Friday, February 08, 2013

SWEET YAM STEAMED CAKE / KUIH TALAM KELADI MINI



This is the normal "kuih talam" recipe but a mini version. The original recipe was Steamed Pumpkin Cake that I stumbled into CookingTackle blog. It looks so cute and I am intrigued to try it. One thing different that I saw in this recipe was the used of eggs. In the normal Malaysia talam we seldom use eggs. Anyway its delicious and one thing good this mini version is easy to handle...you don't need the cooling period to cut the cake and its  presentable. You can opt for pumpkin or even sweet potato. The recipe fits all.

Steamed Yam/ Pumpkin cake with coconut milk 
Adaptedfrom - http://beelittlefood.blogspot.com/2012/12/steamed-pumpkin-cake-with-coconut-milk.html
Ingredients for the Base layer
180g steamed yam or pumpkin / 180 g keladi atau labu kukus
200ml thick coconut milk / 200 ml santan pekat
50g rice flour / 50 g tepung beras
25g tapioca flour / 25 g tepung ubi
90g sugar / 90 g gula
2 whole eggs / 2 biji telur
½ teaspoon sea salt / 1/2 sdt garam
Vegetable oil for greasing / sedikit minyak untuk dioles acuan

Ingredients for the top layer
180ml thick coconut milk / 180 ml santan pekat
40g rice flour / 40 g tepung beras
½ teaspoon sea salt / 1/2 sdt garam

Preparation,
Making the base layer
Combine steamed pumpkin, coconut milk, rice flour, tapioca flour, sugar, eggs and sea salt in a jug of an electric blender and process until smooth. let the better breath before starts pouring into the cups mold. / Satukan keladi atau labu bersama santan, tepung beras, tepung ubi, gula telur dan garam dalam blender dan blend sehingga halus dan lincin.

Making the top layer
In a bowl, combine coconut milk, rice flour and sea salt, stir well with a metal spoon until smooth. Set aside/ Satukan santan, tepung beras dan garam, gaul sehingga sebati letak sebelah.

Preparing the cups mold
Lightly grease each cup mold with vegetable oil and arrange on top of a tray. / Sediakan acuan lompang dan oleskan dengan minyak

Direction
Set the steamer on top of the stove over medium heats and when the steamer is ready, slightly lower the heat. / Panaskan kukusan pada api sederhana

Fill each cup with the base layer mixture up to 2/3 parts of each cup./ Tuangkan adunan  keladi/labu 2/3  cawan lompang. 

Steam around 5-6 cups in every batch about 8-10 minutes. if you have a large size steamer, you can make up the number in every batches. / Kukus selama 8-10 minit.

When the base layer is done steaming and set, open the lid and carefully adding the coconut mixture top layer over the base layer with a metal spoon, steam about 3-4 minutes or until set./Tuangkan adunan atas..iaitu adunan santan keatas adunan keladi atau labu tadi dan kukus selama 3-4 minit lagi.

When the cakes are cool to handle, remove from the cup mold./ Sejukkan dan keluarkan dari acuan


Resipi kuih talam keladi yang dibuat dalam acuan lompang. Saya kira cara begini lebih mudah dan ringkas. Biasanya kalau kita membuat kuih talam selalu yang kita kuatiri ialah apabila hendak memotongnya..kerana untuk mendapatkan kuih talam yang cantik dipotong..kita memerlukan sekurang-kuranya 6 jam untuk menyejukkan...dan kebanyakan kita kalau membuat kuih talam biasa buat waktu petang dan tunggu semalaman untuk potong. Tetapi cara ini ringkas malah tidak memerlukan banyak masa dan boleh dihidangkan dengan segera. Resipi ini saya adaptasikan dari cooking takle..dan menarik juga dengan resipi ini ia menggunakan telur yang jarang kita menggunakan telur untuk kuih talam. Secara keseluruhanya memang sedap dan sesuai buat sajian petang atau majlis.

Next Post - Orange Ginger California Cheese Cake

1 comment:

ady said...

as-salam
cantik warna kuih talam keladi mini ni kak..comel2..

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