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

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 Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…