Kuih talam ubi kayu

updated 1 Sep 2017

28 Dec 2016
Decided to make kuih talam ubi kayu as there was some tapioca that's been in the kitchen for some time. After peeling the skin, there was only about 300g of good ubi kayu to cook with. So, only enough for a small tray but it was a delicious tray of kuih. The recipe is good - sweetness, texture, method.

http://www.seasaltwithfood.com/2015/08/kuih-talam-ubi-kayu.html

So little ubi - 300g - so, used a small dish

First taste from corner tips - thumbs up!

Tried to cut the kuih nicely

1 Sep 2017: Second attempt using the same recipe. Practise doesn't always guarantee success but it teaches its own lessons.
This time, I grated the tapioca using the food processor's grater. It was more coarse than my hand grating.

1) I reduced the coconut milk to 200ml because I thought the packet 'coconut cream' was thicker than the freshly squeezed coconut milk. Not really. The resulting top layer was a bit flour-y firm instead of the desired delicate coconut soft jelly layer.
2) If I had reduced the rice flour as well, it may have been ok.
3) More salt would have been better, meaning, not just flat half teaspoon. Use taste test.

Top Layer (Coconut):
300 ml Coconut Milk
100 ml Water
15 grams Hoon Kue/Green Pea Flour
50 grams Rice Flour
½ tsp Sea Salt

1 Sep 2017

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