KuihTalam Ubi (木薯打南糕)

IMG_0328

INTRODUCTION

I bought a kilogram of tapioca from the supermarket and I used it to prepare two tapioca type of nonya Kuih. One is getuk ubi and another is kuih ubi talam.

IMG_0286

If you are interested in getuk ubi recipe, you can refer to this post: Getuk Ubi (木薯椰丝糕)

IMG_0360

Kuih Talam ubi should be a Malay and/or Peranakan kuih that are commonly sold in the kuih stalls. It usually come with two layers, one brown layer with the tapioca and the other white  layer, coconut flavoured steamed flour cake. The white layer is the same as the white layer as in normal kuih Talam in this post : Kuih Talam , Kuih Talam Tepong Pandan (绿白双层香兰糕)

IMG_2890

The white layer is soft, aromatic, slightly salty and complement very well with the sweet chewy tapioca layer.

IMG_0348

There is nothing much I can write about this kuih except sharing the recipe which is relatively straight forward and simple. The adventure is very successful though I found that it is not as sweet as what I would prefer. Well, I believed this will suit the taste buds of most readers.

IMG_0330


WHAT IS REQUIRED

Recipe adapted from: My Cookingdom: Kuih Talam Ubi {Cassava Cake}

Servings: Prepare an 5” x 5” square tin of kuih talam ubi

IMG_02671

For the bottom tapioca or ubi layer

  • 600 grams of tapioca or cassava
  • 200 grams of coconut milk
  • 180 grams of gula melaka or other palm sugar

IMG_02711

For the top white or talam layer

  • 600 ml of coconut milk
  • 40 grams of plain flour
  • 70 grams of rice flour
  • Pinches of salt

IMG_0340


STEPS OF PREPARATION

PicMonkey Collage1

  • Put all the ingredients for the tapioca layer in a blender, blend until fine. Transfer it to a lightly greased tray and steamed at medium heat for at least 25 minutes or when the tapioca are cooked.

  • Put all the white layer ingredients in the non stick pan. Stir until well mixed.

PicMonkey Collage2

  • Cook under low heat until the white layers slightly thickens but still in liquid form.  Transfer to the steamed brown tapioca layer. Steamed at high heat for another 25 minutes or until the white layer have set. Use a skewer to pierce on the centre to ensure that white layer is cooked. Cooled completely before unmoulding and cut into desired sizes.

IMG_0344


CONCLUSION

I love the texture of this steamed cake and the recipe will also be captured in my forth coming Ebook on kuih muih. I have simplify the recipe for your convenience and do give it a try and see if it suits your taste buds.

IMG_0332

Hope you like the post today. Cheers and have a nice day.

IMG_0336


food bloggers[4]

Food paradize[8]

pinterest[4]

  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

IMG_0352

2 thoughts on “KuihTalam Ubi (木薯打南糕)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s