How to Make Kek Talam: A Steamed Coconut Layer Cake From Malaysia

Kek Talam, a beloved Malaysian two-layered steamed cake, is a delightful treat that combines the subtle sweetness of coconut milk with the light, airy texture of steamed rice flour. This visually appealing dessert, with its distinct layers of white and green, is not only a feast for the eyes but also a harmonious blend of flavors and textures that will tantalize your taste buds. Whether you’re a seasoned baker or a novice looking for an easy yet impressive dessert, this Kek Talam recipe is sure to become a family favorite.

A Taste of Malaysian Heritage: The Story of Kek Talam

Kek Talam holds a special place in Malaysian cuisine, often gracing festive occasions and family gatherings. Its origins can be traced back to the kitchens of the Malay Archipelago, where steaming was a popular cooking method. The use of readily available ingredients like rice flour and coconut milk reflects the resourcefulness of traditional Malay cooking. Today, Kek Talam continues to be a symbol of Malaysian culinary heritage, enjoyed by people of all ages.

Let’s Get Steaming: Ingredients You’ll Need

For the Bottom Layer:

• 1 cup rice flour
• 1/2 cup tapioca starch
• 1/4 teaspoon salt
• 1 cup thick coconut milk
• 1/2 cup water
• 1/2 cup sugar
• A few drops of pandan extract (optional, for a subtle flavor enhancement)

For the Top Layer:

• 1 cup rice flour
• 1/4 teaspoon salt
• 1 cup thin coconut milk
• 1/2 cup water
• 1/2 cup sugar
• A few drops of green food coloring (optional)

Kek Talam ingredients

Tools of the Trade: What You’ll Need

• Steamer
• 8-inch square baking pan
• Mixing bowls
• Whisk
• Rubber spatula

Step-by-Step Guide: Creating Your Own Kek Talam Masterpiece

Getting Started:

1. Grease your baking pan: Lightly grease your 8-inch square baking pan with oil and set it aside.
2. Prepare your steamer: Fill your steamer with water and bring it to a boil.

Creating the Bottom Layer:

1. Combine dry ingredients: In a large bowl, whisk together the rice flour, tapioca starch, and salt for the bottom layer.
2. Mix wet ingredients: In a separate bowl, whisk together the thick coconut milk, water, and sugar until the sugar dissolves.
3. Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps.
4. Add pandan extract (optional): If using pandan extract, add a few drops to the batter and mix well.
5. Pour and steam: Pour the batter into the prepared baking pan. Place the pan in the steamer, cover, and steam for 20 minutes.

Crafting the Top Layer:

1. Combine dry ingredients: While the bottom layer is steaming, whisk together the rice flour and salt for the top layer in a clean bowl.
2. Mix wet ingredients: In a separate bowl, whisk together the thin coconut milk, water, and sugar until the sugar dissolves.
3. Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly to prevent lumps.
4. Add food coloring (optional): If using green food coloring, add a few drops to the batter and mix well.
5. Pour over the bottom layer: Once the bottom layer is done steaming, gently pour the top layer batter over it.
6. Steam again: Cover the steamer and continue steaming for another 20-25 minutes, or until the cake is cooked through.

Pouring Kek Talam batter

Tips and Tricks for Kek Talam Perfection:

• Lump-free batter: Make sure to whisk the batter thoroughly to avoid any lumps. If you do encounter lumps, you can strain the batter through a fine-mesh sieve.
• Steaming time: Steaming time may vary depending on your steamer and the thickness of the cake layers. To check for doneness, insert a toothpick into the center of the cake – it should come out clean.
• Coconut milk: Using the right type of coconut milk is crucial. Thick coconut milk is used for the bottom layer to give it a richer flavor and denser texture, while thin coconut milk is used for the top layer to create a lighter, more delicate texture.

Presentation is Key: Serving Your Kek Talam

Once the Kek Talam is fully cooked, remove it from the steamer and let it cool completely before inverting it onto a serving plate. To enhance its visual appeal, cut the cake into diamond-shaped pieces.

Sliced Kek Talam

Kek Talam FAQs: Your Questions Answered

Q: Can I use store-bought pandan extract?

A: Absolutely! Store-bought pandan extract is a convenient alternative to fresh pandan leaves. Look for it in the Asian aisle of your local grocery store.

Q: My top layer turned out a bit rubbery. What happened?

A: Over-steaming can sometimes result in a rubbery texture. Make sure to check for doneness after the recommended steaming time and adjust accordingly.

Conclusion: Enjoy the Sweet Rewards of Your Labor

Congratulations on making your very own Kek Talam! This delightful dessert is best enjoyed fresh, allowing you to savor the delicate flavors and soft texture. Share your culinary masterpiece with family and friends, and let them experience the taste of Malaysia in every bite. Don’t forget to share your experience and photos in the comments below!