We are finally here. The last dish of our Asian trip for the Foodie’s Wanderlust Adventure. And for that, we go for a delicately sweet dessert from Indonesia, Talam Mangga. At the beginning of this trip I knew that Asians were not so big on desserts. They have sweets, but they are more like tea time treats rather than a meal ending. What’s more, I also knew that their desserts are far less sweet than their western counterparts.
I thought that by this point, after so many months of their sweet I’d be completely tired of them and begging for the sugary treats of home. However, I’ve grown not only accustomed to them, I think I’ll miss the subtleties of their sweets. Specially the Talam Mangga, which I though was particularly good.
Today’s dessert was specially good. Talam Mangga is a popular dessert in Indonesia. As with many of their desserts, it’s steamed which gives it an incredibly soft and delicate texture. It’s done in two layers, the top one always being coconut milk. The bottom can vary, most typically it’s done with pumpkin, but sweet potatoes or fruits are also common.
For today’s recipe I chose to make it with mango. First of all I love mangoes, and it also seems the perfect match for the creamy coconut milk layer. When garnished with lemon peels, it adds a beautiful citrus hint that envelopes both the coconut and mango layers for a marvelous finish. It’s wonderful!
- 6 oz fresh mango, peeled and cubed
- 3/4 cup coconut milk
- 1/4 cup rice flour
- 1 tbsp potato starch
- 1/2 cup granulated sugar
- 2 eggs
- pinch of salt
- 3/4 cup coconut milk
- 3 tbsp rice flour
- 1/4 tsp salt
- 1 tbsp sugar
- 2 tbsp coconut oil, to brush molds
- 8 small molds, such as small coffee or tea cups
- Lemon and Lime peels to garnish
- Grease molds with coconut oil.
- Set the steamer to medium high heat.
- Combine all ingredients of the Base Mango layer in a blender until smooth. Tap the blender against a surface to release air bubbles.
- Pour the base layer into the prepared molds, but only fill 1/2 of each mold.
- Place the molds in prepared steamer and cook the base layer for 8 minutes.
- Meanwhile, combine the Top Layer ingredients in a bowl. Whisk well so that no rice flour lumps are left.
- When the Base Layer is ready, carefully pour in the coconut layer into each mold. Only fill half of the space left.
- Steam the molds again for about 7 minutes.
- Carefully remove the molds from the steamer and let them cool completely at room temperature. When cooled, invert the molds and tap the bottom part to release the Talam into your palm.
- Place the Talam on a dish, and sprinkle with Lemon and Lime peels for garnish and a citrus hit.