In Kalimantan, this cake is known as Amparan Tatak while in Java, they are known as Kue Talam. I love this cake so much, although taro is not a flavor that I would find at all growing up. Maybe even today, there isn’t really taro flavored amparan tatak, am not sure.
I found taro powder in Chinatown, so I used it for this cake, and it turned out light purplish to my surprise. I think our taro in Indonesia, most of them time are with white flesh, so this purple taro was pleasing to see 😀
This cake comes in various flavors and great to accompany your afternoon tea/coffee or even for breakfast and whenever.
Bottom Layer:
200 grams rice flour
100 grams sugar
a dash of salt
100 ml coconut milk
150 ml hot boiling water
Grease a round or square pan with cooking oil, mix all ingredients, pour into the pan, steam until firm (cooked), then pour the top layer batter)
Top Layer:
300 ml coconut milk
2 tbsp margarine
50 grams rice flour
2 tbsp Taro powder (can be purchased at stores in Chinatown, health food store, or major grocery stores)
Mix all ingredients, then pour onto the firm lower level, continue steaming until well done. Let completely cool before slicing.
Enjoy 🙂
Taro Cake Slice
Ingredients
Top Layer
- 200 grams rice flour
- 100 grams sugar
- a dash of salt
- 100 ml coconut milk
- 150 ml hot boiling water
Bottom Layer
- 300 ml coconut milk
- 2 tbsp margarine
- 50 grams rice flour
- 2 tbsp Taro powder can be purchased at stores in Chinatown, health food store, or major grocery stores
Instructions
Bottom Layer
- Grease a round or square pan with cooking oil, mix all ingredients, pour into the pan, steam until firm (cooked), then pour the top layer batter)
Top Layer
- Mix all ingredients, then pour onto the firm lower level, continue steaming until well done. Let completely cool before slicing.
- Enjoy 🙂
