Cakes & Bread
Kue Talam Ubi (Layered Purple Sweet Potato Steamed Cake)
Prep
30 min
Cook
35 min
Servings
12
Level
Medium
A beautiful and tempting two-layer purple sweet potato talam cake! The bottom purple layer is made from soft, sweet purple sweet potato, while the top white layer is made from savory coconut milk. A perfect contrast of color and flavor in every bite. A gorgeous steamed cake straight from the Indonesian archipelago.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 g Purple sweet potato layer: purple sweet potato, steamed and mashed
- 100 g rice flour
- 30 g tapioca flour
- 100 g granulated sugar
- 200 ml coconut milk
- 1/4 tsp salt
- 150 ml White coconut milk layer: thick coconut milk
- 40 g rice flour
- 20 g tapioca flour
- 1/2 tsp salt
- 20 g granulated sugar
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👩🍳 Instructions
- 1 Sweet potato layer: combine the mashed sweet potato, rice flour, tapioca flour, sugar, coconut milk, and salt — mix well until smooth
- 2 Coconut milk layer: combine all ingredients and mix well
- 3 Prepare talam molds or a small baking pan, lightly greased with oil
- 4 Steam the empty molds for 5 minutes first to heat them up
- 5 Pour the purple sweet potato layer into the molds, filling them about 2/3 full
- 6 Steam for 15 minutes until set and no longer jiggly
- 7 Carefully pour the white coconut milk layer on top
- 8 Steam again for 10-15 minutes until the white layer is cooked through and firm
- 9 Let cool completely before removing from the molds
- 10 Serve chilled or at room temperature
💡 Tips
• The bottom layer MUST be completely set before pouring the coconut milk layer on top — if it's still jiggly, the layers will mix together
• Fresh purple sweet potato gives a prettier, brighter color
• Cool completely before removing from the molds so the shape stays neat and doesn't fall apart
📊 Nutrition Facts / serving
145
Calories (kcal)
2g
Protein
5g
Fat
26g
Carbs
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