Snack
Kuih Talam Ubi
Ingredients: Bottom layer
(brown colour)
(brown colour)
| Tapioca, grated and sieved | 600 gm |
| Coconut milk | 160 ml |
| Jaggery powder, mixed with 50 ml water, sieved to remove lump | 160 gm |
| Palm sugar, cut into small chunks | 50 gm |
| Plain flour | 2 tbs |
| Chocolate emulco | ½ tsp |
| Daun pandan | 1 pcs |
| AJI-NO-MOTO® | ¼ tsp |
| Salt | ¼ tsp |
Ingredients (A): Top layer (white colour)
| Coconut milk | 600 ml |
| Plain flour | 40 gm |
| Rice flour | 70 gm |
| AJI-NO-MOTO® | ¼ tsp |
| Salt | ¼ tsp |
Method: Bottom layer (brown colour)
- Line the mould with plain plastic by using the 8 inch x 8 inch x 3 inch. Gris a little bit of oil on top of the plastic. Set aside.
- Combine coconut milk, jiggery powder, palm sugar, plain flour, chocolate emulco and daun pandan. Cook with slow heat until the sugar dissolved. Sieved and allow the mixture to cool.
- Reheat the steamer. Then, combine the sugar mixture with AJI-NO-MOTO®, salt and plain flour together with grated tapioca and stir it well then cook until it is semi solid. Then pour into the mould.
- Steam it about 20 minutes. The lid of the steamer has to be cover with cloth to avoid the steam water drop on top of the kuih talam.
Method: Top layer (white colour)
- Combine all ingredients (A) except salt. Stir it and add in AJI-NO-MOTO® and salt. Sieve the batter and cook with slow heat until it is semi thick. Then, pour in the mixture into the first layer. Before adding in the second layer, make sure remove all the excess steam water on the lid.
- Steam the second layer for another 25 minutes and cover on top of mould with pot lid or wipe the lid of steamer every 10 minutes. The reason of this technique is to make sure on top of talam is smoothly cook and not watery.
- Cool the talam ubi before cut and served.