Kuih Talam
A classic and beautiful steamed Kuih with two delicious layers of pandan and coconut milk 😍 So #sedap to indulge in during tea time, this recipe is a must-try item. Pls do tag us if you try it out, or maybe give us a suggestion about what you’d like us to make next week 😉
Prep Time
10 min.
Cook Time
40 min.
Total Time
50 min.
Type
Sweet Delights
Difficulty
Novice
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Ingredients
| 100g Rice Flour | |
| 20g Tapioca Flour | |
| 20g Green Bean Flour | |
| 200g Caster Sugar | |
| ¼ tsp Salt | |
| 500ml Pandan juice (10 pandan leaves & 500ml water) | |
| 3-5 drops Green coloring (optional) | |
| 200ml Coconut Cream | |
| 200ml Water | |
| 40g Rice Flour | |
| 20g Green Bean flour | |
| ¼ tsp Salt | |
| 1 Pandan Leaf (knotted) | |
| 1 tbsp Oil (to grease ramekins/tray) |
Instructions
- Green Layer - Mix all the ingredients and whisk well until there are no lumps.
- Put the green layer mixture into a pot and boil until the mixture has thickened slightly for about 3 mins, then quickly take off the heat.
- Lightly grease small ramekins or a square tray with a bit of oil.
- Quickly pour the mixture into the small ramekins or in to a tray, filling them to about ⅔ of the height.
- Steam for about 15 mins (25 mins if using a tray) or until it has set (you will see slight indents on top with a bit of water).
- Remove the lid after 5 minutes to remove the steam & continue cooking, also use a cloth wrapped around the lid to absorb the steam.
- White Layer - Mix all the ingredients and cook on low heat, for only about 1 minute, remove from heat as soon as it starts to thicken or get lumpy.
- Make small cuts or poke with a fork on top of the green layer, then carefully pour the white layer on top of it.
- Steam again for about 20-25 mins until the white mixture has set then leave to cool and then carefully remove them from the ramekins or cut out from the tray in desired shape.
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