Sweet Potato Kuih Talam (Kueh Talam Ubi Kuning/Jalar)

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?

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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)

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 12 large pieces

4.9 from 13 reviews

REVIEW & RATE PRINT

Ingredients

0.5x1x2x

US CustomaryMetric

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
• ▢ ¼ tsp salt

Coconut milk layer:

• ▢ 270 ml coconut milk 3/4 cup + 1 Tbsp
• ▢ 47 gr rice flour 6 Tbsp
• ▢ 32 gr tapioca flour 4 Tbsp
• ▢ 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

Marv’s Recipe Notes

Feel free to use individual ramekins or any cups suitable for steaming to steam this kue talam ubi.

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts

Sweet Potato Kuih Talam (Kueh Talam Ubi Kuning/Jalar)

Serving Size

 

1 serving

Amount per Serving

Calories

221

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

9

g

56

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.5

g

Sodium

 

167

mg

7

%

Potassium

 

195

mg

6

%

Carbohydrates

 

33

g

11

%

Fiber

 

1

g

4

%

Sugar

 

12

g

13

%

Protein

 

2

g

4

%

Vitamin A

 

3547

IU

71

%

Vitamin C

 

1

mg

1

%

Calcium

 

17

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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