Hello food lovers...
Have you ever tasted this unique food?
This food called Talam Cake, it is a type of traditional snack that can be found in various region in Indonesia.
Although currently the cake has spread throughout Indonesia, but the cake is a traditional Betawi cake is estimated to be more 500 years old. This cake gets influence from Chinese and Dutch culinary who inhabit the Batavia area (Jakarta).
Talam cake has a sweet and savory taste. The savory taste of the talam cake comes from coconut milk which is one of the main ingredients. During Ramadhan month, talam cakes are one of the breaking the fast menus.
This traditional cake is included in wet cake category, so it won't last long when served.
The basic ingredient for making talam cake is rice flour. Talam cake have various flavors according to the ingredients you want to use. One variant of the talam cake is Talam ebi, which we will make this time, So follow the steps below :
FOR 20 PIECES
INGREDIENT :
250 g Rice flour
400 ml Warm coconut milk
400 ml Boiling coconut milk
1 tbs Sugar
1/2 tsp Salt
1/4 Ground pepper
Top layer :
2 tbs Rice flour
250 ml Coconut milk
1/2 tsp Salt
Dried Shrimp Sprinkle :
75 g Dried shrimp, fried without oil and pounded
1-2 Red chilies, finely sliced and fried
1 tsp Fried sliced garlic, finely ground
1 tbs Sugar
1/2 tsp Salt
1 tbs Chopped Chinese parsley
HOW TO MAKE :
1. Dried shrimp sprinkle : Saute dried shrimp with 1 tbs oil until fragrant, add garlic,salt and sugar. Stir quickly, remove from heat and cool. Mix in red chilies and chopped parsley.
2. Bottom layer : Mix rice flour, salt, sugar, and ground pepper evenly.
3. Pour in warm coconut milk, stir thoroughly to combine. Strain if necessary.
4. Pour mixture into small molds greased with oil, up to 2/3 full. Steam for around 10 minutes.
5. Top layer : Mix and stir all ingredients, and pour on top of bottom layer, when it is starting to set.
6. Steam again for 45 minutes until the cake is cooked overall.
7. Remove from heat, Serve sprinkled with dried shrimp on top. Do this when cake is still steamed hot, so sprinkled shrimps stick to cake surface.
