I finally took up a class and mastered the recipes of these steamed local delights...typical Traditional Malaysian cakes. Now available for orders in trays or small containers. The photos are various types of Kuih Talam, Seri Muka and Marble Pudding/Talam.
These local steamed favorites can vary in texture according to the individual's taste. The more eggs in the recipe would undoubtedly give a softer texture which would be yummy if trying out at home. The firmer texture is obtained when the eggs are cut down in the recipe and this would make it easier to cut into neat pieces...usually a norm when it is for commercial purposes.
I will share a recipe of this local delight in a future post together with the various types and pricing.
Marble Talam of various Flavours
Many different types of Talam can be created once the base recipe is known, adding different flavors, colors and layers to this Local Delight. The above marble effect is pretty new and it is a cool technique. This is quite a modern twist from the traditional Kuih Talam.
Kuih Seri Muka
Various Flavours of Kuih Talam
Kuih Talam is also steamed and known as a tray cake which is actually a pudding of sorts, usually consisting of two or more layers of different colors and flavours. The top layer is a standard, made from rice flour and coconut milk, while the bottom layer is made from various different ingredients to create different individual flavours ...hence a variety to choose from. I even learned how to make a Peanut Butter Talam and a Bread Pudding Talam which was quite interesting.
