Name: Batter pudding (Kue Talam)
Cuisine: Indonesia
Ingredients: salt; 60 g (2 oz) brown sugar; 30 g (1 oz) rice flour; 240 ml (8 fl oz) thick santen (coconut milk); pinch of salt; 90 g (3 oz) rice flour; 300 ml (½ thin santen (coconut milk) or water

Preparation info

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

This should have the consistency, more or less, of a soufflé.

Ingredients

90 g (3 oz) rice flour
300 ml (½ th

Method

Mix the rice flour, thin santen, brown sugar and salt to make a smooth batter. Cook this slowly until it thickens. Pour it into a buttered cake tin, and steam for 8 minutes.

While it is steaming, make the cream by mixing 30 g (1 oz) of rice flour with the thick santen—and it should be very thick santen. Add a little salt to taste. Cook, stirring continuously, until thick. Pour over the