Cassava Talam steamed cake in 3 flavours

Kuih Talam or Talam cake is a classic Nyonya dessert that is still well-liked in Malaysia. Kuih Talam's two distinctive colours are green and white. The bottom layer of green has a denser texture that is formed of pandan juices. The layer of white that lies on top is softer, has a strong coconut milk aroma, and tastes a little salty. These two layers worked together to create a tasty piece of kuih or cake. How about giving this dessert an additional layer?

The additional layer is made from cassava with brown sugar. The combination of the brown colour layer followed by the signature colour of kuih talam making this steam cake is so beautiful, and the taste is also delicious, soft, and fragrant from the cassava, pandan flavour and the coconut milk.

I am using a bundt pan to make this 3-layer cake. You can steam it with an 8" square or round cake pan. I grease my pan with butter before pouring the batter into it. It will release the cake easily without sticking to the bottom or sides of the pan.

If you steam it with a square or round cake pan, you need to cover the pan with aluminium foil which helps prevent water condensation from dropping onto the surface, causing an uneven appearance. If you steam it with a bundt pan like I do, you can skip this step because you are going to flip it over. But somehow, I still cover it though. But remember not to completely seal the tray with the foil. Provide ample room for the kuih and remove access vapour.

Another tip to share when cutting the kuih. Use a plastic knife, plastic dough cutter or plastic spatula and wipe with oil to prevent sticking.

Having a piece of this 3 layers cake with a cup of coffee in the morning as breakfast or tea break in the afternoon. It’s so enjoyable. You can taste the cassava, pandan, and coconut flavour in one bite.

Are you starting to drool over this delectable dessert? Let us get all the ingredients to hand and detailed instructions to get started.               

 

INGREDIENTS

Cassava layer

100g Gula Melaka or palm sugar

2 tbsp white/ granulated sugar

3 pcs pandan leaves

200ml coconut milk

500g of cassava without squeezing out the water

½ tsp salt

2 tbsp tapioca flour

 

Pandan layer

40g tapioca flour

120 rice flour

130g white sugar

½ tsp salt

300ml of pandan juice (6 pcs pandan leaves blended with 300ml of water)

200ml of coconut milk

120ml of water

½ tsp of alkaline water

 

Coconut / white layer

50g rice flour

25g tapioca flour

250ml coconut milk

1 tsp salt

250mk boiling water

 

METHOD

Cassava layer

1. Lightly greased a 20cm Bundt pan with butter and set it aside.

2. Combine the Gula Melaka, white sugar, pandan leaves, and coconut milk into a saucepan. Cook it at medium low heat until the sugar dissolves. Remove from heat and filter the mixture with a fine strainer. Let it cool to room temperature.

3. Shredded the cassava with a box grater or cut into small chunks and blended it with a food processor or blender until fine.

4. Combine shredded cassava with salt, tapioca flour, together with the Gula Melaka water mixture, stir until smooth. Pour the mixture into the greased Bundt pan.

5. Steam the Cassava layer cake for 20 minutes over medium heat.

 

Pandan Layer

1.Put 6 pcs of pandan leaves (cut into small pieces) into a blender and pour in 300ml (After blending with water, there will be less water; just add more water to meet the liquid required for the recipe) Blend pandan leaves into a fine pulp. Squeeze the pandan pulp dry and sieve out the pandan juice into a glass.

2. Combine the rice flour, tapioca flour, sugar, salt, coconut milk, water, pandan juice, and alkaline water into a mixing bowl, stir until smooth and filter the mixture with a fine strainer.

3. Cook the pandan layer mixture at low heat until it has slightly thickened, and the bottom of the mixture has a few lumps.

4. After the cassava layer has been steamed for 20 minutes, make a rough surface with a fork so that the second layer of cake can stick together perfectly.

5. Pour the pandan layer mixture into the cassava layer and steam for 20 minutes over medium heat.

 

Coconut / white layer

1.Combine the rice flour, tapioca flour, salt, and coconut milk in a mixing bowl. Mix it well. Pour 250ml of boiling water into the coconut mixture, stir until smooth and filter the mixture with a fine strainer.

2. Cook the coconut mixture at low heat until it has slightly thickened, and the bottom of the mixture has a few lumps.

3. After the second layer (pandan layer) has been steamed for 20 minutes, make a rough surface by streaking with a fork the pour in the coconut mixture.

4. Cover the coconut layer with a piece of aluminium foil and steam for 20 minutes over medium heat.

5. Remove from heat and let it sit until cool. Loose the edges of the cake and remove it from the pan. Cassava talam cake in 3 flavours is ready to serve.