Description
Kuih Talam is a traditional Malay steamed cake that relies on rice starch gelatinization to achieve a firm yet tender crumb.
Technical
During steaming at 100 °C, the rice starch granules absorb water and swell, breaking down crystalline structures and forming a gelatinous matrix. The heat also initiates caramelization of palm sugar, imparting a subtle brown hue and complex sweetness. The interplay of moisture retention and starch gelatinization defines the final texture and flavor profile.
Science
Primary Reaction
Starch gelatinization
Sensory Profile
Aroma ()
coconutpandansweetfragrantcaramelized palm sugar
Origin & History
Civilization
Malay people
Era
Traditional