Talam Ubi (Sweet Potato Talam)

‘Kue Talam’ (Talam Cake) was one of my favorite childhood dessert. Its a gluten free dessert. It’s a unity of sweet on the orange part and savory on the white part. ? Please follow my Instagram @jenscookingdiary if you like my recipes ???


  1. Ingredients A:
  2. 200 gr steamed sweet potato, make purée
  3. 100 gr granulated sugar
  4. 70 gr tapioca flour
  5. 30 gr rice flour
  6. 1/4 tsp salt
  7. 250 ml instant coconut milk
  8. Ingredients B:
  9. 175 ml instant coconut milk
  10. 30 gr rice flour
  11. 15 gr tapioca flour
  12. 1/4 tsp salt


  1. In a big bowl, add sweet potato purée, tapioca flour, rice flour, sugar, and salt. Mix well.

  2. Pour in the instant coconut milk gradually until dissolved. Strain.

  3. Brush the mold with vegetable oil thinly. Pour the mixture into the plastic mold. Steam for 7-10 minutes depending on how big the mold is.
    In a bowl, add all ingredients B. Mix well. Strain.

  4. Pour mixture B on top of mixture A until the mold is full. Steam again for 7-10 minutes. Remove from the heat.

  5. Serve warm or cold! ??

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