Friday, March 18, 2011

Purple Yam Talam (Sweet Coconut Rice Cake)

Beautful purple tinge from the yam

I had some frozen purple yam in the freezer and I had already used one for making yam chiffon a few weeks ago. Not wanting to attempt that again so soon (still getting over it), I decided to make yam talam instead. I found a recipe by Amy Beh and gave it a go. At first, I was a little hesitant about the ingredients used for the top white layer as it called for tapioca starch, which is not used in the usual pandan kuih talam recipe. Good thing I decided to stick to the recipe, because although the top layer was slightly chewy as a result of the tapioca starch, it was a wonderful contrast against the texture of the bottom layer, which predominantly comprised of mashed yam, rice flour and coconut milk. And I love the saltiness of the top coconut layer which balances nicely against the mellow sweetness of the yam. Kuih talam is always so addictive, and I think it's the salty coconut layer that makes it so! Not good for the waistline and heart, but a little bit (or a little more once in a long while) wouldn't hurt! :)

The top coconut layer is chewy and springy, which contrasts well against the bottom layer
made from mashed yam, rice flour and coconut milk

All mashed up - Love the vibrant purple hue of the yam