Kuih Talam Ubi Ungu

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Indonesian, Malaysian

Diet: Gluten Free

Servings: pcs

Calories: 169kcal

Author: Claudia

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.

Nutrition