This kuih's topping is the same as Kuih Talam but the bottom layer differs. This is made with grated cassava/tapioca and gula melaka/jawa. Making kuih here is not so tedious as yesteryears, coconut cream comes in a can, tapioca grated and rice flour are readily available. There is no prep, just assemble all the ingredients, and the kuih is ready.
1 lb frozen grated cassava - thaw and drain
1/2 cup tapioca starch
1 small block/8 oz gula melaka/jawa
1/4 cup sugar
2 cups water(use 400 ml if cassava is not drained)
40g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
Put gula melaka/jawa and water in a microwave-safe bowl and microwave on high for 2 - 4 minutes, until gula melaka/jawa is dissolved. Strain through a fine sieve.
Add in drained cassava and tapioca starch and stir well to combine.
Microwave on high one minute at a time, stirring after every one minute. Cook until mixture has thickened slightly.
Grease lightly a 9 inch cake pan and pour thickened cassava mixture in. Level the top and steam for 15 - 20 minutes until cassava is thoroughly cooked.
Prepare the topping, by mixing all the ingredients in a microwave-safe bowl, microwave on high for 1 minute, stir, and continue for another 1 minute, mixture should thicken slightly.
Scratch the top of cooked cassava and pour in the topping.
Continue to steam for 10 minutes until the topping is firm and cooked through.
Remove from steamer and allow to cool before cutting into bite-size.