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kue talam with hot tea

Kue Talam Ubi - Sweet Potato Coconut Pudding

Talam Ubi is a traditional Indonesian steamed dessert with two layers: a sweet golden base made from mashed sweet potatoes (ubi jalar), rice flour (tepung beras), and tapioca starch (tepung kanji), topped with a creamy, lightly salted coconut milk (santan) layer. It is soft, fragrant, and perfectly balances sweet and savory flavors—an authentic taste of Indonesian home cooking.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 18 Small Puddings
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 210
Ingredients Method Notes

Ingredients
  

Sweet Potato Base
  • 750 g mashed yellow sweet potato ubi jalar kuning, orange sweet potato in the US works well
  • 150 g rice flour tepung beras
  • 100 g tapioca starch tepung kanji, also called tapioca flour
  • 250 g sugar granulated
  • 500 ml thin coconut milk santan cair – mix canned coconut milk with water, about 1:1 ratio
  • 250 ml boiling water
Coconut Layer
  • 375 ml thick coconut milk santan kental – use the creamy top from canned coconut milk
  • 3 tbsp rice flour tepung beras
  • ½ tbsp tapioca starch tepung kanji/tapioca flour – prevents cracking
  • ¼ tsp salt

Instruction
 

  1. Steam the sweet potatoes
    Steam the sweet potatoes (ubi jalar) until fully cooked and soft. Peel and mash while still hot for a smoother texture.
  2. Prepare rice flour paste
    In a bowl, mix rice flour with boiling water. Stir quickly until smooth and lump-free.
  3. Mix the batter
    Add mashed sweet potato, tapioca starch, sugar, and thin coconut milk (santan cair). Stir until well combined.
  4. Cook the coconut milk
    Briefly boil the thin coconut milk to make it last longer and cool slightly before mixing it into the batter.
  5. Strain the batter
    Strain the sweet potato mixture through a fine sieve for a silky-smooth pudding base.
  6. Prepare molds
    Lightly grease small ramekins or heatproof bowls (about 5 cm / 2 inches in diameter). Fill ¾ of each mold with the sweet potato batter.
  7. First steaming
    Steam in a hot steamer (with the lid wrapped in a towel to catch condensation) for 15 minutes, until half set.
  8. Make the coconut layer
    In a saucepan, combine thick coconut milk (santan kental), rice flour, tapioca starch, and salt. Cook over low heat, stirring constantly, until the mixture thickens and is smooth.
  9. Top the pudding
    Pour the coconut mixture gently over the half-cooked sweet potato base.
  10. Final steaming
    Steam again for 30 minutes, or until fully cooked and set.
  11. Cool and serve
    Allow to cool completely before removing from molds. Serve at room temperature or chilled.

Notes

  • Sweet Potato (Ubi Jalar): Use orange sweet potatoes widely available in US/EU supermarkets. They are sweeter and softer than Indonesian yellow sweet potatoes but work perfectly.
  • Coconut Milk (Santan): Canned coconut milk works well. For thin coconut milk (santan cair), dilute half coconut milk with half water. For thick coconut milk (santan kental), use the creamy top layer without dilution.
  • Steaming Equipment: If you don’t own a traditional steamer, you can use a bamboo steamer over a pot, an electric steamer, or even an Instant Pot in “steam” mode. Always cover the lid with a towel to avoid water droplets ruining the surface.
  • Molds: Traditional Indonesian talam is steamed in small round bowls (about 5 cm). In the West, you can use ramekins, silicone muffin cups, or mini muffin tins.
  • Storage: Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days. Serve chilled or allow to come to room temperature before eating.