Monday, May 25, 2009

Talam Ubi Kayu

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
300ml coconut milk

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.



sue said...

OMG..Lily, that kuih looks so of my favorite kuih..thanks for the recipe...

Mary said...

Lily, these look beautiful.

Sally said...

Ohh...Aunty Lily, so happy tat u share this recipe and this is one of my favorite kuih. Thank you for posting and will try it soon!!!

Ube said...

Looks absolutely yummy? Question I have at the back of my head - Why microwave the /cassave-tapioca mixture first before steaming? What does it do versus steaming the mixture straight? Thanks for your response.

lilyng said...


like in all the kuih muih, cooking the mixture before steaming not only hasten the steaming time, the kuih will have a even texture as rice flour etc which is heavier will sink to the bottom if not cooked fast enough.

you can over stove-top but you would have to stir frequently to prevent burning the bottom

Rachel said...

hi lily, can this be frozen? how long can it be kept in the freezer? also, do we need to reheat/steam after defrosting from freezer?

thanks in advance for your advise.

lilyng said...


yes, you can freeze them but make sure it is wrapped tightly with cling wrap and then in alumminium foil to ensure that it won't get frozebite. you do not have to defrost, just microwave straight out from the freezer.

Rachel said...

hi lily, thanks for advise. what shld i do if i don't have a microwave? i'm in the UK and my landlord doesn't provide microwave. anyway, kitchen too small to put in microwave. thanks.


lilyng said...


no microwave, it's not a problem, do it in the conventional way by cook the batter over slow fire on the stovetop

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