Authentic Indonesian Kue Talam Recipe: A Step-By-Step Guide

Ingredients

300 grams of rice flour
150 grams of sago flour
1000 ml of water
150 grams of sugar
1/2 teaspoon of salt
200 ml of thick coconut milk
50 grams of pandan leaves
1/2 teaspoon of vanilla essence
200 grams of red beans, soaked overnight and boiled until soft
1 teaspoon of vegetable oil for brushing

Steps and instructions

Heat the water and pandan leaves in a pot over medium heat.
Add the sugar and salt to the pot and stir until dissolved.
Reduce the heat to low, then add the rice flour and sago flour to the pot. Stir continuously to avoid lumps.
Continue to cook the mixture until it thickens, approximately 10-15 minutes.
Remove the pandan leaves from the mixture.
Pour half of the mixture into a greased baking tray. Smooth the surface with a spatula.
Spread the boiled red beans evenly over the mixture in the baking tray.
Pour the remaining mixture over the red beans and smooth the surface again.
Cook the mixture in a steamer for approximately 30 minutes, or until firm.
While the mixture is steaming, combine the coconut milk and vanilla essence in a separate pot. Heat over medium heat, stirring continuously, until the mixture thickens.
Once the mixture in the steamer is firm, pour the coconut milk mixture evenly over the top. Steam for an additional 15 minutes.
Remove the tray from the steamer and allow it to cool before cutting into squares and serving.

Tools for making

Mixing bowls - Used for mixing the flours and other ingredients.
Pot - Used for heating the water, pandan leaves, and making the coconut milk mixture.
Baking tray - Used for pouring and steaming the kue talam mixture.
Spatula - Used for smoothing the surface of the kue talam mixture in the baking tray.
Steamer - Used for steaming the kue talam until firm.
Knife - Used for cutting the kue talam into squares before serving.
Brush - Used for brushing the baking tray with vegetable oil to prevent sticking.

Recipe variations

Using different types of flour such as glutinous rice flour or tapioca flour.
Adding grated coconut on top for added texture and flavor.
Replacing the red beans with other fillings like mung beans, coconut, or palm sugar.
Adding food coloring to the top layer for a vibrant appearance.
Adding a layer of sliced fruits such as bananas or jackfruit between the two layers.
Making a savory version by adding minced meat or shrimp to the filling.
Adding pandan extract or pandan paste for a stronger pandan flavor.
Using different types of sweeteners like palm sugar or brown sugar instead of white sugar.
Adding a pinch of cardamom or cinnamon powder to the batter for a hint of spice.
Replacing the coconut milk with almond milk or soy milk for a vegan option.

Recipe overview

Experience a taste of Indonesian cuisine with this delightful Kue Talam recipe. Kue Talam is a traditional Indonesian dessert characterized by its soft and slightly chewy texture, and its unique combination of sweet and savory flavors. It features a dual-layered design; the bottom layer is made of a rice and sago flour mixture infused with pandan leaves, topped with a hearty layer of boiled red beans. The whole dessert is then crowned with a layer of thick coconut milk, providing a creamy and sweet contrast to the mild base. This dessert is typically steamed, resulting in a delicate and moist cake. Expect to use some unique ingredients and techniques, but rest assured, the end result is well worth it. Enjoy the intricate flavors of Kue Talam as a delightful end to a meal or as an afternoon treat.

Common questions

Can I substitute rice flour with another type of flour? Yes, you can use glutinous rice flour as a substitute for regular rice flour in this recipe. However, the texture and final result may vary.
Can I use canned coconut milk instead of fresh coconut milk? Yes, you can use canned coconut milk as a substitute for fresh coconut milk. However, fresh coconut milk typically gives a richer flavor.
How can I store Kue Talam? You can store Kue Talam in an airtight container at room temperature for up to 2 days. After that, it is best to refrigerate them to prolong their freshness.
Can I freeze Kue Talam? Yes, you can freeze Kue Talam. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw them in the refrigerator before serving.
What can I use as a substitute for pandan leaves? If pandan leaves are not available, you can use pandan extract or vanilla extract as a substitute. Adjust the quantity according to the instructions on the packaging.
Can I skip the red beans or use a different filling? Yes, you can omit the red beans or use a different filling of your choice. Some popular alternatives include grated coconut or mung bean paste.

Serving dishes and utensils

Steamer - Used to steam the Kue Talam until it is cooked and firm.
Baking Tray - A tray used to pour and shape the Kue Talam mixture before steaming.
Spatula - Used to smooth the surface of the Kue Talam mixture in the baking tray.
Pot - Used to heat and cook the mixture for the Kue Talam, including the coconut milk mixture.
Brush - Used to brush the baking tray with vegetable oil to prevent sticking.

Origin stories

Kue Talam is a traditional Indonesian dessert that has been enjoyed for generations. Its name derives from 'talam,' which means 'tray' in Indonesian, reflecting how this delightful dessert is prepared in a rectangular or square tray before being cut into individual servings. Though it is commonly found throughout the archipelago, Kue Talam is particularly beloved in the regions of Sumatra and Java where it is often served during family gatherings, festive occasions, and as a special treat during afternoon tea. This simple yet satisfying dessert is a testament to the versatility and creativity of Indonesian cuisine, blending humble ingredients like rice and sago flour with the rich, tropical flavors of coconut and pandan leaves.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.