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Talam Ebi

  • Low Cost

Serve: 20 Piece

Sticky and chewy savory delight of dried shrimp and coconut milk



  • 50 gram dried shrimp, soaked in hot water, toasted then ground to a paste
  • 2 red chilies, ground to a paste
  • 2 cloves garlic, ground to a paste
  • ½ teaspoon salt 
  • 1 teaspoon sugar
  • 1 tablespoon chopped parsley
  • ¼ glass water

Layer 1

  • 100 gram rice flour 
  • 50 gram sago flour
  • 1 tablespoon sugar 
  • 1 teaspoon salt
  • 4 glasses coconut milk from 1 whole coconut
  • Cooking oil

Layer 2, mixed evenly

  • 2½ glasses coconut milk from 1 whole coconut 
  • 4 tablespoon rice flour 
  • ½ teaspoon salt

Talam is typically chewy and sticky from rice flour mixed with sago flour then cooked in coconut milk, from where it gets its basic savory taste from


  1. Rub oil onto plastic cup.
  2. Sprinkles: Heat oil, sauté garlic and chilies until fragrant. Add in shrimp, salt and sugar. Mix evenly. Add in parsley, quickly remove from heat. Mix well. Set aside.
  3. Layer 1: Blend rice flour, sago flour, sugar, and salt. Blend well. Add in coconut milk. Pour into cup up to 2/3. Steam on medium heat until half-cooked (10 minutes).
  4. Layer 2: Pour to fill cup. Steam until half cooked (10 minutes).
  5. Sprinkle. Add fried sautéed chilies. Rub with oil. Steam again on medium heat until cooked (15 minutes).
Dapur Rasamasa

This recipe has been tested in Rasama's Kitchen


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