Skip to main content

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


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


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.


Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W