Description
Kuih talam is a Malaysian steamed cake made from rice flour, coconut milk, sugar, and eggs, relying on starch gelatinization and egg protein denaturation to form a cohesive, translucent crumb.
Technical
During steaming, rice starch gelatinizes at 60–70 °C, swelling and leaching amylose and amylopectin into a viscous matrix. Egg proteins denature between 62–65 °C, forming a network that traps steam and stabilizes the crumb. The natural lecithin in coconut milk keeps the fat emulsified, preventing separation and contributing to a moist texture.
Science
Primary Reaction
Rice starch gelatinization and egg protein denaturation
Sensory Profile
Aroma ()
coconutpandan leafsteamed ricecaramelized sugartoasted coconut
Origin & History
Civilization
Malay people
Era