Kue talam is Indonesian traditional steamed cake. Normally using sweet potato/yam (ubi) mixed with rice flour. My father likes this kind of cake especially when it’s fasting month of Ramadhan.
In Borneo, Indonesia, we call this kind of traditional cake as wadai amparan tatak, kue lapis beras, layer rice flour cake.
125-130 g rice flour
1 heaping tbsp tapioca starch
350 ml coconut milk
2 bananas, mashed
5 sachets of Splenda, or you can use regular white sugar (10 tsp)
Mix all ingredients, heat while keep stirring until thicker, but do not let boil.
Grease pan evenly with cooking oil. Pour batter onto the pan, and steam until well done (firm).
Let cool down completely to room temperature before slicing.
Dip or wipe lightly your sharp knife with oil before slicing
Kue Talam Pisang
Ingredients
- 125-130 g rice flour
- 1 heaping tbsp tapioca starch
- 350 ml coconut milk
- 2 bananas mashed
- 5 sachets of Splenda or you can use regular white sugar (10 tsp)
Instructions
- Mix all ingredients, heat while keep stirring until thicker, but do not let boil.
- Grease pan evenly with cooking oil. Pour batter onto the pan, and steam until well done (firm).
- Let cool down completely to room temperature before slicing.
- Dip or wipe lightly your sharp knife with oil before slicing
