Thai Talam Corn Cake
Talam cakes are usually made from various types of processed variants, some use rice flour and bread flour and even hunkwe flour. Now this cake has been modified into a variety of interesting preparations. So it is liked by various groups, both children and adults. I don't understand why people call them Thai trays, even though these cakes are not originally from Thailand. Maybe there is a resemblance to the traditional cake there or there is another story behind this name and the history hasn't been found yet. What is clear is that this cake has been around since I was not born.
The best taste of this cake has a soft texture and sweet and savory taste. Well, it is undeniable that in our area coconut milk food is very popular so that the savory taste of the cake is very much encountered. You need to know, a lot of traditional food in our area uses coconut milk, be it side dishes, cakes or drinks. So that coconut milk is now widely found instant.
Talam cake does have a special character that is made into a round mould. But this time I want to replace it with rose prints, and of course by adding corn flavor variants from shelled corn. Now the taste of the corn will definitely differentiate it from the cake tray that you usually enjoy.
Materials Used
1 hunkwe flour
5 tablespoons of sugar
65 instant coconut milk
1 teaspoon of salt
500 ml of water
2 pandan leaves
Prep Procedure
Peel the corn manually using a knife, then wash it clean.
Heat the water, then add the sugar, instant coconut milk, stir until evenly distributed.
Add pandan leaves, and sugar and turn on the cooking stove until it starts to heat up and boil.
Add 1 teaspoon of salt, then add the corn, cook until the corn is cooked.
Add hunkwe flour with water then put in a cooking pot, stir until thickened.
Grease the mold with oil, then add the dough in the mold. Steam again for 15 minutes. Wait for it to cool and remove it from the mold.
Serving Suggestions
Serve cold and room temperature both are very delicious, this cake is usually served during special events in the area. And usually a lot of it is sold in the market in the morning hours, here we usually call it market snacks. The taste never doubts the perfect blend of all the ingredients used. Perfectly ripe corn kernels blend perfectly with the dough.
I enjoyed it in just a moment, it was very delicious, now, a little to tell you, if you like sweet foods, you can add more sugar. However, if you like food that is not too sweet this is a very fitting composition.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.