Recipe Description
In this ‘This is in-Kuih-dible’ series, this Kuih Talam is a traditional dessert that are still popular in Malaysia until today. The two signature colors of Kuih Talam is made of Green Pandan and Coconut cream.
Recipe Ingredient
- Green pandan layer
- 70g rice flour
- 25g green pea flour
- 25g tapioca flour
- 90g sugar
- 350g pandanus juice (10 large screwpine leaves, blend with 200g water)
- Coconut cream layer
- 25g tapioca flour
- 30g rice flour
- 15g green pea flour
- 3g salt
- 150g coconut milk
- 200g water
Instructions
- Green Pandan (Bottom Layer): Combine all the dry ingredients in a bowl and stir in the pandan juice.
- Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.
- Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.
- Coconut Layer (Top Layer): Combine all the dry ingredients in a bowl. Stir in coconut milk and water.
- Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.
- Steam for another 15 minutes.
- Remove from steamer and let it cool for at least 4 hours prior to cutting.
