Thursday, April 24, 2008
Indonesian Style: Talam Ebi/Dried Shrimp steamed cake
One of my and my mother favourite Kue/snacks/dessert, I often buy at home. Today, I had a chance to make Talam Ebi by my own :). Reference: Sedap Sekejap, Kue Tradisional, I modified the recipe a little bit.
75 g rice flour + 100 ml hot water
50 g rice flour
50 g tapioca flour
1 tbsp sugar
1/2 tsp salt
300 ml coconut milk
second layer2 tbsp rice flour
1 tbsp tapioca flour
125 ml coconut milk
1/6 tsp salt
50 g dried shrimp, soak in hot water, drain the water then grind
2 cloves garlic, fried then grinded
1 tbsp sugar
salt to taste
2 chillies, sliced
1 tbsp chopped celery or thinly sliced green onion
2 tbsp cooking oil
first layer: place 75 g rice flour in a medium bowl. Pour in boiled water then stir until thickens. Add 50 g rice flour+50 g tapioca flour then gently fold into coconut milk, stir until mix well. Sift the mixture. Drop about two rounded spoonfuls of mixture on to lightly greased small bowl ceramics approx. 4 cm in diameter or an easy way just pour into a greased baking tray. Steam for 10 minutes. Meanwhile make second layer, combine all together the ingredients. Add the second mixture. Steam again for 15-20 minutes. Remove from the steamer. Sprinkle top with stir fry dried shrimp.
top layer: saute sliced chillies. Add dried shrimp,garlic, sugar, salt then chopped celery. Stir over medium to low heat until all ingredients are combined.