Kue talam is a classic Indonesian steamed cake. There are several variations of kue talam; sweet and savoury. The savoury kue talam made with a combination of rice flour and tapioca starch, it gives a soft and bouncy texture to the steamed cake.
Kue Talam Sambal Kering
Kue Talam (Steamed Rice Cake)
- 125g rice flour
- 25g tapioca starch
- 500 ml of coconut milk
- 1 teaspoon sugar
- a pinch of sea salt
Sambal Kering (Dried Sambal)
- dried anchovies
- dried sakura shrimp
- red chillies
- bird’s eye chillies
- sea salt and sugar to taste
- Fried dried anchovies and sakura shrimp for about 2-3 minutes or until just cooked and slightly brown. Remove from the heat and drain on paper towel.
- Using a food processor or mortar and pestle grind shallots, garlic and chillies separately until they form a coarse paste.
- Heat oil in a wok or frying pan over medium-high heat. Add shallots and garlic, stir-fry for about 3 minutes or until fragrant.
- Stir in ground chillies, fried anchovies and sakura shrimp. Cook over medium heat until it turns into a darker shade. Season with salt and sugar and continue to cook until for 2 minutes. Turn off the heat and let the sambal cool.
- Oil the 15cm round mould, set aside. Preheat the steamer
- Combine rice flour, tapioca starch, salt and sugar in a medium bowl. Slowly pour half of the coconut milk and whisk until no lump.
- In a medium saucepan cook the coconut milk over medium heat until just boiling. Stir in the rice flour mixture and cook for about 5 minutes or until the mixture thickening. Turn off the heat.
- Pour the rice cakes mixture to the cake mould and steam for 30 minutes. Remove rice cake from steamer and let it cool completely before unmoulding. Cut and serve with dried sambal topping.