I really like all about traditional cakes from indonesia. One of those is Kue Talam Ubi Ungu. Kue Talam Ubi
Ungu has moist and soft texture, slightly glutinous, eye-catching looks and tasteful for sure (sweet, little salty from white layer, and savory taste from using milk coconuts).
Ubi ungu in English is purple sweet potato #PSP. PSP is one variaty of sweet potato. It has special characteristic, the purple color. Purple color in foods mean that it has much of antioxidants. It’s good for protect body from free radicals.
I used two recipe, but originally i saw the recipe from here. I had used my own recipe from the book to make kue talam, but it was too heavy. So, i tried this recipe. First trial, i used recipe which using egg. The review said that kue talam has light texture (using more liquid from milk coconut) and soft (from egg). But, i curious to make kue talam ubi ungu without egg. So, i made another one using the same recipe. Eggs i replaced with water about 75 ml. And i am satisfied to the result. There are differences. When fresh from steamer, i prefer the one which using eggs, but after cooled i choose the one without eggs. The one without eggs has better purple color and softer texture. I modified recipe for the white layer to made it firm.
Layer 1, blend all using blender
180 g purple sweet potato, steam
200 ml heavy coconut milk
50 g rice flour
25 g sago flour
100 g granulated sugar
2 eggs/75 ml water
1/2 tsp salt
Layer 2, mix well
180 ml heavy coconut milk
40 g rice flour
1 tbs sago flour
1/2 tsp salt
How to make :
1. Preheat steamer.
2. Grease molds (cucing) w/ oil.
3. Filling mold with layer 1 batter until 3/4 part of mold.
4. Steam for 10 minutes.
5. Add layer 2 batter until full.
6. Steam again for 10 minutes.
7. Cooled and remove from the mold.
8. Kue Talam Ubi Ungu ready to eat.