Snacks
Kue Talam Ubi (Sweet Potato Layer Cake), Sweet and Savory Layers
Prep
20 min
Cook
40 min
Servings
12
Level
Medium
Kue talam ubi is a traditional market snack (jajanan pasar) with two contrasting layers: a rich, sweet bottom layer made from yellow sweet potato and palm sugar, and a soft, savory top layer made from coconut milk. The texture is soft and chewy, with a fragrant pandan aroma, making it perfect as an afternoon snack alongside a warm cup of tea. This recipe is easy to follow since the ingredients are simple and the steps are explained in detail.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams, steamed & mashed yellow sweet potato
- 150 grams rice flour
- 30 grams tapioca flour
- 100 grams granulated sugar
- 50 grams, finely shaved palm sugar
- 400 ml (for the bottom layer) thin coconut milk
- 2 leaves, tied into a knot pandan leaves
- 1/2 tsp (for the bottom layer) salt
- 300 ml (for the top layer) thick coconut milk
- 50 grams (for the top layer) rice flour
- 1 tbsp (for the top layer) tapioca flour
- 1/2 tsp (for the top layer) salt
- 1 leaf (for the top layer) pandan leaf
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👩🍳 Instructions
- 1 Steam the yellow sweet potato until tender, peel, then mash while still warm so it doesn't get lumpy.
- 2 For the bottom layer: boil the thin coconut milk, shaved palm sugar, granulated sugar, salt, and pandan leaves while stirring until the sugar dissolves and the mixture comes to a boil. Remove from heat, strain, then let cool briefly.
- 3 Mix the mashed sweet potato with the rice flour and tapioca flour in a large bowl.
- 4 Pour the boiled coconut milk-sugar mixture little by little into the sweet potato mixture while stirring until the batter is smooth and free of lumps.
- 5 Prepare a baking pan or small individual molds, and lightly grease with oil so the cake doesn't stick.
- 6 Pour the bottom layer batter into the molds until halfway full, then steam over medium heat for 15-20 minutes until set (firm).
- 7 While waiting, make the top layer: mix the thick coconut milk, rice flour, tapioca flour, salt, and pandan leaf in a saucepan.
- 8 Cook the top layer over low heat, stirring constantly, until it thickens slightly and gently bubbles; do not let it boil hard. Remove from heat and let cool slightly.
- 9 Once the bottom layer has set, pour the coconut milk top layer over it until the mold is full.
- 10 Steam again for 15-20 minutes over medium heat, covering the steamer lid with a cloth so condensation doesn't drip onto the cake.
- 11 Remove the kue talam and let it cool until completely set before removing it from the molds.
- 12 Cut into pieces or serve directly in the small molds. The kue talam ubi is ready to enjoy.
💡 Tips
• Use sweet, starchy yellow sweet potatoes for a richer flavor and a prettier color.
• Steam over medium heat only; too high a heat will cause holes to form on the cake's surface.
• Line the steamer lid with a clean cloth so condensation doesn't drip down and ruin the texture of the top layer.
• Kue talam tastes better served cold after resting in the fridge for a few hours, as the texture becomes firmer and easier to slice.
📊 Nutrition Facts / serving
145 kkal
Calories (kcal)
2 gramg
Protein
5 gramg
Fat
23 gramg
Carbs
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