Usage: To make a recipe by using Noni Talam’s yam flour, there are only a few basic steps to follow to make a tray of delicious Kuih Talam Keladi (Sweet Yam Steamed Layered Cake). Prepare steamed yam, thick coconut milk, 2eggs, tapioca flour, rice flour, sugar, salt, vegetable oil, and instant yam flour of Noni Aneka Talam. There are two layers of the Sweet Yam Steamed Layered Cake, top white and bottom purple.
Make the base layer (bottom yam layer). First, lightly grease a 10x10-inch (25cm) baking pan with little vegetable oil and line with a piece of baking paper. Second, tear the notch of the packet of Noni Talam’s yam flour and pour the instant yam flour into a big bowl. Third, add water to the yam flour and set it aside. Then, combine water, sugar, salt, steamed yam, rice flour, and thick coconut milk in a saucepot, bring to a boil. After boiling, add hot sugar syrup to the yam mixture gradually while stirring with a metal spoon. After that, strain the mixture into a mixing bowl and cook over low heat until thickens. Remove from the heat. Pour thickened yam mixture into the prepared baking pan and steam over medium heat for 15-20 minutes. Once the taro layer is cooked, use a fork to scratch on the surface. This step is to create an uneven indentation.
Make the top layer (top coconut milk layer). First and foremost, combine thick coconut milk, rice flour, salt, and 2eggs into a big bowl; stir well with a metal spoon until smooth. Then, add 300ml (10.14oz) of hot water gradually into the mixture while stirring. Strain the mixture into a mixing bowl. When the base layer is done steaming, open the lid and add the coconut mixture over the base layer carefully. Cover again the lid and steam the mixture over low heat or medium heat for about 8-10 minutes until it thickens. After that, remove from heat and pour the prepared coconut layer onto the cooked yam layer (base layer). Steam the whole tray with two layers over medium heat for another 15 minutes. Remove the Kuih Talam Keladi (Sweet Yam Steamed Layered Cake) from the steamer. Finally, let the Sweet Yam Steamed Layered Cake cool for at least 2 hours before cutting and serving. Remember to slice the Sweet Yam Steamed Layered Cake into bite-sized pieces before serving.
It’s super easy to make kuih talam keladi using Noni Talam’s instant yam flour. A gentle reminder, please use the fresh coconut milk to bring more fragrant and delicious kuih. Moreover, the Sweet Yam Steamed Layered Cake can be eaten when it is cold or hot. Both ways are delicious to taste. This recipe suggested by Noni Aneka Talam is full of yam fragrance. It tastes refreshing and has a more charming color.
Noni Aneka Talam brings delicious taste and delightful convenience. Those who love purple yam must give it a try. There are many varieties of Malaysian traditional Malays kuih that are the result of an interesting instant flour manufactured by Noni Aneka Talam, including its Yam Flour. Welcome to share the authentic Malaysian kuih recipe making with Noni Aneka Talam’s yam flour with your relatives and friends. It is easy and delicious!
Packaging: Yam Flour manufactured by Noni Aneka Talam packs in standup plastic bags. Each pack/ unit of Noni Talam’s yam flour serves a net weight of 770 grams (27.16oz). Noni Aneka Talam recommends purchasing its yam flour in large quantities to enjoy exclusive deals at wholesale prices.
Storage Instructions: The premium quality of Noni Talam’s yam flour can last up to 6 months from the production date. Store the yam flour manufactured by Noni Aneka Talam in a cool and dry place to maintain its maximum freshness. Avoid direct sunlight and humidity. After opening, it is best to keep the yam flour in an airtight container and refrigerate the yam flour to retain freshness for longer shelf life. Maintain a safe temperature for refrigerated storage at 40° F (4° C) or colder. Cooler temperatures help preserve the quality of Noni Talam’s yam flour.
Story of Noni Aneka Talam
Noni Aneka Talam is a manufacturer and supplier branded Noni Talam based in Johor, Malaysia, and was founded by Noni Nornizah. Before expanding their business to produce its instant flour, Noni Aneka Talam started their business by accepting small orders from relatives and friends. They specialize in manufacturing a wide selection of instant flour and traditional kuih (known as pastry in the Malay language) for nearly 7years.
Noni Aneka Talam also accepts orders for ready-made kuih talam, baked cakes, Raya biscuits, and others. They intend to produce more innovative products and grow their business to the best of their ability in local and abroad markets. Besides, they are committed to offering their customers a complete range of innovative and quality instant flour, including Tepung Kuih Seri Muka (Pandan Custard Rice Cake flour), Tepung Kuih Lapis (Nine Layers Steamed Cake Flour), Tepung Kuih Sago (Sago Cake Flour), Tepung Kuih Talam Ubi (Steamed Sweet Potato Cake Flour), Tepung Kuih Talam Kacang Merah (Red Bean Flour), Tepung Kuih Talam Keladi (Yam Flour), etc.
‘Kuih’ is a classic traditional Malaysian cake that demonstrates local native delicacies. Most types of kuih are bite-sized with a sweet or savory flavor. It can be a snack or dessert that can be found in every wet market or night market with stalls set up there. Nowadays, many people are busy with their workload and do not have extra time to make a traditional cake (kuih) at home. There is a common classic reason why making a traditional cake is quite tedious to do on your own. As the lifestyle has changed, these days everybody demands anything easy when it comes to snacks. Therefore, Noni Aneka Talam brings you the most authentic Malaysian kuih in the easiest way with their instant flour- Tepung Kuih Talam Keladi (Yam Flour).
You are not Malaysian if you do not know a selection of Malay traditional cakes (kuih). When it was a time of the year again for Ramadan bazaar galore, how well do you know your Malaysian kuihs? From sweet to savory, there are many types of traditional Malay Kuihs, including Kuih Seri Muka (Pandan Custard Rice Cake), Kuih Lapis (Steamed Layered Cake), Kuih Sago (Sago Cake), Kuih Talam Ubi (Steamed Sweet Potato Cake), and Kuih Talam Keladi (Sweet Yam Steamed Layered Cake) is one of them.
Kuih Talam Keladi is the Malay name for Sweet Yam Steamed Layered Cake which is a local kuih popular in Malaysia until today. ‘Talam’ means tray in Malay, while ‘keladi’ means yam. Sweet Yam Steamed Layered Cake is part of the talam family, where you will find two-layer kuihs steamed in trays. It is one of the staple Malaysian traditional delicacies.
Not as commonly seen as the other kuihs, but Sweet Yam Steamed Layered Cake (Kuih Talam Keladi) is just as delicious! The top layer is white and is made from coconut milk and rice flour, and tastes slightly salty, indeed it is creamy. While the bottom layer is purple, flavored with yam/ taro, made with Noni Talam’s Yam Flour. This Sweet Yam Steamed Layered Cake is perfect for Sahur or for Buka Puasa that has a chewy texture giving it natural sweetness without being too cloying.
There are many amazing desserts and cakes (kuihs) made with nutritious and delicious Yam. Yams are a great source of vitamins, minerals, and fiber. They are not only an excellent source of fiber but also high in potassium, manganese, copper, and antioxidants. Moreover, yams are linked to various health benefits, including enhancing brain function, reducing inflammation, and improving blood sugar control. Additionally, Yam is also easy to add to your diet. The reason is that they tend to be fairly sweet, but they are not particularly sugary. In this sense, the yam flour manufactured by Noni Aneka Talam is suitable for people who have diabetes as they are packed with various nutrients.
The traditional method of making Kuih Talam Keladi (Sweet Yam Steamed Layered Cake) is a laborious process. However, the instant yam flour manufactured by Noni Aneka Talam has lightened all the procedures of making the Sweet Yam Steamed Layered Cake in a short time. Noni Talam’s yam flour is an instant flour which is a ready-to-make yam flour powdered mix that provides a shortcut for making kuih talam keladi. Meanwhile, Noni Talam’s yam flour is easy to store and use. Whenever you want to make a tray of Sweet Yam Steamed Layered Cake, use Noni Talam’s yam flour.
You can enjoy these Kuih Talam Keladi (Sweet Yam Steamed Layered Cake) anytime and anywhere. Not only can you have it as a delicious treat for breakfast, coffee break, or even afternoon tea, but the steamed layered cake can even serve as a meal on its own. Using the Noni Talam’s Yam Flour to make the kuih talam keladi, it tastes delicious and mouthwatering at all times!
Let’s make Raya sweeter with Noni Aneka Talam’s Yam Flour. No matter what occasion, Noni Talam has the perfect instant flour to ease your process of making Kuih Talam Keladi (Sweet Yam Steamed Layered Cake). All variations of instant flour are suitable for birthday celebrations, Hari Raya celebrations, family gatherings, or friend parties; indulge your senses with Noni Talam’s delicious traditional cakes. Hence, this Kuih Talam Keladi (Sweet Yam Steamed Layered Cake) is also a perfect treat to serve during the ‘Puasa’ (fasting) month.
- Easy to make, by only adding basic ingredients (eggs, rice flour, steamed yam, thick coconut milk, tapioca flour, sugar, salt, vegetable oil)
- Save time: Easy and convenient to serve the Kuih Talam Keladi (Sweet Yam Steamed Layered Cake) in a short time
- Tasty and delicious: Soft and chewy texture
- Instant flour: Powder texture
- Halal-certified product
- Made in Malaysia
- Net weight: 770 grams (27.16oz) per packet