Kueh Splendour 5: Indonesian Talam Udang 印尼椰奶虾糕

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Recipe By CookingKaki: Agnes Sutanto@Jakarta

Delicious and potent

Savoury Kueh Kueh...When a friend from Indonesia introduced this snack food, I was surprised that the creamy white coconut roux can be eaten with a savoury topping, very often what being sold here is one that has another tier of sweet custard , and when I don't see them at the big kueh store BS , the thought was " not nice to eat, not worth exploring".  I'm damn wrong about it!

The roux has the richness from the coconut milk and its smooth texture is a good blend of fine rice flour with santan and slow cooked till thick and creamy. The smoothness also depend on how well you control the fire when stirring the mixture...certainy using high fire is a bad choice. The thick mixture with the topping is then steamed for five minutes to completely cooked through so there is no floury after taste. This recipe is purely a prawn topping. If you have preference for some pork and mushroom, it tastes equally good.

single portion-prawn/pork/enoki 

You can use individual small bowls for the final assemble and then steam. I find it alot easier to serve than scooping for all from a large dish, often leaving behind a messy look for the last to eat . 

Workshop @ Palate Sensations Singapore - 65-6589 8843

Indonesian Talam Udang 印尼椰奶虾糕

Recipe:
Talam:

• 100g rice flour
• 3 cups thick coconut milk
• 1 tsp tapioca flour
• 1/4 tsp salt
• 1/2 tsp sugar

Topping:

• 300g fresh prawns
• 8 shallots
• 6 cloves garlic
• 1/4 tsp salt or to taste
• 1/2 tsp sugar
• white pepper
• garnishes: fried shallots, spring onions ,red chilles

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

Step by step: Watch