Wednesday, November 09, 2011

Kuih Talam Gula Melaka/Steamed Palm Sugar Cake

This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold at in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliment well with the sweet fragrant taste of the palm sugar from the bottom layer.

Ingredients for the bottom layer:
Recipe Adapted from: Jun of Yummylicious

200 gram palm sugar
2 1/2 cups water
1 cup flour
1 tbsp cornstarch
1/2 tsp alkaline water

For the top layer:

1 1/2 cups thick coconut milk
1/2 cup rice flour
Salt to taste

1. Greased an 8” x 8” square pan with some vegetable oil. Bring the water in the steamer to a rapid boil.
2. Combined all the above ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens.
3. Pour into the pan and steam it for 20 minutes.
4. In the meantime prepare the top layer. Combined all the ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens.
5. Pour the mixture on top of the bottom layer and steam it for another 30-40 minutes or until it is cook. You can test it by inserting a knife into the middle and it should come out clean.
6. Let it cool completely before cutting into it.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


hanushi said...

A lovely and beautiful kuih! :)

ann low said...

Very yummy! I love that two layer colours.

Cuisine Paradise said...

drool... this is one of my pick from my favourite kueh stall.

Lisa Ho said...

Lovely Talam, Gert. I love kuih talam and this reminds me of my hometown, Alor Setar... we enjoy this version of kuih Talam... with sweet gula melaka base and salty creamy topping...

Elin said... you notice that I seldom make local kuih...I love to eat but not clever at making them :p I must learn to make them . I love kuih talam too but usually buy them from the nyonya stall :) Yours looks good. I first kuih I made was from your blog...the kuih lapis :)

lena said...

i agree with you gula melaka is a very useful and delicious ingredient in making kuih..they are sweet and fragrant. Love the texture of your kuih, very nice!

dnphuong said...

What is alkaline water ? Can I subtitude it with anything?

Eileen@Hundred Eighty Degrees said...

This looks yummy!

Shirley @ Kokken69 said...

Kuehs like these beat cupcakes hands down for me anytime!

Sonia ~ Nasi Lemak Lover said...

i have made so many kuih-muih, but i have yet to make talam, hahaha..must try soon!

Shereen said...

Of all the kuih talams, this must be my most favourite.I can makan sedulang/setalam on my own..hahaha.I have a version of this kuih in my blog too and the rasa a bit the same.I only used gula merah instead of gula melaka.Your version is more authentic though and very peranakan.

Anonymous said...

One of my absolute favorites, intensity and depth of the gula melaka to match the creamy aromatic santan. What more can one ask for in a dessert.

mycookinghut said...

I love kuih talam!! Used to eat it for breakfast! I love this combo!

Zue Murphy said...

Sedapnya! I memang suka kuih talam ni.

Anonymous said...

knock! knock! anybody home.... sis, i makan yer kuih talam ni...

ICook4Fun said...

Hanushi, thank you.

Ann, thank you.

Ellena, me too :)

Lisa, thank you. I prefer this version than the green one. Like the taste of gula melaka too :)

Elin, you can get it so easily in Malaysia so no need to make. Just go out and get a few pieces :)

Lena, I too like gula melaka a lot especially in kuih and dessert.

Dnphuong, alkaline water is Lye water that people use in a lot of South East Asian dessert. It is to give the dessert a springy texture. If you don't have it just omit it.

Eileen, thanks.

Shirley, how are you? Me too. I will take kuihs anytime :)

Sonia, I am supposed to post this kuih for last month Aspiring Bakers but can't do so because of the Jellyriffic challenge.

Shereen, wah sedulang banyak lah. Sure you can finish ha mean you use the regular brown sugar and the gula merah from Malaysia? Nanti I go and check out your recipe.

Travellingfoodies, yes love the taste of this kuih. Sweet and salty at the same time :)

Leemei, can you get this kuih from the Malaysian restaurant there?

Zue, nanti you datang I buat this kuih for you ok.

Hunny, jemput masuk. Nak minum teh ke kopi atau Milo :)

Ummi said...

Hi Gert, rajinnya you buat kuih melayu camni...sure family you suka eh! Looks so nice...tempting!! ^__^ may you have a great weekend dear!

Fern @ To Food with Love said...

The best part about kuih talam is the soft and salty coconut layer which i always enjoy slowly....:)
this gula melaka version sounds delicious!

shaz said...

The kuih looks so tender and delicious. Thanks for taking time to join us even though you must be so busy right now!

Jess said...

I want to try making this for a party, do you reckon I can make it one day ahead and place in the fridge or will it be better to make it on the actual day? Thanks!

ICook4Fun said...

Jess. I don't advise you making it a day earlier and put it in the fridge. It will turn hard and it won't be nice at all. You can make it in the morning and serve it in the afternoon or evening. That would be better.

suituapui said...

Yummm!!! They look so good. Must be really lemak - that's the best!

Anonymous said...

hello! Nicole here!

I tried making this steamed palm sugar cake! its really yummy!

my only concern is that the coconut layer had visible cracks once it cooled down from steaming. what is the cause and How do i prevent this from happening?