Kuih Talam Ubi (Steamed Tapioca Cake)

Literally translated, it is called Steamed Tapioca Cake or Cassava Cake.  It is a popular traditional malay kuih in Singapore, Malayia and Indonesia.  The main ingredient for the top layer is coconut milk whereas the bottom layer consists of grated tapioca, grated coconut and palm sugar.

Ingredients for bottom layer:
650 g grated tapioca (from about 1.5 kg tapioca)
200 g grated coconut (skinned)
100 g castor sugar
200 g palm sugar (to be sliced and chopped) or dark brown sugar
1 tsp salt
1 cup (250 ml capacity) water
1 tsp chocolate colouring (liquid), optional

Method:
Squeeze the grated tapioca in a coarse muslin cloth until dry.  In a large bowl, combine all ingredients together.  Slightly oil a springform (round cake tin with loose bottom) - 24 cm diameter. Add mixture to springform and spread evenly.  Steam for about 25 to 30 minutes.

Ingredients for top layer:
800 ml (2 cans) coconut milk
80 g rice flour
50 g castor sugar
40 g plain flour
1/2 tsp salt

Method:
In a bowl, combine all ingredients together and mix well.  Strain mixture through a sieve into a medium-size pot.  Cook mixture over low heat, keep stirring until the mixture thickens.  It is important to keep stirring or else the mixture will get lumpy.

Pour mixture over bottom layer and spread evenly.  Cover springform with aluminium foil and steam for about 30 minutes or until the top layer is done.

Before serving, cut kuih into diamond shapes.

Bon Appetit!