Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 pandan leaves, tied into a knot
- 1/4 cup grated coconut, toasted
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine cornmeal, coconut milk, water, sugar, salt, and vanilla extract. Mix well until the sugar is dissolved.
2. Add the pandan leaves to the mixture and mix well.
3. Pour the mixture into a greased 8-inch square baking dish.
4. Steam the mixture for 30-40 minutes or until set.
5. Remove the dish from the steamer and let it cool.
6. Once cooled, remove the pandan leaves and sprinkle the grated coconut on top.
7. Cut into squares and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrate: 29g
Dietary fiber: 2g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Cornmeal can be substituted with rice flour or wheat flour.
- Coconut milk can be substituted with almond milk or soy milk.
- Pandan leaves can be substituted with vanilla beans or extract.
Variations:
- Add mashed sweet potatoes or mashed taro to the mixture for added flavor and texture.
- Use brown sugar instead of white sugar for a deeper flavor.
- Add a pinch of turmeric powder for a yellow color.
Tips and tricks:
- Make sure to grease the baking dish well to prevent sticking.
- To check if the talam jagung is cooked, insert a toothpick in the center. If it comes out clean, it's done.
- Toast the grated coconut in a dry pan over medium heat until golden brown for added flavor.
Storage instructions:
Store leftover talam jagung in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the talam jagung in the microwave or steamer until warm.
Presentation ideas:
Serve the talam jagung on a plate or in a bowl. Garnish with additional toasted grated coconut and pandan leaves.
Garnishes:
Toasted grated coconut and pandan leaves.
Pairings:
Talam jagung pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve talam jagung as a dessert or snack on its own.
Troubleshooting advice:
- If the talam jagung is too dry, add more coconut milk or water to the mixture.
- If the talam jagung is too wet, steam it for a few more minutes until set.
Food safety advice:
Make sure to use fresh and clean ingredients. Wash your hands and utensils before handling food.
Food history:
Talam jagung is a traditional Indonesian dessert made with cornmeal and coconut milk. It is often served during special occasions and celebrations.
Flavor profiles:
Talam jagung has a sweet and creamy flavor with a slightly grainy texture from the cornmeal.
Serving suggestions:
Serve talam jagung as a dessert or snack on its own or with a cup of hot tea or coffee.
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Region: Indonesian