Kueh Talam Ubi (Cassava Coconut Layer Cake)

Nov 7, 2026 · By VanillaGoods

Breakfast Pancakes waffles french toast Medium

Kueh Talam Ubi (Cassava Coconut Layer Cake)

A two-layer steamed kueh with a chewy, amber base of grated cassava and gula melaka under a soft, silky white coconut layer. The salty coconut top balances the deep caramel sweetness of the palm sugar. Makes 16 pieces in about 4 hr 30 min.

Prep 25 min

Cook 55 min

Cooling 3 hr 10 min

Total 4 hr 30 min

Yield 16 pieces

Diet Vegan

Ingredients

Adjust yield

pieces

⅔ cup (130 g)gula melaka, palm sugar, finely chopped
2 ½ tbsp (30 g)sugar
⅔ cup (150 ml)water, for the cassava layer
¼ oz (5 g)pandan leaves, 2 leaves, knotted
1 ¼ lb (600 g)grated cassava, fresh, or frozen and fully thawed
1 pinch (1 g)salt, for the cassava layer
2 tsp (10 ml)neutral oil, for the pan
1 ¼ cups (300 ml)thick coconut milk
7 tbsp (100 ml)water, for the coconut layer
7 tbsp (50 g)rice flour
2 tbsp (15 g)mung bean starch (hoen kwe flour)
1 ¼ tsp (3 g)salt, for the coconut layer

Fresh ingredient guides

CoconutHow to pick, season & nutrition · 496 kcal per 140 g

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Instructions

Put the gula melaka, sugar, water and pandan leaves in a small saucepan over medium heat and stir until the sugars dissolve, about 5 minutes. Strain, discard the pandan, and cool for 10 minutes.
In a bowl, mix the grated cassava, salt and the palm sugar syrup until evenly combined. Do not squeeze the cassava; its juice helps the layer set.
Brush the pan with the neutral oil, spread the cassava mixture in it evenly and press it level with the back of a spoon.
Steam over rapidly boiling water on high heat until the cassava turns translucent and firm when pressed in the center, 25 to 30 minutes.
Near the end, whisk the thick coconut milk, water, rice flour, mung bean starch and salt in a saucepan until smooth. Cook over low heat, stirring constantly, until slightly thickened but still pourable, 3 to 4 minutes.
Pour the coconut mixture gently over the hot cassava layer, cover, and steam over medium heat until the white layer is set and only slightly wobbly, 15 to 20 minutes. Wipe the lid now and then to stop drips.
Cool completely at room temperature, at least 3 hours, before cutting.
Cut into 16 squares with an oiled plastic or thin knife, oiling the blade between cuts.

Tips

Frozen grated cassava works perfectly; thaw it fully and use its liquid too.
The kueh is easiest to cut cleanly after resting several hours or the next day.
If you cannot find mung bean starch, use 15 g (2 tablespoons) cornstarch.
Contains coconut; check with your doctor if you avoid tree nuts.

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Recipe FAQ

How long does it take to make kueh talam ubi (cassava coconut layer cake)?

Plan on 25 minutes of prep and 55 minutes of cooking, plus 3 hours 10 minutes to rest. The recipe makes 16 pieces.

How should I store kueh talam ubi (cassava coconut layer cake)?

Keep covered at room temperature for up to 1 day. Refrigerate in an airtight container for up to 3 days and steam for 5 minutes to soften before serving.

Can I make kueh talam ubi (cassava coconut layer cake) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

A Malay and Nyonya tray kueh of Singapore and Malaysia: grated cassava sweetened with gula melaka is steamed as the base, then topped with a lightly salted coconut milk layer. Serve it with kopi (Nanyang coffee).

Variations

Pandan cassava base: replace the gula melaka with 120 g (1/2 cup plus 2 tablespoons) more sugar and use 150 ml (2/3 cup) strained pandan juice instead of the water; steaming times unchanged.
Sweet potato version: use 600 g (about 4 cups) finely grated orange sweet potato instead of cassava and steam the base 20 to 25 minutes.
Round pan: use an 8-inch (20 cm) round pan and steam the coconut layer 2 to 3 minutes longer, since it is slightly deeper.

Estimated · per serving

Nutrition

Per serving = 1 of 16 servings this recipe makes.

197 Calories / serving

6.4g Fat

35.1g Carbs

1.5g Protein

12.6g Sugar

Whole recipe (16 servings): ~3152 cal · 102g fat · 562g carbs · 24g protein · 202g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.