Posted by: Jonjon | July 16, 2009

Asian – Talum Ubi Kayu 8.5/10

Asian – Talum Ubi Kayu 8.5/10

July 16 2009

cassava, tapioca starch, gula melaka, sugar, water, Topping =
rice flour, green bean flour, salt, coconut milk

1 lb frozen grated cassava – thaw and drain 453g =113g
1/2 cup tapioca starch 1/8 cup
1 small block/8 oz gula melaka/jawa 226g =56g
1/4 cup sugar 1TB spoon of sugar
2 cups water(use 400 ml if cassava is not drained) 1/2 cup

40g rice flour =10g
1 1/2 tbsp green bean flour 5.625ml
1/2 tsp salt 1/8tsp
300ml coconut milk 75ml

Put gula melaka/jawa and water in a microwave-safe bowl and microwave on high for 2 – 4 minutes, until gula melaka/jawa is dissolved. Strain through a fine sieve.
Add in drained cassava and tapioca starch and stir well to combine.
Microwave on high one minute at a time, stirring after every one minute. Cook until mixture has thickened slightly.
Grease lightly a 9 inch cake pan and pour thickened cassava mixture in. Level the top and steam for 15 – 20 minutes until cassava is thoroughly cooked.
Prepare the topping, by mixing all the ingredients in a microwave-safe bowl, microwave on high for 1 minute, stir, and continue for another 1 minute, mixture should thicken slightly.
Scratch the top of cooked cassava and pour in the topping.
Continue to steam for 10 minutes until the topping is firm and cooked through.
Remove from steamer and allow to cool before cutting into bite-size.

Hmm, the topping was quite nice, it was had a thick texture. The kueh itself was just mildly sweet, and had a very nice purple tone to it. In terms of taste, the texture was pudding like..and flavor..hmmm…slight cassava taste with sugar….kinda like what you’d imagine just by looking at the recipe I guess. But I quite liked it, perhaps because of the novelty of using cassava.


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