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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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.
Origin: Malay people (modern) — Malaysia
See full technique reference →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.
Primary Reaction
Rice starch gelatinization and egg protein denaturation
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