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You will absolutely love the soft and bouncy texture of this kue/kuih talam made with orange sweet potatoes. The slightly sweet bottom layer with creamy, rich, and slightly salted coconut layer are a divine combination.
Kue talam ubi is one of my absolute favorite Indonesian cakes. Due to the lack of oven back in the old days, most of Indonesian (or Asian for that matter) cakes are steamed. This kue talam ubi is another example of how coconut milk is used in pretty much lots of Southeast Asian cakes, desserts, and savory dishes.
WHAT IS KUE/KUIH TALAM UBI?
Kue talam is characterized by its two-layer look. The bottom layer is made with sweet potato. Sometimes you will see purple version where purple sweet potato is used. The mashed sweet potato is mixed with gluten-free flour like rice and tapioca flour, which you will find being used a lot in Southeast Asian desserts and cakes. The sweet potato layer is steamed first until the layer is set. The top layer is made with coconut milk combined with rice and tapioca flour too. This layer is then poured on top of the sweet potato layer and then steam until it is set.
SPECIAL INGREDIENTS USED IN THIS KUE TALAM UBI RECIPE
1. Rice flour
The rice flour contributes to that softness
2. Tapioca flour
The tapioca flour gives that bouncy texture to the cake
HOW TO MAKE SWEET POTATO KUIH TALAM
1. You can use 6 x 6 or 7 x7 inch tray, about 2.5-inch deep. You can use a tray somewhere around this size. Brush some oil at the bottom and the sides of the tray. Line the bottom with parchment paper for easier release later. I didn’t do that and don’t have a problem removing the cake
2. Steam sweet potatoes until they are fork-tender and can be easily mashed. Add the sweet potato and the rest of the ingredients in a blender or a food processor and blend into a smooth batter. 
3. Pour this into the prepared pan. Give the pan a few bangs on the counter to pop any air bubbles 
4. Place this in the steamer and steam for 20 minutes or until the layer is set and no longer wet
5. Place all the ingredients for the coconut milk layer in a mixing bowl and use a whisk to combine into a smooth batter. Strain the batter to get rid of lumps if necessary
6. After the steamed potato layer has been steamed for 20 minutes, open the steamer and very gently pour this coconut milk layer, starting from the side. Close the steamer and let the coconut milk layer steam for another 10-15 minutes or until it is set and no longer wet
7. Remove from the steamer and let the cake cool down completely before slicing. This usually takes 4-6 hours. It is best if you can cut it the next day
Did you make this sweet potato kuih talam recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
My previous recipe for this kuih talam uses agar agar/gelatin to help stabilize the sweet potato layer. I have made a different version without using agar agar/gelatin and I’m very pleased with the result therefore I updated the recipe to this latest version on November 26, 2022.
Sweet Potato Kuih Talam (Kueh Talam Ubi Kuning/Jalar)
Ingredients
Sweet potato layer:
- 300 gr sweet potato peeled
- 300 gr coconut milk
- 130 gr sugar
- 113 gr tapioca flour
- 38 gr rice flour
- ½ tsp vanilla extract
- ÂĽ tsp salt
Coconut milk layer:
- 270 ml coconut milk
- 47 gr rice flour
- 32 gr tapioca flour
- ½ tsp salt
Instructions
Prepare sweet potato layer:
- Steam sweet potato until they are fork tender and can be easily mashed. Mash until smooth while it’s still warm
- Prepare your steamer by bringing water to a boil. Wrap the lid of your steamer with a cloth to prevent water condensation from dripping on the cake. If you use a bamboo steamer, you don't need to wrap the lid
- You can use 6 x 6 or 7 x7 inch tray, about 2.5-inch deep. You can use a tray somewhere around this size. Brush some oil at the bottom and the sides of the tray. Line the bottom with parchment paper for easier release later. I didn't do that and don't have problem removing the cake
- Add the sweet potato and the rest of the ingredients in a blender or a food processor and blend into a smooth batter. Pour this into the prepared pan. Give the pan a few bangs on the counter to pop any air bubbles. Place this in the steamer and steam for 20 minutes or until the layer is set and no longer wet
Prepare coconut milk layer:
- Place all the ingredients for coconut milk layer in a mixing bowl and use a whisk to combine into a smooth batter. Strain the batter to get rid of lumps if necessary
- After the steamed potato layer has been steamed for 20 minutes, open the steamer and very gently pour this coconut milk layer, starting from the side. Close the steamer and let the coconut milk layer steam for another 10-15 minutes or until it is set and no longer wet
- Remove from the steamer and let the cake cool down completely before slicing. This usually takes 4-6 hours. It is best if you can cut it the next day
Storing and reheating:
- This cake is best served on the same day. The leftovers can be stored at room temperature for 2 days if it's not humid where you are. If it's humid, store it in an air-tight container and put in the fridge for up to 3 days. The coconut layer will harden in the fridge, simply bring to room temperature before serving or reheat in a microwave for 10-15 seconds or until just slightly warm
20 comments
Hello,
sorry for the silly question, but can you please clarify what you mean by: 270 ml coconut milk 3/4 cup + 1 Tbsp
– does this mean 270ml of coconut milk + another 3/4 cup + 1 tablespoon? I’m just a bit confused by this part of the recipe.
Thank you!
Hi Gail, It’s not silly at all! Sorry for the confusion! I typed that 3/4 cup + 1 Tbsp for those who uses U.S. customary measurement. It should be just 270 ml. I have fixed that! I hope that helps to clarify!