Soft and slightly bouncy two-layer traditional kue talam jagung consisting of sweet corn layer and coconut layer is a popular snack in Southeast Asia. This kue talam jagung manis recipe is naturally gluten-free.
I absolutely love traditional kue/kuih of any kind. I have made kue talam pandan, kue talam gula merah and I have to add this kue talam jagung manis to the collection. More kue talam to come for sure as it is one of my favorite kue. The sweet corns lend their amazing sweet aroma and they are naturally sweet making this kue talam jagung tastes even better.
Why you’ll love this kue talam jagung recipe
Taste: The right amount of sweetness and you can definitely tell that it’s made with corn
Texture: It is soft yet slightly bouncy without having to use alkaline water (lye water)
Pros: They are naturally gluten-free and fuss-free to prepare
Cons: I can’t think of any other than trying not to eat too much of it
How to make kue talam jagung manis
1. You can use 6 x 6 inch square pan or a loaf pan. I use 8 1/2 x 3 1/2 loaf pan like I did with some leftover that I poured into cups or you can use all cups too. This recipe can yield about 18-20 cups, depending on the size of your cups
2. Bring the water in a steamer to a boil and then lower the heat to medium to let it simmer. Brush oil all over your pan or cups.
3. Put the corn kernels, sugar, coconut milk, salt, rice flour, tapioca flour in a blender
4. Blend into a smooth mixture. Strain the mixture and discard the solids.If you want some sweet corn bits, you don’t need to strain the mixture (the kuih talam will be a bit firmer in texture in this case)
5. Pour the mixture into the prepared pan or cups. If using cups, fill up only halfway
6. Put the pans or arrange the cups in the steamer. Cover the lid with a cloth to prevent condensation from dripping on the surface of the kue talam. Steam for 20 minutes if using pan and about 10 minutes if using cups
7. Mix all ingredient for the coconut layer and whisk to combine
8. Uncover the lid and you will see that the top layer of the sweet corn layer is set and no longer watery, but still not fully cooked through. Very gently spoon the coconut layer on top of the corn layer all over. I use a spoon so it won’t “break” the sweet corn layer. Cover and steam again for the next 25 minutes if using pan and about 15 minutes if using cups
9. Remove from the steamer and cool down completely for at least 2-3 hours or so if using a pan. If using cups, allow at least 30 minutes before unmolding
10. As the cake cools down, it will pull from the side of the pan. Simply loosen the edge and then gently flip the cake out. You shouldn’t have a problem doing so if you oil the pan earlier. Use an oiled knife to cut or you can wrap the knife with a cling wrap and cut. It will give you a clean cut
How to store kue talam
I don’t recommend making a huge batch as kue talam is best eaten within few days
1. Let them cool down completely
2. Store in air-tight container at room temperature for about a day or two. It’s not humid here in the winter, but if it’s humid where you are, keep them in the fridge
3. Let them sit at room temperature for at least 30 minutes or longer before serving so they won’t be as hard. You can even put in a microwave for few seconds and they will be softer when they are warm
Did you make this kue/kuih talam jagung manis recipe?
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Kue/Kuih Talam Jagung Manis (Steamed Sweet Corn Coconut Layer Cake)
Ingredients
Sweet corn layer:
- 250 gr sweet corn kernels
- 250 ml coconut milk
- 110 gr sugar
- 60 gr rice flour
- 50 gr tapioca flour
- ¼ tsp salt
Coconut milk layer:
- 250 ml coconut milk
- 50 gr rice flour
- 10 gr tapioca flour
- 15 gr sugar
- ¼ tsp salt
Instructions
- You can use 6 x 6 inch square pan or a loaf pan. I use 8 1/2 x 3 1/2 loaf pan like I did with some leftover that I poured into cups or you can use all cups too. This recipe can yield about 18-20 cups, depending on the size of your cups
Prepare the sweet corn layer:
- Bring the water in a steamer to a boil and then lower the heat to medium to let it simmer. Brush oil all over your pan or cups
- Put the corn kernels, sugar, coconut milk, salt, rice flour, tapioca flour in a blender. Blend into a smooth mixture. Strain the mixture and discard the solid if you want a really smooth texture. If you want some sweet corn bits, you don't need to strain the mixture (the kuih talam will be a bit firmer in texture in this case)
- Pour the mixture into the prepared pan or cups. If using cups, fill up only halfway
Steam the sweet corn layer:
- Put the pans or arrange the cups in the steamer. Cover the lid with a cloth to prevent condensation from dripping on the surface of the kue talam. Steam for 20 minutes if using pan and about 10 minutes if using cups
Prepare the coconut layer:
- Mix all ingredient for the coconut layer and whisk to combine
Steam the coconut layer:
- Uncover the lid and you will see that the top layer of the sweet corn layer is set and no longer watery, but still not fully cooked through. Very gently spoon the coconut layer on top of the corn layer all over. I use a spoon so it won't "break" the sweet corn layer. Cover and steam again for the next 25 minutes if using pan and about 15 minutes if using cups
- There might be a bit of water pooling on top after steaming, they will dry up as they cool down at room temperature
Cool down:
- Remove from the steamer and cool down completely for at least 2-3 hours or so if using a pan. If using cups, allow at least 30 minutes before unmolding
Serving:
- As the cake cools down, it will pull from the side of the pan. Simply loosen the edge and then gently flip the cake out. You shouldn't have a problem doing so if you oil the pan earlier
- Rub some oil on the knife to prevent sticking when you cut the cake. Cut the cake into desired sizes
2 comments
Easy to make and a good option for a sweet that’s not too sweet!
I’m happy you enjoyed it Eleanor 🙂