Sweet Potato Kuih Talam (Kueh Talam Ubi Kuning/Jalar)
Course: Kue
Cuisine: Indonesian, Malaysian
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 12large pieces
Calories: 221kcal
Author: Marvellina
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.
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
Notes
Feel free to use individual ramekins or any cups suitable for steaming to steam this kue talam ubi.