Recipe by Dapur Rasamasa
Serve: 27 Piece
Sweet snacks with springy and sticky texture, with savory…
- Inexpensive
Ingredients
Sprinkles:
- 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
Steps
- Rub oil onto plastic cup.
- 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.
- 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).
- Layer 2: Pour to fill cup. Steam until half cooked (10 minutes).
- Sprinkle. Add fried sautéed chilies. Rub with oil. Steam again on medium heat until cooked (15 minutes).
