Talam Keladi

Ok so today marks the second day of Yam cooking ... there's 6 so I Guess I'll be cooking yam Everyday!

Chop and boil 1 yam. Usually it weighs between 100-150g. It's fine. It doesn't change the taste or texture of the kuih.

Drain and set aside.

For the white base of this kuih, just mix all the ingredients in a pot and cook on slow fire until slightly thickened. Remove from fire and add in the boiled yam.

2/3 cups rice flour
1 tablespoon tapioca flour
1/2 tsp salt
2 tablespoons sugar
330ml of coconut milk (i used 100ml kara 230ml water)

See the chopped boiled yam in between? 1 yam is perfect for this recipe. Grease a 6x6 takeaway container and pour the mixture in. Steam for about 20min.

Next we make the purple layer of this kuih. Yams are supposed to be purple so I added a few drops of purple food Colour to the mixture. Same thing just add all the ingredients in a pot and slow cook it until just slightly thickened and pour over the steamed white layer.

1/2 cups all purpose flour
80g sugar
1 egg
250ml coconut milk (I used 80ml kara and 170ml water)
A tiny pinch of salt
Purple food Colour

Pour the purple layer on top of the white layer and steam for another 40min. Chill and serve

Talam Berlauk

I love love love talam Berlauk Kukus!! What's usually more popular is the Kuih Berlauk which is oven baked.

So since Mr Hubs went to Bogor and bought me a whole load of Yams, time to make it! The pic is a little blurry cuz of all the steam from steamer. And no I forgot to take a proper pic :-(

For the filling / topping -

1 large onion (sliced)
1 garlic (minced)
Minced beef 200g
1-2 Chillis (sliced)
1 tsp turmeric powder
1 tsp chicken stock powder
Salt to taste
A bunch of spring onions & parsley (chopped)
Fried shallots (bawang goreng)

Sautéed the onions, garlic and Chili in oil until fragrant and add beef and seasonings. Lastly add in the chopped herbs and fried shallots. You can all more Chilli if you like it spicy.

For the base you only need ONE yam.. the root part and only 100-150g worth of chopped, boiled yam.

Drain and mash the yam

For the base, all you need is to mix all of the following ingredients in a pot and cook over slow fire until slightly thickened. Then add the mashed yam in. Add also about 1-2 spoonful of topping into the mixture. The perfect size for this quantity is the 6x6 takeaway plastic container

90g rice flour
20g corn flour
10g all purpose flour
500ml coconut milk. (I used 150ml Kara and added 350ml water)
Salt to taste

Grease the container and pour the base mixture in and steam for 15min. Then pour all the topping and continue steaming for another 45min. You need to cool the dish completely before cutting so that it's firm. Trust me if you're impatient, all you'll get is a mushy savoury bubur sumsum.. (yes I talk from experience :-))