Coconut Milk Cake (Kue Talam)

Winters here. It's 7 o'clock in the morning and strong winds outside, we all wanted to snuggle under blankets. Kids on school holiday for two weeks, and today is officially second day of holidays. The good things is I'm off from work for a while during their holiday.



No birds with their joyfully chirping, quite on the contrary just squeaky sounds of awning being blew by strong winds. I was snuggling on my bed too, with a coffee mug on my sidetable and notebook on my laps. Winter is the time for home, I don't think my girls like this idea. Holiday is the time to have fun outside. They'll have some activities inside, still though outside is way more fun. Let's wait the weather later this afternoon then..

Ok ..today's food is the food come from our root. I keep introducing some of my homeland food to my girls. My childhood delicacies. Most of them rejected though. Some were devoured with their funny face.

As this kue talam too, they like it especially the green one. Originally green color made from kind of plant called suji (Pleomele angustifolia). The color is obtained by mixing the leaves with water and grinding, then sieving. It is used to color and flavor many of Indonesian sweet treats. Only I can't find this ingredient in here, so I used pandanus paste (pasta pandan) which is can be found in Asian grocery here in Melbourne.

Coconut Milk Cake (Kue Talam)

Ingredients:
- 500ml coconut milk
- 100g sugar
- 1/4 tsp salt
- 100g rice flour
- 30g tapioca flour
- pandanus paste and chocolate paste to color.

Tool:
-Silicon cups
-Steamer

Methods:
- On the sauce pan, bring coconut milk to a boil, remove from the heat, mix in sugar and salt. Let cool slightly.
- In the bowl mix flours and add coconut milk mixture gradually. Add colors. Stir well.
- Pour in silicon cups and steam for about 10 to 15 minutes.