Kuih Talam ubi should be a Malay an

Kuih Talam ubi should be a Malay and/or Peranakan kuih that are commonly sold in the kuih stalls. It usually come with two layers, one brown layer with the tapioca and the other white layer, coconut flavoured steamed flour cake. The white layer is the same as the white layer as in normal kuih Talam in this post : Kuih Talam , Kuih Talam Tepong Pandan (绿白双层香兰糕）

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The white layer is soft, aromatic, slightly salty and complement very well with the sweet chewy tapioca layer.

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There is nothing much I can write about this kuih except sharing the recipe which is relatively straight forward and simple. The adventure is very successful though I found that it is not as sweet as what I would prefer. Well, I believed this will suit the taste buds of most readers.

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WHAT IS REQUIRED

Recipe adapted from: My Cookingdom: Kuih Talam Ubi {Cassava Cake}

Servings: Prepare an 5” x 5” square tin of kuih talam ubi

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For the bottom tapioca or ubi layer

600 grams of tapioca or cassava
200 grams of coconut milk
180 grams of gula melaka or other palm sugar
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For the top white or talam layer

600 ml of coconut milk
40 grams of plain flour
70 grams of rice flour
Pinches of salt
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STEPS OF PREPARATION

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Put all the ingredients for the tapioca layer in a blender, blend until fine. Transfer it to a lightly greased tray and steamed at medium heat for at least 25 minutes or when the tapioca are cooked.
Put all the white layer ingredients in the non stick pan. Stir until well mixed.

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Cook under low heat until the white layers slightly thickens but still in liquid form. Transfer to the steamed brown tapioca layer. Steamed at high heat for another 25 minutes or until the white layer have set. Use a skewer to pierce on the centre to ensure that white layer is cooked. Cooled completely before unmoulding and cut into desired sizes.

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CONCLUSION

I love the texture of this steamed cake and the recipe will also be captured in my forth coming Ebook on kuih muih. I have simplify the recipe for your convenience and do give it a try and see if it suits your taste buds.

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Hope you like the post today. Cheers and have a nice day.

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結果 (中文) 1:

粿打南 ubi 应该是一般销往粿摊位马来语和/或土生华人粿。它通常跟两个图层，用木薯粉一褐色层和其他白层，椰子味蒸的粉蛋糕。白层是在正常粿打南在这篇文章的白层相同: 粿打南、 粿打南 Tepong 香兰 (绿白双层香兰糕)IMG_2890白层是软、 芳香、 略咸和甜木薯层很好补充。IMG_0348没什么太多我可以写关于这粿除了分享食谱，较平直向前和简单。冒险是非常成功的虽然我发现它不是像我宁愿一样甜。嗯，我相信这将适合大多数读者的味蕾。IMG_0330什么是所需食谱改编: 我 Cookingdom: 粿打南 Ubi {木薯蛋糕}份量: 准备粿打南 ubi 5"x 5" 正方形铁盒IMG_02671为底层木薯或 ubi木薯淀粉或木薯 600 克200 克椰子牛奶古拉马六甲或其他棕榈糖 180 克IMG_02711为最上层的白色或打南600 毫升的椰子牛奶普通面粉 40 克米粉 70 克把盐IMG_0340制备的步骤PicMonkey Collage1木薯粉层的所有材料都放入一个搅拌机，混合直到罚款。把它转移到一个抹的托盘和以中火蒸至少 25 分钟或者当木薯煮熟。把所有的白色层食材不粘平底锅里。搅拌，直到混合均匀。PicMonkey Collage2煮下低热直到白层稍增厚，但仍然以液体形式。转移到蒸棕色木薯层。高温蒸 25 分钟或直到白层有设置。用叉刺穿在中心确保煮熟那白色的层上。完全冷却前压模和切成所需的大小。IMG_0344结论我爱这蒸糕纹理和食谱还会捕获在粿 muih 我提出未来电子书。我有简化食谱为您提供便利和做试一试，看它是否适合你的味蕾。IMG_0332今天希望你喜欢邮报 》。欢呼和有美好的一天。IMG_0336

結果 (中文) 3:

粿达兰UBI应该是马来语和/或土生华人粿通常在粿摊位出售。它通常有两层，一个棕色的层与木薯和其他白色层，椰子味蒸粉糕。白层是白色层在正常的粿达兰在后相同：粿粿达兰，挂满tepong班丹（绿白双层香兰糕）

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白层是柔软，芳香，略带咸味，补充很好的甜嚼木薯粉层。

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有没有什么我可以写关于这粿除了共享的配方是相对简单的，简单的。冒险是非常成功的，但我发现，这是不一样的甜，我宁愿。嗯我相信这将满足大多数读者的味蕾。

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需要什么

配方改编自：我cookingdom：粿达兰UBI { }
木薯饼
份：准备一个5“x 5”平方罐粿达兰UBI

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底部木薯或UBI层

600克木薯或木薯
200克椰奶
180克红糖或其他棕榈糖
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为顶白或挂满层

600毫升椰奶
40克面粉
米粉70克
盐捏
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步骤制备

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把所有原料为木薯粉层在一个搅拌器，搅拌好。它转移到一个抹了油的托盘，在中火蒸至少25分钟，或当木薯煮熟。
把所有白层成分放在不粘锅里。搅拌。

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厨师在低加热至白层略增厚但仍以液体形式。转移到糙米淀粉层。在高温蒸25分钟或至白色层已设定。使用串刺在中心，确保白层熟。完全冷却之前unmoulding切成所需的尺寸。

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结论

我爱贴图本蒸蛋糕的配方也将被捕获，在我即将到来的电子书粿muih。我已经简化配方方便您也试试，看它是否适合你的味蕾。

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希望你喜欢今天的文章。欢呼，有一个愉快的一天。

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