Kueh Talam Ubi (Tapioca) Recipe

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Bottom Layer:

1) 900g tapioca, grated

2) 250g castor sugar

3) ½ tsp salt

4) 350ml thick coconut milk

Top Layer (sift):

1) 80g rice flour

2) 90g tapioca flour

3) 1 tsp green pea flour

4) 1 tsp salt

5) 225ml thick coconut milk

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How to make Kueh Talam Ubi (Tapioca)

TO MAKE THE BOTTOM LAYER;

1) Squeeze off excess liquid from the grated tapioca and combine with sugar, salt and thick coconut milk in a non-stick pan.

2) Cook over low heat until mixture turns into a thick batter. Pour the batter into a lightly-greased 23cm square tray.

3) Steam for 20 minutes.

FOR THE TOP LAYER:

1) Combine the different types of flour, salt and coconut milk in a non-stick pan.

2) Cook until mixture turns into a soft paste-like batter. Pour batter over the tapioca layer and steam for 15-20 minutes.

3) Remove the talam from the steamer and let it cool completely before cutting into square serving pieces.