Kuih Talam Keladi (talam means tray and keladi means yam) is part of the talam family, where you will find two-layer kuihs steamed in trays. Not as commonly seen as the other kuehs, but it’s just as delicious! The top layer is made from coconut milk and rice flour, and the bottom layer is flavoured with pandan. Perfect for Sahur or for Buka Puasa, the recipe that we are sharing features a combination of taro and purple sweet potatoes, giving it natural sweetness without being too cloying!
Yields1 Serving
Ingredients
FOR THE TARO LAYER
240 g talam mix
140 g thick coconut milk
40 g caster sugar
260 g mashed taro
30 g corn oil
2 g lye water
1.50 g salt
100 g steamed taro cubes
FOR THE PURPLE LAYER
38 g talam mix
20 g caster sugar
1 g salt
90 g thick coconut milk
90 g mashed purple sweet potatoes
100 ml water
TALAM MIX
150 g rice flour
100 g tapioca starch
80 g green bean flour
Instructions
1
Mix together rice flour, tapioca starch and green bean starch together.
2
In a KENWOOD mixing bowl, put in all ingredients except for steamed taro cubes and mix at high speed until well combined. Transfer the mixture into a heavy bottomed saucepan and cook at medium heat for 5 minutes until slightly thickened.
3
line an 7 x 7 inch baking tray with parchment paper, pour in the mixture, add in steamed taro cubes and steam for 20 minutes.
4
While taro layer is being steamed, start preparing the purple sweet potatoes topping by mixing all ingredients for purple layer in a mixing bowl, mix at high speed until well combined. Transfer the mixture into a heavy bottomed saucepan and cook at medium heat for 5 minutes until slightly thickened.
5
Once taro layer is cooked, use a fork to scratch on the surface to create uneven indentation. pour in purple potatoes mixture and steam for another 15 minutes.
6
Once done, allow the talam to cool for 1 hour before cutting and serving.
- Tags: #kueh
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