Batter pudding

Kue Talam

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1980

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


  • 90 g (3 oz) rice flour
  • 300 ml (½ th


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