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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

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