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Kuih Talam with Topping

Serving suggestion: 4-6
Tip: Wipe water off the lid of steamer to prevent water from dripping onto kuih.

Suggested size for tray: 10 inch (W) x 10 inch (L) x 3 inch (H)

Ingredients for kuih:
230 gm Rice flour
20 gm Tapioca flour
12 gm SERI-AJI® Kampung Style Fried Rice Mix
200 gm Yam, cut into small cubes & cooked until soft
300 ml Coconut milk
700 ml Water
To taste Salt
Garnishing ingredients:
50 gm Dried shrimps (geragau), washed & fried without oil till dry
50 gm Fried onion
1 Red chilli, seeded & finely sliced
1 Green chilli, seeded & finely sliced
1 stalk Spring onion, finely sliced
1 stalk Spring onion, finely sliced
Topping ingredients:
100 gm Chicken, minced
100 gm Prawns, minced
12 gm SERI-AJI® Kampung Style Fried Rice Mix
1 Onion, finely sliced
2 cloves Garlic, finely sliced
1 Red chilli, finely sliced
2 Green chillies, finely sliced
1 tbsp Curry paste
To taste AJI-SHIO® Flavoured Pepper
Sauce ingredients:
10 Red chillies, blended
1 tbsp Brown sugar, boiled in 50 ml water
1 tbsp Chilli sauce
1 tbsp SERI-AJI® Kampung Style Fried Rice Mix
To taste Sugar

Method to Prepare Kuih:

  1. Combine rice flour and tapioca flour.
  2. Dissolve salt and SERI-AJI® Kampung Style Fried Rice Mix in water. Pour onto the flour mixture.
  3. Add coconut milk into the mixture. Stir to combine all the ingredients.
  4. Pour into a wok and cook until it thickens a bit.
  5. Line the tray with a piece of food-grade plastic paper (transparent) and grease around it with a little bit of oil.
  6. Pour the kuih batter into tray, add in yam cubes. Steam for 30 minutes.


Method to prepare topping:

  1. Brisk fry shallots and garlic until fragrant. Then add in curry paste, red and green chillies. Saute until aromatic.
  2. Stir in minced prawn and chicken, followed by SERI-AJI® Kampung Style Fried Rice Mix. Mix until cooked through and set aside.


Method to prepare sauce:

  1. Heat wok without oil. Saute blended red chilli until fragrant and separating from the oil.
  2. Add in chilli sauce and brown sugar. Mix until well-combined.
  3. Put in sugar to taste and SERI-AJI® Kampung Style Fried Rice Mix. Stir until it thickens and put aside.


Final Stage Preparation:

  1. Pour the sauce onto kuih talam. After that, top with topping.
  2. Sprinkle the garnishing ingredients in this order: dried shrimps, red chilli, green chilli and spring onion.
  3. Steam for 15-20 minutes until cooked and remove from heat.
  4. Sprinkle fried onion and Chinese celery.
  5. Cut and ready to serve.

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