Resep Kue Talam Singkong Gula Merah

Name: Resep Kue Talam Singkong Gula Merah
Yield: 20 servings
Cuisine: Indonesian
Ingredients: 2.25 lbs Cassava; 9 oz Brown sugar, fine comb; sugar: 6 tbsp; Salt: 1 tsp; 1/2 piece Grated coconut; 2 cups Coconut milk; 3.5 oz Rice flour; Salt: 1 tsp

The sweet, soft taste of cassava talam is a cherished memory, and there are many variations of this dessert, including the one sweetened with palm sugar.

📊 Medium 🍽 20 servings 👁 6

Ingredients

20 servings

2.25 lbs Cassava
9 oz Brown sugar, fine comb
6 tbsp sugar
1 tsp Salt
1/2 piece Grated coconut
2 cups Coconut milk
3.5 oz Rice flour
1 tsp Salt

Instructions

Heat the steamer, wrap the lid of the steamer with a cloth.
Mix all the ingredients for the coconut milk layer. Stir well until there are no lumps of rice flour, set aside.
Peel cassava, wash clean, grate.
Add brown sugar, granulated sugar, salt and grated coconut. Stir well.
Pour the cassava mixture into the baking dish. Flatten it, don't tamp it too much. Prick the surface with a fork.
Steam the cassava layer for 15 minutes. Use medium heat.
Gently pour the coconut milk solution over the cassava layer. Steam again for 20 minutes/until cooked.
Wait to cool before cutting, serve.
1. Choose a steaming pan with a fairly large diameter so that there is enough baking pan. Like the Supra Rantang 3 Layers (See at Lazada DISCOUNT) which has a diameter of 24 cm. The body of the Supra pan is made of sturdy and quality stainless steel. So, you can be sure that your tray dough will cook evenly. 2. Don't press/compact the cassava layers too much so that the layers cook easily. 3. Prick the cassava layer so that steam enters the layer. The goal is for the tray to be perfectly cooked.

Cakes & Bread