Ever since I got a Asian style steamer, I have been trying out so many Asian treat, especially kue from Indonesia and Malaysia. They are many kue that I haven't tried to make, but first thing first I really wanted to make kue Talam Ubi (sweet potato). I was quite pleased when I found Belzy's recipe. Only one trial, and I found myself already made a second batch, it was that delicious. Thanks Belzy!
Belzy's recipe is pretty straight forward and easy to follow. The recipe is in Indonesian language, so if you really like to make it, you can either find someone to translate it, use google translation, or you can use my adaptation. Don't worry, I used the exact measurement given in the recipe, but added a few touch of my own. For example, she uses plain coconut milk in her recipe, but mine is flavored with lemongrass and kaffir lime leaves. Another unintentionally changes I made was, rice flour, and sago flour. For rice flour I substituted with sweet rice flour, and tapioca flour for sago flour. Resulting a slightly chewier then using regular rice flour. So here is my adaptation from Belzy's Talam Ubi.
Belzy's recipe is pretty straight forward and easy to follow. The recipe is in Indonesian language, so if you really like to make it, you can either find someone to translate it, use google translation, or you can use my adaptation. Don't worry, I used the exact measurement given in the recipe, but added a few touch of my own. For example, she uses plain coconut milk in her recipe, but mine is flavored with lemongrass and kaffir lime leaves. Another unintentionally changes I made was, rice flour, and sago flour. For rice flour I substituted with sweet rice flour, and tapioca flour for sago flour. Resulting a slightly chewier then using regular rice flour. So here is my adaptation from Belzy's Talam Ubi.
Talam Ubi (Steamed Sweet Potato Cake With Coconut Milk, Lemongrass and Kaffir Lime Leaves)
Recipe adapted from Belzy's Talam Ubi
Makes 1 - 9-inch kue
Bottom Layer
300 g sweet potato, steamed-cooled, then mashed
225 g sugar
300 cc (about 1 1/4 cups) coconut milk
70 g tapioca flour
35 g sweet rice flour (I used Michiko brand)
1/2 tsp salt
Top Layer
300 cc coconut milk
100 g tapioca flour
20 g sweet rice flour
1/2 tsp salt, or according to your taste
Additional ingredients:
2 lemongrass, discard the outer layer, cut into pieces - bruised
5 kaffir lime leaves
Heat 600 cc coconut milk with lemongrass, and kaffir lime leave until you see bubbles just start to appear around the edge. Remove from the heat. Let steep until coconut milk is cool completely. Strain, and discard lemongrass and kaffir lime leaves.
Place the steamer on top of the stove set over medium high heat. Place a 9-inch cake pan that has been lightly coated with oil inside the steamer, about 5 minutes.
Meanwhile, mix together mashed sweet potato, sugar, tapioka, sweet rice flour, salt, and 300 cc cooled coconut milk. Pour into a cake pan, steam on a medium heat for 10 to 20 minutes, or until set.
In a separate bowl, mix the remaining 300 cc coconut milk, tapioka flour, sweet rice flour, and salt. Pour this mixture directly on top of the sweet potato layer. Steam for 10 to 15 minutes until top layer is set. Remove from the heat, and cool completely before cutting.
13 comments:
Absolutely beautiful! That is a very original and refined dessert. What divine flavors and clicks.
Cheers,
Rosa
These look incredibly perfect. You must have spent so much time making them so pretty.
kue-2 yang bikin kangen kampung halaman..
These are so pretty! The texture looks amazing, and the citrus and tiny strips of kaffir lime leaf on top are lovely.
How lovely! I'm really into kaffir lime leaves right now, I love their floral citrus-y flavor. Such pretty photos!
omg....soooooooooooper tempting..;)
Tasty Appetite
these are gorgeous! And amazing flavors with lemongrass and kaffir lime leaves, excellent!
Oooh, one of the local kueh in my region ;)
My mummy loves sweet potato kueh :D
so amazing photos I never see Talam Ubi here !!!
bises
virginie
My goodness, I have never anything like this before. Just imagine the additional flavour of lemongrass & kaffir leaves. Yummmm....
Thanks for sharing it, Kak.
Kristy
How do you do it, Dewi, that you absolutely deconcentrate my ability to follow your recipe, because I can't stop staring at the pictures you take. This is so artful!
absolutely beautiful!
Absolutely stunning. I pinned this incredible dessert. Love the precision you take with everything you do, from steaming, cooking and your photography. I haven't been visiting recently but going to catch up on what you've been up to.
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