Kuih Talam Keladi (Yam Kuih Talam)
85% asli · Malaysian
A regional variation of Kuih Talam featuring a layer made with mashed taro (keladi), giving it a unique purple hue and a subtly earthy flavor profile, combined with a sweet coconut layer.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice flour150g
- Tapioca flour50g
- Coconut milk (thick)400ml
- Water150ml
- Sugar100g
- Salt1/2 tsp
- Taro (purple yam), steamed and mashed150g
- Cornstarch2 tbsp
Langkah
- 1
Prepare the taro layer: In a saucepan, combine mashed taro, 75g rice flour, 25g tapioca flour, 200ml coconut milk, 75ml water, 50g sugar, and 1/4 tsp salt. Stir until smooth.
- 2
Add 1 tbsp cornstarch to the taro mixture and stir well.
- 3
Steam this mixture in a greased square pan (approx. 8x8 inch) over medium-high heat for about 15-18 minutes, or until set.
- 4
Prepare the top layer: In another bowl, mix the remaining 75g rice flour, 25g tapioca flour, 200ml coconut milk, 75ml water, 50g sugar, and 1/4 tsp salt. Stir until smooth. Add the remaining 1 tbsp cornstarch.
- 5
Pour the coconut mixture over the set taro layer. Steam for another 15-20 minutes, until the top layer is firm.
- 6
Allow to cool completely before cutting into squares.
