
The original Kue Talam, is actually made from mixture of coconut milk, rice flour and tapioca. I'm adding purple sweet potato just to make it colorful and beautiful. You can also replace the purple sweet potato with pumpkin puree.
The cake has two layers, the top one is usually the white one. In this photos, I have to turn the kue upside down as I don't have the right mold. The original shape is actually bowl-like. Mine was flowery (which is cute, btw)
The taste of this cake is satisfying, it is soft and a bit creamy. And also chewy at the same time, perhaps because I'm adding the purple sweet potato. But worry not, they are perfect companion for tea time.
Talam Ubi Ungu
recipe taken and adapted from Cooking Tackle
150 gr steamed purple sweet potato
200 ml thick coconut milk
50g rice flour
25g tapioca flour
100 gr sugar
2 whole eggs
½ teaspoon salt
Ingredients for the top layer
180ml thick coconut milk
40g rice flour
½ teaspoon salt
1. Using hand blender or mixer or regular blender, mix the steamed purple sweet potato, coconut milk, rice flour, tapioca flour, sugar, eggs and salt. Set aside. Let it sit for a while.
2. Heat your steamer, when boiling, lower the heat.
3. Lightly grease your mold with vegetable oil.
4. Fill each cup with base layer up to 2/3 parts each cup
5. Steam for 10 minutes.
6. In a bowl, combine coconut milk, rice flour and salt, stir well until smooth. Add it carefully over the base layer, steam for another 5 minutes.
Please remember to cover the steamer lid with clean kitchen towel, to avoid the steam fall down to the cake and make it surface's not smooth.