Recipe: Kuih Talam

After comparing a few selected recipes, I decided to steam just a small portion of kuih talam...just in case.

Although it was too soft even after four hours, Ern Tong love it. She ate them as pudding. The texture turned soft this morning, not like yesterday...too soft. I guess it would be much nicer to eat it cold.

The pudding-like recipe is not exactly what I would expect. This round I am taking the chance of adding in small amount of tapioca flour, reducing the amount of green pea flour., also reducing the liquid amount. Let's wait and see...

...my final Kuih was an adapted recipe from Chef Foo Hai May

(A) Green Pandan layer:
70 g rice flour
25 g green pea flour
25 g tapioca/corn starch
90 g sugar
370 ml pandan juice (from 10 pandan leaves)
1 tsp alkaline water (or 1 pinch baking soda + water)

1. Mix and stir (A) until smooth.
2. Strain mixture into a saucepan. Cook over low heat, stir with a hand whisk until slightly thickens. Remove from heat. Continue to whisk until smooth.
3. Pour batter into greased 6" round/square pan (or bigger, for thinner layer).
4. Steam at high heat for 22-27 minutes. 

Brown Talam layer :

• Replace sugar and pandan juice with 110 g brown/palm sugar + 380 ml water.
• Though it is common to use gula Melaka (coconut palm sugar), any palm sugar will do.

(B) White Coconut milk layer:
30 g rice flour
15 g green pea flour
25 tapioca/corn starch
2 g salt
150 ml thick coconut milk (santan)
220 ml water

1. Mix and stir (B) until smooth.
2. Strain mixture into a saucepan. Cook over low heat, stir with a hand whisk until slightly thickens. Remove from heat. Continue to whisk until smooth.
3. Pour coconut milk batter onto pandan layer.
4. Steam at high heat for 15-20 minutes.
5. Serve after 4 hours and you can expect nice clean cut using plastic knife (from birthday cake).