Traditional Market Steamed Cakes: Kue Talam, Nagasari & Getuk Lindri

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• 200 grams (for Kue Talam) Rice flour
• 50 grams (for Kue Talam) Sago/tapioca flour
• 150 grams (for Kue Talam) Granulated sugar
• 600 ml (for Kue Talam, divided in 2) Thick coconut milk
• 2 leaves Pandan leaves
• 1/2 tsp (for Kue Talam) Salt
• 1 tsp Pandan paste or suji leaf water
• 150 grams (for Nagasari) Rice flour
• 2 tbsp (for Nagasari) Sago flour
• 500 ml (for Nagasari) Coconut milk
• 100 grams (for Nagasari) Granulated sugar
• 1/4 tsp (for Nagasari) Salt
• 4 pieces, cut into chunks Kepok or raja banana
• 1 leaf (for Nagasari) Pandan leaf
• to taste for wrapping Banana leaves
• 1 kg (for Getuk Lindri) Cassava
• 150 grams (for Getuk Lindri) Granulated sugar
• 1/2 coconut (for topping) Grated coconut
• 1/2 tsp (for Getuk Lindri and coconut topping) Salt
• to taste Red, green, and yellow food coloring
• 1/4 tsp (optional, for Getuk Lindri) Vanilla powder

👩‍🍳 Instructions

1. 1 KUE TALAM - Bottom layer (savory): Mix 100 grams rice flour, 25 grams sago flour, 75 grams granulated sugar, 300 ml coconut milk, and 1/4 tsp salt. Stir until smooth with no lumps, then cook over low heat while stirring until slightly thickened, then remove from heat.
2. 2 Pour the bottom layer batter into a small greased pan or molds, and steam for 15 minutes over medium heat until half-cooked.
3. 3 Top layer (sweet): Mix the remaining rice flour, sago flour, sugar, coconut milk, salt, and pandan paste. Cook while stirring until slightly thickened, then remove from heat.
4. 4 Pour the top layer over the half-cooked bottom layer, then steam again for 20-25 minutes until fully cooked and set. Let cool before slicing into pieces.
5. 5 NAGASARI - Mix the rice flour, sago flour, sugar, salt, and coconut milk in a pot. Add the pandan leaf, and cook over low heat while continuously stirring until the batter thickens and starts to bubble.
6. 6 Prepare the banana leaf, take 2 tbsp of the batter, place it on the leaf, add 2-3 pieces of banana in the center, then cover again with 1 tbsp of batter on top.
7. 7 Wrap neatly like lontong (rice cake) or a pastel pastry, securing both ends with a toothpick or by folding the ends inward. Repeat until all the batter is used up.
8. 8 Steam the nagasari for 20-25 minutes over medium heat until cooked and the banana leaf turns a deep green color. Remove and let cool.
9. 9 GETUK LINDRI - Peel the cassava, wash thoroughly, cut into pieces, then steam for 30-40 minutes until completely soft and evenly cooked.
10. 10 While still hot, mash the cassava by pounding it or processing it in a food processor, then mix in the granulated sugar, salt, and vanilla. Stir/knead until well combined and smooth in texture.
11. 11 Divide the dough into 3 portions, color one red, one green, and leave one portion white (or use colors of your preference).
12. 12 Feed the dough through a noodle press/getuk lindri press (or a special mold) to form the wavy noodle shape characteristic of getuk lindri. If you don't have the tool, you can shape it into flat rounds by hand.
13. 13 Steam the grated coconut mixed with a little salt for 5 minutes to make it last longer, then sprinkle it over the getuk lindri before serving.
14. 14 Serve all three traditional market snacks together on one tray with warm tea or coffee, and enjoy the deliciousness of these homemade traditional treats.

💡 Tips

📊 Nutrition Facts / serving

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