Kuih Talam Ubi Ungu (Purple Sweet Potato Coconut Cake)
This post may contain affiliate links.Talam Ubi Ungu is a traditional Indonesian steamed cake made with purple sweet potato, coconut milk, rice flour, and tapioca flour. With its beautiful purple color and soft, bouncy texture, this naturally gluten-free dessert is as delicious as it is eye-catching.
A Quick Look at the Recipe
🏷️ Recipe Name: Kuih Talam Ubi Ungu
⏱️ Ready In: ~ 45 minutes
🍽️ Serves: 12 pieces
🔥 Calories: 169 kcal per piece (estimate)
🧾 Main Ingredients: Purple sweet potatoes, coconut milk, sugar, salt, rice flour, tapioca flour.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with step by step guide.
Have a question? Ask AI!
Talam Ubi Ungu—or Kuih Talam Ubi Ungu—is one of my favorite traditional Indonesian desserts. Like other kuih talam varieties, this layered steamed cake combines coconut milk, rice flour, and tapioca flour to create its signature soft and slightly chewy texture. The vibrant purple sweet potato layer adds natural sweetness and a stunning color contrast against the creamy coconut topping.
This traditional dessert is naturally gluten-free and dairy-free because it uses rice flour, tapioca flour, coconut milk, and purple sweet potato instead of wheat flour or dairy products.
Kuih Talam comes in many flavors—such as Talam Labu, Kuih Talam Pandan (future), and cassava variations—each offering its own twist on this beloved treat. They’re surprisingly easy to make and can be molded into various shapes, making talam ubi ungu a simple yet elegant dessert for any occasion.
If you love purple yam, be sure to check out other traditional desserts like Purple Bugis Mandi, Purple Yam Ang Ku Kueh, or Purple Yam Candil. For something a little different, try Ube Mochi Pancake or make a batch of creamy Ube Spread to enjoy on toast, bread, or desserts.
Why You Will Love This Recipe
Recipe Ingredients
Ingredients to Note
Purple Sweet Potato / Purple Yam – Choose purple sweet potatoes with deep purple flesh for the best color. Steam until fork-tender before mashing so the batter blends smoothly and evenly.
Coconut Milk – Use full-fat canned coconut milk for the richest flavor and creamiest coconut layer. Shake or stir well before measuring, as the cream often separates from the liquid.
Sugar – Regular granulated sugar works perfectly, but caster sugar dissolves faster. You can adjust the sweetness slightly depending on the sweetness of your purple sweet potatoes.
Rice flour – Rice flour gives the cake structure while keeping it soft and tender. Since it contains no wheat, it also helps make this dessert naturally gluten-free.
Tapioca Flour – Tapioca flour creates the signature chewy, bouncy texture found in many Indonesian and Southeast Asian desserts. Don’t substitute it with all-purpose flour, or the texture will be very different.
Be sure to check out the full recipe and ingredient list below
Variations
There are many variations of this kuih talam. You will see green and white (using pandan extract), orange and white (using pumpkin or sweet potato), brown and white (using cassava).
How To Make Kuih Talam
STEP 1: Prepare the purple yam. Wash the purple yam away from dirt. You may peel it first or later after steaming. Steam for 15 minutes, and check with a fork if they are soft enough to go through. Use a fork or food processor to mash the steamed yam. Try to make it as smooth as you can. You can sieve it later after mixing.
STEP 2: Mixing the ingredients. Add the sugar, rice flour, tapioca flour, salt, purple sweet potato puree, and coconut milk. Mix well using a spatula (Images 1, 2).
STEP 3: Smooth the batter. Sieve it using a fine mesh sieve and a spoon to press the pulp out. You will have a fine mixture of purple color (Images 3, 4). Please note that the purple batter is quite thick.
STEP 4: Mix the coconut layer. Mix coconut milk, sugar, rice flour, tapioca flour, and salt well. Use a spatula to mix it well (Images 5, 6). Sieve the white mixture so it has a smooth white texture (Images 7, 8).
STEP 5: Preheat the steamer. While assembling the cake layers, you can start preheating the steamer. Brush some oil to the pudding mold you want to use. You can use your favorite pudding mold.
STEP 6: Pour the mixture into the mold. Let’s get creative here! You can pour the white and purple mixture layer by layer (Images 9, 10, 11). You need to steam each layer for at least 5 minutes. When you are done pouring all the mixture, take out the mold from the steamer. Let it cool afterwards.
STEP 7: Take out the cake from the mold. Press the mold a little bit or use a fork to tilt the side of the cake from inside (Image 12). It should be easy to remove the cake from the mold. Enjoy your mini Kue Talam!
Pro Tips
- Peel before or after steaming. Purple sweet potatoes are easy to peel either way, so choose whichever method you find more convenient.
- Mash while still warm. Warm sweet potatoes are much easier to mash smoothly with a fork, potato masher, or food processor.
- Strain the batter. For the smoothest texture, always strain the batter before pouring it into the molds. This removes lumps and creates silky, even layers.
- Lightly grease the molds. A thin coating of oil helps the cakes release cleanly after steaming without sticking.
- Steam over medium heat. Steaming too aggressively can create an uneven surface and cause excess water droplets to fall onto the cakes. Wrap the lid with a kitchen towel if needed.
Serving Suggestions
Kuih Talam Ubi Ungu is best served at room temperature to enjoy its soft, bouncy texture. It makes a beautiful addition to an afternoon tea spread or a traditional Indonesian dessert platter.
Pair it with traditional treats like Gemblong with its sticky caramel coating or Kue Lumpur for a comforting snack selection. For drinks, serve it with a warm cup of Wedang Jahe or Ginger Lemon Drink. If you prefer something refreshing, try a glass of Lychee Tea or Lychee Soda—their light, fruity flavor pairs wonderfully with the creamy coconut and earthy purple sweet potato.
Kuih Talam Ubi Ungu FAQs
It is a traditional dessert in South East Asia made from purple sweet potatoes and coconut milk. It has two layers: the bottom is a smooth, sweet purple sweet potato mix, and the top is a creamy coconut milk layer. Steamed together, it creates a soft, chewy texture and a vibrant purple color, perfect as a snack or dessert.
Purple yam has a deep purple skin and flesh. The color is rich and vibrant, and the flesh is firm and starchy.
Taro has a brown, rough, hairy exterior with pale, white or off-white flesh that has a slightly purple or pinkish hue.
Tapioca flour is a crucial ingredient in Talam Ubi Ungu, as it gives the dessert its unique texture. You should use tapioca flour and rice flour for the best results and to achieve the soft and bouncy texture.
Yes. Talam Ubi Ungu is naturally gluten-free because it uses rice flour and tapioca flour instead of wheat flour. Always check ingredient labels if you have a severe gluten allergy or celiac disease.
Yes. You can make it a day in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before serving for the best texture.
A grainy or lumpy texture is usually caused by unstrained batter or improperly mashed sweet potatoes. For the smoothest results, mash the sweet potatoes while warm and strain the batter before steaming.
Yes. Talam Ubi Ungu is naturally gluten-free because it uses rice flour and tapioca flour instead of wheat flour. Always check ingredient labels if you have a severe gluten allergy or celiac disease.
Storage and Reheating
This cake is best enjoyed fresh on the day you make it, when the layers are soft and the flavors are at their best. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
To bring back its soft texture, simply reheat by steaming for 5–10 minutes until warm. Avoid microwaving, as it can make the texture rubbery. For best results, let the cake come to room temperature for a few minutes before reheating.
Kuih Talam Ubi Ungu
Equipment
- 1 potato masher (or food processor)
- 1 whisk
- 1 strainer
- 12 pudding mold size may vary
Ingredients
Purple Layer
- 250 gr sweet potatoes purple
- 200 ml coconut milk
- 100 gr sugar
- ½ tsp salt
- 2 tbsp rice flour
- 80 gr tapioca flour
White Layer
- 250 ml coconut milk
- 1 tbsp sugar
- ½ tsp salt
- 30 gr rice flour
- 30 gr tapioca flour
Instructions
- Prepare the purple yam. Wash the purple yam away from dirt. You may peel it first or later after steaming. Steam for 15 minutes, and check with a fork if they are soft enough to go through. Use a fork or food processor to mash the steamed yam. Try to make it as smooth as you can. You can sieve it later after mixing.
- Mixing the ingredients. Add the sugar, rice flour, tapioca flour, salt, purple sweet potato puree, and coconut milk. Mix well using a spatula.
- Smooth the batter. Sieve it using a fine mesh sieve and a spoon to press the pulp out. You will have a fine mixture of purple color (Images 3, 4). Please note that the purple batter is quite thick.
- Mix the coconut layer. Mix coconut milk, sugar, rice flour, tapioca flour, and salt well. Use a spatula to mix it well. Sieve the white mixture so it has a smooth white texture.
- Preheat the steamer. While assembling the cake layers, you can start preheating the steamer. Brush some oil to the pudding mold you want to use. You can use your favorite pudding mold.
- In another bowl, put Pour the mixture into the mold. Let's get creative here! You can pour the white and purple mixture layer by layer. You need to steam each layer for at least 5 minutes. When you are done pouring all the mixture, take out the mold from the steamer. Let it cool afterwards.in coconut milk, sugar, salt, rice flour, and tapioca flour. Mix well.
- Take out the cake from the mold. Press the mold a little bit or use a fork to tilt the side of the cake from inside. It should be easy to remove the cake from the mold. Enjoy your mini Kue Talam!
Video
Notes
- Peel before or after steaming. Purple sweet potatoes are easy to peel either way, so choose whichever method you find more convenient.
- Mash while still warm. Warm sweet potatoes are much easier to mash smoothly with a fork, potato masher, or food processor.
- Strain the batter. For the smoothest texture, always strain the batter before pouring it into the molds. This removes lumps and creates silky, even layers.
- Lightly grease the molds. A thin coating of oil helps the cakes release cleanly after steaming without sticking.
- Steam over medium heat. Steaming too aggressively can create an uneven surface and cause excess water droplets to fall onto the cakes. Wrap the lid with a kitchen towel if needed.
This has to be the prettiest dish ever! Thanks for the detailed instructions.
These are amazing. They turn out absolutely beautiful, and they’re surprisingly easy to make. I am already cited to make more purple yam steamed cakes!
I love this Southeast Asian dessert! Kuih Talam turns out so easy to make. With purple sweet potato you can make it look more attractive and more flavorful!