Recipe Ingredient
- Bottom Layer:
- 900g tapioca, grated
- 250g castor sugar
- ½ tsp salt
- 350ml thick coconut milk
- Top Layer (sift):
- 80g rice flour
- 90g tapioca flour
- 1 tsp green pea flour
- 1 tsp salt
- 225ml thick coconut milk
Instructions
- To make the bottom layer, squeeze off excess liquid from the grated tapioca and combine with sugar, salt and thick coconut milk in a non-stick pan. Cook over low heat until mixture turns into a thick batter. Pour the batter into a lightly-greased 23cm square tray. Steam for 20 minutes.
- For the top layer, combine the different types of flour, salt and coconut milk in a non-stick pan. Cook until mixture turns into a soft paste-like batter. Pour batter over the tapioca layer and steam for 15-20 minutes.
- Remove the talam from the steamer and let it cool completely before cutting into square serving pieces.
