Kuih Talam
Bottom Layer
90 g rice flour
15 g green pea Hoen Kwe flour
15 g tapioca flour
150 ml water
120 g sugar
240 ml pandan water ( from 10 blended pandan leaves + water =240ml)
1 tsp alkaline water (air abu)
Preparing the green layer
Heat up 240 ml pandan water, add sugar dissolved until become syrup set aside to cool.
Combine all 3 types of flour water to dissolved in in a mixing bowl until lumps free.
Pour in pandan syrup, lye water and mixed until smooth without lumps,
Sieve and set aside.
Direction for Double boiling
I used traditional double boiling method to thicken mixture to soft custard
In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens and soft custard look alike.
I am using 16 x 13 cm aluminium pan
Pour into the steaming pan and steam with medium heat estimated 20 minutes
Touch the topping and the mixture must are free from wobbles before pouring white layer custard.
Let's proceed to the next white coconut layer
Ingredient for white coconut layer
Top Layer
40 g rice flour
20 g cornflour
150 ml water
1 1/4 tsp salt
300 ml fresh coconut milk
Direction
Combine rice and cornflour and water into a mixing bowl with water till smooth.
Gradually pour in coconut milk and salt, stir well then until batter are smooth, set aside.
In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens .
When the green custard is ready steamed slowly and softly pour this on green layer custard.
Steam with medium heat for another 15 minutes or until well steam.
Cool completely normally takes 2 hours before slice.
Sharing images :
90 g rice flour
15 g green pea Hoen Kwe flour
15 g tapioca flour
150 ml water
120 g sugar
240 ml pandan water ( from 10 blended pandan leaves + water =240ml)
1 tsp alkaline water (air abu)
Preparing the green layer
Heat up 240 ml pandan water, add sugar dissolved until become syrup set aside to cool.
Combine all 3 types of flour water to dissolved in in a mixing bowl until lumps free.
Pour in pandan syrup, lye water and mixed until smooth without lumps,
Sieve and set aside.
Direction for Double boiling
I used traditional double boiling method to thicken mixture to soft custard
In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens and soft custard look alike.
I am using 16 x 13 cm aluminium pan
Pour into the steaming pan and steam with medium heat estimated 20 minutes
Touch the topping and the mixture must are free from wobbles before pouring white layer custard.
Let's proceed to the next white coconut layer
Ingredient for white coconut layer
Top Layer
40 g rice flour
20 g cornflour
150 ml water
1 1/4 tsp salt
300 ml fresh coconut milk
Direction
Combine rice and cornflour and water into a mixing bowl with water till smooth.
Gradually pour in coconut milk and salt, stir well then until batter are smooth, set aside.
In a medium heat bring batter to a double boiling method keep stirring slowly until slightly thickens .
When the green custard is ready steamed slowly and softly pour this on green layer custard.
Steam with medium heat for another 15 minutes or until well steam.
Cool completely normally takes 2 hours before slice.
Sharing images :
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FOR SAMPLE ONLY  |