Kuih Talam Recipe (Two Layer Steamed Cake)

Rice flour: A fine flour made from ground rice, used in both layers of the cake.

Tapioca flour: A starchy flour derived from the cassava root, providing a chewy texture.

Sugar: Sweetens the bottom layer of the cake.

Water: Used to mix with the flours and sugar for the bottom layer.

Coconut milk: Adds a rich, creamy flavor to the top layer.

Salt: Enhances the flavor of the top layer.

When mixing the rice flour, tapioca flour, sugar, and water for the bottom layer, ensure you use a whisk to break up any lumps and achieve a smooth batter. This will result in a more uniform texture for the kuih talam. Additionally, when pouring the top layer mixture over the steamed bottom layer, do it gently and evenly to avoid disturbing the bottom layer, ensuring a clean separation between the two layers.

• rice flour - Substitute with glutinous rice flour: Provides a similar texture but with a slightly stickier consistency.

• tapioca flour - Substitute with cornstarch: Acts as a thickening agent and provides a similar texture.

• sugar - Substitute with honey: Adds sweetness and moisture, though it may slightly alter the flavor.

• water - Substitute with coconut water: Adds a subtle coconut flavor that complements the coconut milk.

• coconut milk - Substitute with almond milk: Provides a similar creamy texture, though it will lack the coconut flavor.

• rice flour - Substitute with all-purpose flour: Provides a similar consistency but may slightly alter the texture.

• salt - Substitute with sea salt: Provides a similar salty flavor with a slightly different mineral content.

• Allow the Kuih Talam to cool completely at room temperature before storing. This helps to prevent condensation, which can make the cake soggy.
• Once cooled, cut the Kuih Talam into individual pieces. This makes it easier to store and serve later.
• Place the pieces in an airtight container. If you need to stack them, separate each layer with a piece of parchment paper to prevent sticking.
• Store the container in the refrigerator. The Kuih Talam can last up to 3-4 days when refrigerated.
• For longer storage, consider freezing the Kuih Talam. Wrap each piece individually in plastic wrap to protect against freezer burn.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the Kuih Talam in the refrigerator overnight. Avoid microwaving, as this can alter the texture.
• To restore the soft, chewy texture, you can steam the thawed pieces for a few minutes before serving.

• Steaming Method: Place the leftover Kuih Talam in a steamer basket. Steam over boiling water for about 5-7 minutes until it is heated through. This method helps retain the cake's original texture and moisture.

• Microwave Method: Place the Kuih Talam on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• Oven Method: Preheat your oven to 150°C (300°F). Wrap the Kuih Talam in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 10-15 minutes. This method is great for reheating larger portions.

• Pan Method: Heat a non-stick pan over low heat. Place the Kuih Talam in the pan and cover it with a lid. Heat for about 5 minutes, flipping halfway through to ensure even heating. This method gives a slightly crispy edge while keeping the inside soft.

• Air Fryer Method: Preheat your air fryer to 150°C (300°F). Place the Kuih Talam in the air fryer basket, ensuring they are not overlapping. Heat for about 5-7 minutes. This method is quick and gives a slightly crispy exterior.

• Mixing bowl: Use this to combine the rice flour, tapioca flour, sugar, and water for the bottom layer, as well as the coconut milk, rice flour, and salt for the top layer.

• Whisk: This will help you stir the mixtures until they are smooth and free of lumps.

• Baking pan: Pour the bottom layer mixture into this greased pan before steaming.

• Steamer: Essential for steaming both the bottom and top layers of the kuih talam.

• Measuring cups: Use these to accurately measure the water, coconut milk, and other ingredients.

• Measuring spoons: These will help you measure smaller quantities like the salt.

• Spatula: Useful for spreading the top layer mixture evenly over the steamed bottom layer.

• Knife: Once the kuih talam has cooled, use this to cut it into pieces for serving.

Prepare ingredients in advance: Measure and mix all ingredients the night before to save time on the day of cooking.

Use a food processor: Quickly blend the flour and sugar mixture to ensure a smooth consistency.

Preheat the steamer: Start heating the steamer while you prepare the layers to reduce waiting time.

Use a non-stick pan: A non-stick or well-greased baking pan ensures easy removal and less cleanup.

Cool quickly: Place the steamed cake in the fridge for faster cooling before cutting.