Skip to main content
logo
Food Advertising by

Kuih Talam ~ 绿白双层香兰糕


Kuiih is commonly referred to as a Malaysian or Nyonya dessert which can be sweet or savoury.  It is normally served in bite-size portions, at breakfast, tea, snack or at the end of a meal.  Kuih Talam literally means kuih steamed in a tray and mostly kuih are steamed rather than baked or fried.  Kuih Talam consists of two layers, a sweet bottom green layer with natural colouring from the pandan or screwpine leaves and a slightly salty top layer made with coconut milk.  The green layer is made with rice flour, green pea flour and tapioca flour and its texture is dense compared with the top layer of rice flour and greeen pea flour which is softer in texture.






Kuih Talam ~  绿白双层香兰糕
  • 120 gm rice flour
  • 40 gm tapioca flour
  • 20 gm green pea flour
  • 180 gm sugar
  • 350 ml water
  • 1 tsp alkaline/lye water
  • 15 pandan/screwpine leaves, cut into  small pieces and blend with approx. 350 ml water or more to get 300 ml pandan juice
Ingredients for the top white layer
  • 50 gm rice flour
  • 15 gm green pea flour
  • 200 ml coconut milk
  • 200 ml water
  • 1.1/2 tsp salt
Method
  1. Blend the pandan leaves with water, strain and measure out 300 ml pandan juice, set aside.
  2. Mix the rice flour, green pea flour, tapioca flour with sugar.  Add in the 350 ml water, mix well.
  3. Pour in the pandan juice, mix well.  
  4. Strain the mixture into a pot.  Add in the alkaline water, mix well.
  5. On medium heat, cook the mixture, keep stirring till the batter starts to stick onto the sides of the pot and coat the wooden spoon, but still liquid.  Turn off heat and pour this mixture into an oiled, 8 inch square or round pan.
  6. Steam this on medium high heat till cooked, about 30 mins.
  7. Mix all the ingredients for the top layer, strain into a pot.
  8. Cook, keep stirring the mixture on medium heat till it starts to stick onto the sides of the pot and coat the wooden spoon, but still liquid.  Turn off heat and pour this mixture onto the green layer.
  9. Steam for 15 mins, till cooked.
  10. Remove and cool completely before cutting to serve.  (This may take several hours or you can chill it in the fridge before cutting).




Comments

  1. Wish I could taste one of yours! They are so beautiful and I love the colour contrast.

    ReplyDelete
    Replies
    1. This was my 3rd attempt. I like this kuih which is full of coconut and pandan flavour but need to look after my cholesterol.

      Delete
  2. Cheah.. Your kuih talam looks better that the Nyonya kuih stall outside our place :) thanks for sharing. Will try making this one day :)

    ReplyDelete
    Replies
    1. Must admit the kuih is very lemak, nice, full of natural pandan fragrance!

      Delete
  3. Hi Soke Hah, love you blog design but I really don't have the time to make new changes. You're great. Thanks for informing and I have made the changes. This is an awesome Nyonya kuih but must watch out for the sugar content in it. Usually make for gatherings or giveaways.

    ReplyDelete
    Replies
    1. Thank you, Kimmy. Changes to my blog was done with a friend's help. I'm a newbie where blogging is concerned. Not so much the sugar content in this kuih but the coconut, bad for my cholesterol!

      Delete
  4. At one look, i know that this kuih talam is perfectly done! The colour of the green layer and the top layer is just right. Must be delicious!!!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…