Talam Cempedak

I keep seeing cempedak last week (aka Artocarpus integer), wherever I go and so I could not resist purchasing one of it.  After that, I could not decide whether to just fry it or make it into a dessert.  Finally, I decided to puree the flesh of the Cempedak and make the Talam Cempedak.  Talam Cempedak, is a Malay kuih, a sweet dessert that is usually serve during teabreaks or gatherings.

It’s pretty easy to cook it just that the steaming will take a couple of hours and you have to properly cool it before you can cut and eat it.

Here’s the recipe :

First layer ingredients :

280 gm rice flour
20 gm corn flour
280 gm castor sugar
1500 ml coconut milk (I use 500 ml KARA coconut milk and add water to make 1500 ml)
1 tsp salt

Method – First Layer :

– Mix all ingredients together, whisk until blended well.
– Pour this mixture into a greased 11 inch round tray (use a little of vegetable oil to grease the tray)
– Steam for 50-60 mins or until cook. Use medium fire to steam.

Second layer ingredients :

3 eggs
230 gm castor sugar
150 gm rice flour
70 gm plain flour
orange colouring
750 ml coconut milk (I use 500 ml KARA coconut milk and add water to make 750 ml)
400 gm cempedak puree (blend the flesh of the cempedak with a bit of water)
1 tsp salt
1 tsp vanilla essence

Method – Second layer :

– Mix all ingredients together and strain it.
– Pour this mixture over the first layer (after the first layer is cooked and firm)
– Continue to steam for another 1hr 45 mins
– Once the second layer is cooked and firm, take it off from the steamer, cool it for at least 3 hours before cutting it.

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