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Ingredient
Talam Ubi (Sweet Potato Talam)
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Chef :
jenscookingdiaryTalam Ubi (Sweet Potato Talam)
#mycookbook
‘Kue Talam’ (Talam Cake) was one of my favorite childhood desserts. Its a gluten free dessert. It’s a unity of sweet on the orange part and savory on the white part. 😋 Please follow my Instagram @jenscookingdiary if you like my recipes 🙏🏻😊
Ingredient
100 gr
granulated sugar
15 gr
tapioca flour
30 gr
rice flour
1/4 tsp
salt
175 ml
instant coconut milk
Cooking instructions
* Step 1
In a big bowl, add sweet potato purée, tapioca flour, rice flour, sugar, and salt. Mix well.
* Step 2
Pour in the instant coconut milk gradually until dissolved. Strain.
* Step 3
Brush the mold with vegetable oil thinly. Pour the mixture into the plastic mold. Steam for 7-10 minutes depending on how big the mold is.
In a bowl, add all ingredients B. Mix well. Strain.
* Step 4
Pour mixture B on top of mixture A until the mold is full. Steam again for 7-10 minutes. Remove from the heat.
* Step 5
Serve warm or cold! (I like it more when its warm 👍🏻) Yum! 😋
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