Two-Layer Sweet Potato Cake (Kue Talam Ubi)

Two-Layer Sweet Potato Cake (Kue Talam Ubi)

Author: Marvellina
Learn how to make this easy classic Indonesian steamed kue talam ubi where a layer of sweet potato mixture and coconut milk are steamed to give you a soft and bouncy cake. Naturally gluten and dairy free.
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Ingredients

Sweet potato layer:

Coconut milk layer:

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 a water to a boil. I use a 8.5 x 6.5-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
  • Add the rest of the ingredients into the mashed sweet potato and mix until you get a smooth thick batter, use a blender to get a smooth batter if you need to. Pour this batter into the prepared container and use a spatula to smooth the surface. Place this in the steamer and steam for 20 minutes or until toothpick inserted into the middle comes out clear

Prepare coconut milk layer:

  • Place all the ingredients for coconut milk layer in a mixing bowl and stir until it's smooth
  • After the steamed potato layer has been steamed for 20 minutes, open the steamer and pour this coconut milk layer on top. Close the steamer and let the coconut milk layer steam for another 10 minutes
  • Remove from the steamer and let the cake cool down completely before slicing

Storing and reheating:

  • The cake can be stored at room temperature for 2 days if it's not humid where you are. After that, the cake can be stored in the refrigerator for up to 1 week. They can be reheated in the microwave until just warm, about 1 minute or less or in the steamer for 5 minutes. This cake is not suitable for freezing

Notes

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