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Fig. 2 | Journal of Ethnic Foods

Fig. 2

From: The diversity of traditional Malay kuih in Malaysia and its potentials

Fig. 2

An array of different kuih talam; (left to right) pudding jagung (firm corn pudding), talam cendol (green rice flour jelly with palm sugar soft cake), bingka ubi kayu, and kosui. Talam is known as a tray in English which denotes the method of making or cooking the kuih in baking tray to leave it to set before it is cut into smaller portions. This method is remotely similar to the western baking method of sheet cake like brownie, where the cakes are baked in shallow sheets only to be cut into portions prior to serving. The only difference with traditional Malay kuih is that steaming is much more practiced than baking

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