Saturday, January 12, 2013

Kue Talam




Ingredient for Base layer

180 gr  Steam Pumpkin
200 gr Thick coconut mlk
50 gr Rice flour
25 gr Tapioca flour
90 gr Sugar
2 whole eggs
1/2 teaspoon salt

Vegetable oil for greasing
Pandan leaves for decoration

180 gr Thick Coconut milk
40 gr rice flour
1/2 teaspoon sea salt


Making Base Layer

Combine Steamed pumpkin,Coconut milk, rice flour,Tapioca flour,sugar, eggs,sea salt in the jug of electric Blender. Process until smooth. Let the batter breath before start pouring into the cups mold .

Making the top layer

In the bowl, Combined Coconut milk, rice flour, sea salt, stir & mixed  well with metal spoon.

Preparation for cup mold
Slightly grease each of cups mold with vegetable oil and arrange on top of the tray.


Set the steamer on top of the stove over medium heat, and when the steamy ready , lower the heat.
Fill  each cup with base layer mixture up to  2/3 part of the cup
Steam around 8-10 minutes

When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture with metal spoon, steam about 3-4 minutes or until set

When the cake is cool to handle, remove from the cup mold
arrange in the tray

Recipe from Cooking Tackle

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