Traditional Market Snacks (Jajanan Pasar): Green Talam Cake, Bugis Cake & Dadar Gulung

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• 250 grams (for the talam) rice flour
• 50 grams (for the talam) tapioca flour
• 700 ml (for the talam) thin coconut milk
• 150 grams (for the talam) granulated sugar
• 100 ml suji and pandan leaf extract
• 1/2 tsp (for the talam) salt
• 300 ml (for the talam top layer) thick coconut milk
• 3 tbsp (for the talam top layer) rice flour
• 250 grams (for the Bugis skin) white glutinous rice flour
• 180 ml (for the Bugis skin) suji and pandan leaf extract
• 1/4 tsp (for the Bugis skin) salt
• 200 grams (for the filling) coarsely grated coconut
• 150 grams (for the filling) shaved palm sugar
• 2 leaves (for the filling) pandan leaves
• 10 sheets (for wrapping the Bugis) banana leaves
• 200 grams (for the Dadar Gulung batter) medium-protein all-purpose flour
• 1 egg (for the Dadar Gulung batter) egg
• 350 ml (for the Dadar Gulung batter) thin coconut milk
• 80 ml (for the Dadar Gulung batter) suji and pandan leaf extract
• 1/4 tsp (for the Dadar Gulung batter) salt
• 200 grams (for the Dadar Gulung filling) grated coconut
• 120 grams (for the Dadar Gulung filling) shaved palm sugar
• 1 leaf (for the Dadar Gulung filling) pandan leaf
• to taste for greasing the molds/pan cooking oil or margarine

👩‍🍳 Instructions

1. 1 Make the Green Talam Cake (bottom layer): In a bowl, mix the rice flour, tapioca flour, sugar, and salt. Gradually pour in the coconut milk and the suji-pandan extract while stirring until smooth and lump-free.
2. 2 Cook the bottom layer batter over low heat, stirring constantly, until it thickens and starts to bubble gently, then remove from heat.
3. 3 Pour the green batter into small greased molds, filling each about 3/4 full. Steam for 15 minutes over medium heat.
4. 4 While waiting, make the top layer: mix the thick coconut milk, rice flour, and a pinch of salt, then cook briefly while stirring until slightly thickened (do not let it bubble).
5. 5 Pour the white coconut layer over the half-cooked green layer, then steam again for 10-15 minutes until fully cooked. Let cool before removing from the molds.
6. 6 Make the coconut filling for the Bugis: Cook the grated coconut, shaved palm sugar, and pandan leaves over low heat, stirring, until the sugar dissolves and the mixture becomes firm and no longer sticky to the touch. Remove from heat and let cool.
7. 7 Make the Bugis skin: Mix the white glutinous rice flour and salt, then gradually add the suji-pandan extract while kneading until you get a dough that can be shaped and is not sticky.
8. 8 Take a small portion of the glutinous rice dough, flatten it in your palm, fill with 1 tsp of the coconut filling, then shape into a ball, sealing well so the filling is not visible.
9. 9 Place each Bugis ball on a piece of banana leaf lightly greased with oil, then wrap it like a tum (folded parcel) or leave it open on the leaf.
10. 10 Steam the Bugis cakes for 20 minutes over medium heat until the skin is cooked through and glossy, then remove and let cool.
11. 11 Make the Dadar Gulung filling: Cook the grated coconut, shaved palm sugar, and pandan leaf with a little water over low heat until the sugar dissolves and is absorbed into the coconut. Set aside.
12. 12 Make the crepe batter: Mix the flour, egg, and salt, then gradually add the coconut milk and suji-pandan extract while stirring until the batter is smooth and lump-free. Strain if needed.
13. 13 Heat a flat non-stick pan over low heat, lightly grease with oil, pour in one ladle of batter, and tilt the pan to spread it thinly into a round shape.
14. 14 Cook until the surface of the crepe is set and no longer sticky (no need to flip), then remove. Repeat until all the batter is used.
15. 15 Fill each crepe with 1-2 tbsp of the coconut-palm sugar filling, fold in both sides, then roll up tightly like an envelope.
16. 16 Arrange all three treats - Kue Talam Hijau, Kue Bugis, and Dadar Gulung - on a serving plate and enjoy while still warm or at room temperature.

💡 Tips

📊 Nutrition Facts / serving

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