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A Purple and White Delight: Making Kuih Talam Keladi

Yields1 Serving

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!

talam keladi

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
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.