Talam Singkong Resep Pedagang 

Talam Singkong
LOYANG
Loyang bulat 40Cm, olesi dengan mentega tipis tipis saja
Air gula merah
300gr gula merah + air secukupnya
1 lembar daun pandan
Masak hingga daun pandan layu dan harum
BAHAN A
Air gula merah + air sisa perasan santan = 1300ml
Air disesuaikan dengan kondisi singkong, bisa kurang bisa lebih
BAHAN B
2150gr singkong parut dari 3kg singkong
Bisa di peras dibuang airnya, bisa juga langsung (saya langsung)
100gr gula pasir
1/2 sdt garam
BAHAN C
LAPIS SANTAN
1 liter santan kental dari 2 butir kelapa
1 sdt garam
2 sdm gula pasir
250gr tepung beras
30gr tepung tapioka
Aduk rata
✔️Campur bahan A dan bahan B, aduk rata.
✔️Tuang dalam loyang ukuran 40Cm
✔️ Kukus dengan kukusan yang sudah mendidih selama 30 menit
✔️ Tuang bahan C kukus kembali 15-20 menit
✔️ Tunggu benar benar dingin baru di potong. Biasanya kita buat sore hari, besok pagi baru di potong
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Cassava Tray
PAN
40cm round tin, grease lightly with butter
Brown sugar water
300g brown sugar + enough water
1 pandan leaf
Cook until the pandan leaves are wilted and fragrant
MATERIAL A
Brown sugar water + remaining coconut milk juice = 1300ml
Water adjusted to the conditions of cassava, can be more or less
MATERIAL B
2150gr grated cassava from 3kg cassava
You can squeeze the water out, you can also directly (I directly)
100g granulated sugar
1/2 tsp salt
MATERIAL C
COCONUT MILK LAYER
1 liter of thick coconut milk from 2 coconuts
1 tsp salt
2 tbsp granulated sugar
250g rice flour
30g tapioca flour
Stir well
✔️Mix ingredients A and ingredients B, stir well.
✔️Pour into a 40cm baking pan
✔️ Steam with a boiling steamer for 30 minutes
✔️ Pour in ingredient C and steam again for 15-20 minutes
✔️ Wait until it is really cold before cutting. Usually we make it in the afternoon, tomorrow morning it will be cut