Talam Ketan Srikaya 🌾
Updated: Nov 24, 2021
This classic asian treat has all the elements to make it a total hit. On the bottom you have chewy glutinous rice paired with a set custard (which we call Srikaya in Indonesia) on top which has been flavoured with fragrant pandan leaves. On top of all that, it looks so beautiful! This cake reminds me so much of my grandma because she used to make it for us every weekend and she would come to my house with these treats in her little yellow tupperware.
There are so many versions of this recipe and most of them are all in Indonesian so I've decided to type it up in English to help all of you with your cravings. Please note that this treat takes tiiiime and effort. It is not a walk in the park and it might take you around 3 hours from prep til it is done, but it is worth it especially as travel borders are still closed 🙁 Let me know if you attempt this recipe. I don't usually give you recipes which are level 4 or 5, but here it is!! Probably my first level 5 recipe. Good luck and tag us @SezPK!
Serves: 1x 6-inch round tin, if you want more just double this recipe and use a larger tin
Difficulty: Level 5
Wow factor: ⭐️⭐️⭐️⭐️⭐
Ingredients
For the glutinous rice base:
200gr black or white glutinous rice - soaked ideally overnight or at least 2 hours (I used a mix of both but tbh the darker colour was more visible after steaming so I wouldn't do this again, just choose one colour)
113ml full-fat coconut milk
1/4tsp salt
2 fresh pandan leaves
For the custard top:
1 large egg
63gr caster sugar
250ml full-fat coconut milk
1/4tsp salt
13gr tapioca flour or cornflour
38gr plain flour
5 fresh pandan leaves
pandan paste to make this custard top extra green if desired
Instructions
For the glutinous base:
Prepare your tin by adding a banana leaf on the bottom. This replaces the need for baking paper but if you can't find banana leaf, baking paper works too.
First we deal with the bottom layer. Steam your glutinous rice for 20 minutes and take it off the heat. You just want to steam it half-way for now.
In a medium-sized saucepan, tip in your coconut milk and add sugar & pandan leaves. Let it simmer until it reaches boiling point. Once it has started boiling, turn off the heat, remove the pandan leaves and tip in your glutinous rice into the mix.
Mix well until all the coconut milk has been absorbed by the glutinous rice.
Once absorbed, steam glutinous rice again for 20 minutes until done. Done is when the rice is still somewhat solid but chewy enough that it is a joy to eat. When ready, set aside and take it off heat.
Move glutinous rice from your steamer to the prepared tin. Using the back of your spatula, press down so that it creates a solid even layer. Set aside for now so we can deal with the custard top.
For the custard top:
Now what you want to do is cut up the pandan leaves. Add leaves to your blender and add a bit of the coconut milk so your blender can get things going.
Pass liquid through a sieve and discard the pandan leaf bits you don't need.
In a separate mixing bowl, add sugar, eggs and salt. Mix until incorporated.
In another bowl, tip in your flours and whisk to incorporate. Pass this through a sieve and discard the bits leftover on the sieve.
Mix the wet ingredients with the dry and keep whisking until fully incorporated.
Now add your coconut milk and pandan juice.
If you think the colour is still too pale for your liking, add a few drops of pandan paste until it is the green colour you desire.
Pass liquid through a sieve again just in case there is anything you don't want in a smooth and luxurious set custard.
In a small saucepan, pour in 1/3 of the mixture and cook on medium-heat until it has a thick consistency. This will be the custard layer which will be placed directly on top of your glutinous rice and will act as a seal so the bottom layer is not affected when you pour in the rest of your custard mixture. Please make sure it is thick!
When ready, tip directly on top of your glutinous rice and press down using your spatula once again.
Now add the rest of your custard mixture directly on top of the cooked custard layer.
Steam this whole tin for 20 minutes - 30 minutes on low-heat so it steams gently.
After 20-30 minutes have passed, take it off heat and let this completely cool before taking it out of the tin because if you do it when it is still hot, things will be messy. So please be patient and let it completely cool!
When cool, take it out and slice it into nice looking pieces and serve!
Phew that was tiring to type up but I hope you guys find joy in creating this dessert! #SezPK
Storage tips: this cake does not age well. I would keep it for a maximum of 1-2 days after making because the glutinous rice will dry up in the fridge so it is not advisable to keep it for a long time but tbh you'll probably be gobbling it up as soon as it is ready anyway!
