Kuih Talam

Recipe adapted from:

 

https://mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/

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Ingredients

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Green Layer:

• 300ml pandan juice*

• 1 tsp alkaline water*

• 100g rice flour

• 65g tapioca flour

• 35g green bean flour

• 400ml plain water

• 180g granulated sugar

• 1/2 tsp fine salt

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White Layer:

• 390g thick coconut milk

• 3/4 tsp fine salt

• 70g rice flour

• 30g green bean flour

• 140ml hot water

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Method

 

Alkaline Water*

 

1. Add about 1/8 tsp of baking soda to a tsp of water

 

Pandan Juice*

 

1. Add 300ml of water to 50g of pandan leaves and blend until smooth

2. Strain

 

Green Layer

 

1. Preparing green layer: mix together pandan juice, alkaline water rice flour, tapioca starch and green bean flour.

2. Combine plain water, sugar and salt in a sauce pot, bring to the boil.

3. Add hot sugar syrup to green mixture, gradually stirring, then strain mixture into mixing bowl.

4. Bring 1/2 pot of water to boil, turn to medium heat, sit mixing bowl with green mixture on hot water, cook until mixture has thickened, remove from heat and mix until smooth.

5. Pour thickened green mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 15-16 minutes.

 

White Layer

 

1. Preparing white layer: Mix together thick coconut milk, salt, rice flour and green bean flour. Add in hot water gradually while stirring, then strain mixture into mixing bowl.

2. Using the same method as in the green mixture, cook white mixture until thickened, remove from heat and mix until smooth.

3. Pour thickened white mixture onto cooked green layer, steam over medium heat for 15-16 minutes.

4. Set aside the Steamed Kuih Talam to cool completely.

5. When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).