Kue talam
 Minangversion of coconut sugar flavoured kue talam with white-brown colour, cut in rectangular form | |
| Alternative names | Talam, kuih talam |
|---|---|
| Type | Steamed sweet coconut layered cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Serving temperature | Room temperature |
| Main ingredients | Rice flour,coconut milk, sugar |
Kue talamis anIndonesiankueor traditionalsteamedsnack made of arice flour,coconut milkand other ingredients in a mold pan calledtalamwhich means "tray" inIndonesian.[1]The cake mold used to create kue talam are either larger rectangular aluminium tray or smaller singular cups made from ceramics, aluminium, melamine or plastic.[2]
Kue talam and its variations are commonly found in various Indonesian regional cuisine traditions; fromBetawi,Minang,Malay,Batak,toSundaneseandJavanese.Kue talam was introduced by theSino-BurmesetoLower Myanmar,where it is known askway talan(ကွေတာလန်း).[3]
Kue talam usually has two layers; the top one is white made from savoury creamy coconut milk, while the bottom one is coloured according to each variant's recipe. The greenpandanflavour, the yellow yam and the brown coconut sugar flavours are the most common one.
Ingredients
[edit]The basic ingredients of kue talam arerice flour,coconut milk,granulatedsugar,salt,and pandan leaves.[4]Other ingredients might be included to create the lower coloured part.
The top one is white and made simply using more coconut milk, rice flour, sugar and salt, and usually tastes savoury, mild sweet with softer creamy consistency. The bottom one is a little bit firmer and has colours according to added ingredients. The bottom coloured layer are poured first into the mold. After being half cooked being steamed for some times, the white layer is added on top and steamed further.[5]
Themoldbeing used traditionally is rectangular aluminium tray mold, hence the nametalam(tray), thus the cake is required to be cut into rectangular or square shape prior of serving. Today however, the singular small cups akin tochawan(Chinese teacup) are often used as mold; either made from ceramics, aluminium, plastic ormelamine.
Variations
[edit]
Sweet
[edit]Kue talam normally tastes sweet and consists of two layers, white top and coloured bottom. Kue talam could be made in various flavours which contributes to the colours of the bottom part, they are:
- Green: the green bottom kue talam is usingsujior the green juice acquired frompandan leaf.[4]
- Brown: the brown colour is acquired fromgula merahorgula jawa(coconut sugar).[6]
- Yellow: the yellow bottom is acquired from red or yellowsweet potato,[2]pumpkin or corn.
- Purple: the purple colour is acquired fromubi unguorpurple yamortaro.[7]
Savoury
[edit]Most of kue talam tastes sweet, however there is also a salty and savoury variants that usesebiordried shrimpfor flavour, which is calledtalam udangor "shrimp talam" in Betawi cuisine of Jakarta.[8]
See also
[edit]
References
[edit]- ^"Google Translate".translate.google.com.Retrieved2020-06-06.
- ^abInc, Tastemade."Kue Talam ~ Resep".Tastemade(in Indonesian).Retrieved2020-06-07.
{{cite web}}:|last=has generic name (help) - ^"ခေါက်ဆွဲစားတဲ့ မြန်မာများ".BBC News မြန်မာ(in Burmese).Retrieved2021-01-14.
- ^ab"Kue Talam Tepung Beras Pandan Lembut Istimewa - Resep".ResepKoki(in Indonesian).Retrieved2020-06-06.
- ^Times, I. D. N.; Cahya, Putriana."Resep Bikin Kue Talam Pandan yang Sederhana, Cocok buat Acara Spesial".IDN Times(in Indonesian).Retrieved2020-06-07.
- ^"Resep Kue Talam Gula Merah oleh Rini Julia".Cookpad(in Indonesian).Retrieved2020-06-07.
- ^"Resep Kue Talam Ubi Ungu".Endeus TV(in Indonesian).Retrieved2020-06-07.
- ^Purwanti, Selvi (2016-01-13)."Talam Udang Khas Betawi yang Menggugah Selera".MerahPutih.Retrieved2020-06-07.
External links
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