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Kuih Talam Ubi Kayu & Sago



I love the natural colour of this kuih. It consists of three layers. They are made with tapioca and sago. You can coat the kuih with some freshly grated coconut just before serving too.





Kuih Talam Ubi Kayu & Sago

Ingredients

Bottom Layer
300 Grated Tapioca/Cassava (from 1 Medium Size)
60 to 80 grams Cane Sugar
A Big Pinch of Sea Salt
120 ml Coconut Milk
30 ml Water
1 tsp Tapioca Starch

Middle Layer
100 Grams Sago, soaked an hour & drain well
50 ml Water
1/4 Cup Grated Coconut
100 to 120 Grams Palm Sugar/Gula Melaka
2 Pandan Leaf, knotted

Top Layer (Coconut)
100 Grams Sago, soaked and hour & drain well
60 ml Coconut Milk
60 to 80 Grams Cane Sugar
1/4 Cup Grated Coconut
5 Pandan Leaf, pounded
A Big Pinch of Sea Salt

Equipment: 8 inches Pan, lined with Banana leaf
A Steamer

Method

Bottom Layer: Combine the tapioca, water, coconut milk, cane sugar, sea salt, and tapioca starch. Cook on moderate heat until the mixture has thickens.

Pour into the baking tin and steam on high heat for about 20 minutes. Meanwhile, make the second/middle layer.

Middle/Second Layer: Add water, palm sugar & pandan leaf. Bring it to a boil and simmer until sugar dissolves. Discard the pandan leaf, and strain the sugar mixture into the sago. Then pour into the tapioca layer and steam for another 15 minutes.

Bottom/Third Layer: Combine coconut milk and pandan juice, strain into a small pot. Add sugar and simmer until all the sugar has melted. Then add sago, grated coconut and a big pinch of sea salt. Pour everything into the Palm sugar sago layer. Steam for 20 minutes.

Remove and let cool completely before serving. The tapioca kuih can be slice into any shape of your choice and coat with grated coconut, if desired.

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