Talam Keledek

Wanted to make kacau keledek which is like kaya but unfortunately I didn´t have enough! So settled for a talam instead. Very simple. I prefer it a tad sweeter for malay kuehs but then again thats just me...so for those who likes their kueh sweeter maybe add 20g more sugar per batter. This is exactly as what I made which most people prefer... heh..

Batter A (The base and the top part)
100g sugar
60g rice flour
25g hoon kueh flour
30g all purpose flour
425ml coconut milk (santan)
a drop of pandan essence
a pinch of salt
yellow & red food colouring
Blend all the ingredients for a smooth batter and place it in a measuring jug.

Batter B (The white middle part with grated sweet potato)
 100g sugar
60g rice flour
25g hoon kueh flour
30g all purpose flour
425ml coconut milk (santan)
a pinch of salt
 100-1500g of grated sweet potato (1 used 1 large sweet potato)

Same thing, blend all the ingredients together EXCEPT the sweet potato. Heat over low fire for a few minute just to get the mixture warm. Then add the grated sweet potato and stir for awhile just to warm it up. Set aside.

Prepare your steamer and grease a round 6 inch container with oil. (you can use an 8 inch but then the kueh will be shorter).We not start to layer the kueh. Pour half of Batter A and steam for 10 minutes. Pour all of Batter B and steam for another 10 mins. Lastly pour the last of Batter A and steam for 25 minutes. Remove from steamer and let cool before cutting.