Steamed Taro Talam (Talam Keladi)

This kuih consists of two layers. The bottom layer is made with rich taro flavour. You’ll absolutely love the topping. 

I love anything with taro; taro ice cream, taro powder flavoured drink, taro rice, taro cake, taro fritters, yam basket, taro chips, taro cheesecake, taro stew, you name it, so how could I give this kuih talam a miss! I love the slightly sweet but nutty very unique flavour of taro especially the large variety with purple flecks in the flesh.

Photo courtesy of Google

Taro (Colocasia esculenta) is a tropical tuber that has a starchy texture, kind of gluey, when cooked. It can’t be eaten raw, it needs to be cooked first as it contains oxalic acid which can irritate your throat and mouth. That goes for the leaves and leaf-stems too.  Scrub them well, put on a pair of gloves and remove the skin with a paring knife or a vegetable peeler. Gloves are called for due to the presence of oxalic acid crystals which can irritate sensitive skin. Some people are sensitive to oxalic acid that their hands get all itchy just by touching it. If you don’t have disposable gloves then coat your hands with cooking oil before peeling and remember not to touch your eyes! Simply rub some oil on your hands when handling it and this should help keep the taro rash away. Oxalic acid is not deadly, just unpleasant.

Once the corms are peeled, cut or slice them as needed for your intended use or place in a bowl of salty cold water to prevent discoloration.

Steamed Taro Talam (Talam Keladi)

Source : Chef Asma

Ingredients for Bottom Layer

2 cups rice flour

3 tbsp tapioca starch

300 ml thick coconut milk

8 tbsp sugar

1½  tsp garam

700 ml water

300 gm diced taro

Directions

Prepare a 10"x10"x3" baking tray and line with plastic wrap.

Peel the taro, wash with salty water and dice, slightly thicker than half cm. Steam for 5 minutes until soft then weigh it. Set aside.  

Mix the rice flour, tapioca starch, coconut milk, sugar, salt and water. Stir until smooth. Strain into a medium sized pot. Cook over low heat, stirring constantly with a wooden spatula until the batter begins to thicken slightly but still runny enough to pour.

Add the taro and give it a quick stir. Pour onto the baking tray, level surface with a plastic spatula and steam on high heat for 30 minutes. 

Ingredients for Top Layer

1½ cup all-purpose flour

250 gm sugar

3 whole eggs

250 ml coconut milk

500 ml water

A few drops of purple colouring

Yam flavouring – optional

Directions

Mix the ingredients and stir until smooth. Strain into a medium sized pot. Cook over low heat until the mixture thickens slightly but still runny enough to pour.

Pour over the taro layer. Cover the top of the baking tray with a cling wrap then steam on high heat for another 40 minutes. After 30 minutes, take of the cover of the steamer and steam (uncovered) for 10 minutes.

Take out from the steamer and remove the clip wrap. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces with a plastic knife.