Talam Singkong

Serves 1
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Directions

  1. 1Peel the cassava.
  2. 2Peel the cassava.
  3. 3Peel the cassava.
  4. 4Wash the cassava, then grate it.
  5. 5Wash the cassava, then grate it.
  6. 6Wash the cassava, then grate it.
  7. 7Squeeze the grated cassava to remove the bitter water, only using the cassava pulp.
  8. 8Squeeze the grated cassava to remove the bitter water, only using the cassava pulp.
  9. 9Squeeze the grated cassava to remove the bitter water, only using the cassava pulp.
  10. 10Grate the coconut.
  11. 11Grate the coconut.
  12. 12Grate the coconut.
  13. 13In a bowl, combine cassava pulp, grated coconut, granulated sugar, palm sugar, salt, vanilla powder, tapioca flour, and coconut milk.
  14. 14In a bowl, combine cassava pulp, grated coconut, granulated sugar, palm sugar, salt, vanilla powder, tapioca flour, and coconut milk.
  15. 15In a bowl, combine cassava pulp, grated coconut, granulated sugar, palm sugar, salt, vanilla powder, tapioca flour, and coconut milk.
  16. 16Add cassava starch that was already settled.
  17. 17Add cassava starch that was already settled.
  18. 18Add cassava starch that was already settled.
  19. 19Mix well.
  20. 20Mix well.
  21. 21Mix well.
  22. 22Pour the mixture into molds.
  23. 23Pour the mixture into molds.
  24. 24Pour the mixture into molds.
  25. 25Steam until cooked.
  26. 26Steam until cooked.
  27. 27Steam until cooked.
  28. 28Combine rice flour, cornstarch, tapioca flour, granulated sugar, salt, vanilla powder, thick coconut milk, and water in another bowl to prepare the white layer.
  29. 29Combine rice flour, cornstarch, tapioca flour, granulated sugar, salt, vanilla powder, thick coconut milk, and water in another bowl to prepare the white layer.
  30. 30Combine rice flour, cornstarch, tapioca flour, granulated sugar, salt, vanilla powder, thick coconut milk, and water in another bowl to prepare the white layer.
  31. 31Mix well.
  32. 32Mix well.
  33. 33Mix well.
  34. 34Strain to make it smooth.
  35. 35Strain to make it smooth.
  36. 36Strain to make it smooth.
  37. 37Pour over the steamed cassava cake.
  38. 38Pour over the steamed cassava cake.
  39. 39Pour over the steamed cassava cake.
  40. 40Steam again for about 10 minutes.
  41. 41Steam again for about 10 minutes.
  42. 42Steam again for about 10 minutes.

Ingredients

  • 1.3 kg Singkong
  • 1.3 kg Singkong
  • 1.3 kg Singkong
  • 350 gr Kelapa Parut
  • 350 gr Kelapa Parut
  • 350 gr Kelapa Parut
  • 500 ml Santan Sedang
  • 500 ml Santan Sedang
  • 500 ml Santan Sedang
  • 120 gr Tapioka
  • 120 gr Tapioka
  • 120 gr Tapioka
  • 300 gr Gula Aren
  • 300 gr Gula Aren
  • 300 gr Gula Aren
  • 175 gr Gula Pasir
  • 175 gr Gula Pasir
  • 175 gr Gula Pasir
  • 0.5 sct Vanilli Bubuk
  • 0.5 sct Vanilli Bubuk
  • 0.5 sct Vanilli Bubuk
  • 5 gr Garam
  • 5 gr Garam
  • 5 gr Garam
  • 100 gr Tepung Beras
  • 100 gr Tepung Beras
  • 100 gr Tepung Beras
  • 30 gr Tepung Maizena
  • 30 gr Tepung Maizena
  • 30 gr Tepung Maizena
  • 20 gr Tapioka
  • 20 gr Tapioka
  • 20 gr Tapioka
  • 0.33 sct Vanilli Bubuk
  • 0.33 sct Vanilli Bubuk
  • 0.33 sct Vanilli Bubuk
  • 35 gr Gula Pasir
  • 35 gr Gula Pasir
  • 35 gr Gula Pasir
  • 5 gr Garam
  • 5 gr Garam
  • 5 gr Garam
  • 350 ml Santan Kental
  • 350 ml Santan Kental
  • 350 ml Santan Kental
  • 400 ml Air
  • 400 ml Air
  • 400 ml Air

Tips

  • The cassava has to be soft.
  • The grated cassava has to be squeezed to remove the bitter water.