KUE TALAM LAPIS KETAN (TALAM CAKE LAYERED STICKY RICE)

Sticky Rice Ingredients:

• 400 grams sticky rice, soak for 1 hour
• 240 ml coconut milk (1/2 pieces coconut)
• 2 sheets screwpine leaf
• 1/2 tsp salt

Talam I Ingredients:

• 500 ml coconut milk (1 piece coconut)
• 125 grams sugar
• 50 ml suji leaf juice from 30 sheets suji leaf and 3 sheets screwpine leaf
• 5 drops dark green dye
• 120 grams rice flour
• 50 grams sago flour

Talam II Ingredients:

• 20 grams rice flour
• 50 ml water and 100 grams shaved brown sugar, boiled
• 200 ml coconut milk (1/2 pieces coconut)
• 1/4 tsp salt
• 40 grams sago flour

How to make Talam Cake Layered Sticky Rice:

1. Sticky rice: Steam sticky rice for 20 minutes until rise. Lift.
2. Boil coconut milk, screwpine leaf, and salt until boiling. Put steamed sticky rice. Stir until reserved.
3. Steam for 30 minutes until cooked.
4. Condense in the baking pan that already covered with plastic and greased. Set aside.
5. Talam I: boil coconut milk sugar, suji juice, salt, and dark green dye while stirring until boiling. Filter measuring 650 ml.
6. After warm, pour in the rice flour and sago flour mixture little by little while kneading until smooth.
7. Pour some on top of sticky rice. Steam for 10 minutes over the medium heat.
8. Pour again the rest of the green layer. Steam for 10 minutes over the medium heat.
9. Talam II: Stir well rice flour and syrup (water and brown sugar). Enter coconut milk, salt, and sago flour. Stir well.
10. Pour over the talam I. Steam for 15 minutes until cooked. Lift.
11. Serve.