Skip to main content
logo
Food Advertising by

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
  • 150 gm gula melaka/palm sugar
  • 350 ml water
  • 2 pandan/screwpine leaves
  • 60 gm rice flour
  • 25 gm green pea flour
  • 1.1/2 Tbsp tapioca flour
  • 100 ml thick coconut milk
  • 1/4 tsp lye/alkaline water
(B)  Top coconut layer
  • 1.1/2 Tbsp tapioca flour
  • 30 gm rice flour
  • 15 gm green pea flour
  • 100 ml thick coconut milk
  • 250 ml water
  • 1/2 tsp salt
Method for (A)
  1. Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.
  2. Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup till well combined.
  3. Cook on slow fire, keep stirring with a wooden spoon till mixture can coat the sides of the pot  and wooden spoon, but still runny.
  4. Pour mixture into a well greased 7 inch round or square heat proof dish.
  5. Steam on high heat for 15 mins.
Method for (B)
  1. Mix all the ingredients thoroughly, strain and cook the mixture on low heat.  Keep stirring with a wooden spoon till mixture can coat the sides of the pot and wooden spoon but still runny.
  2. Pour this white mixture on top of the brown layer.
  3. Steam on high heat for 15 mins.
  4. Let cool completely for a few hours before cutting.  (Preferably let kuih cool overnight).





Comments

  1. Look very yummy. Thought of having a piece of your kuih talam now :D

    ReplyDelete
  2. Pretty layers and must be very delicious with coconut milk.

    ReplyDelete
    Replies
    1. Yes, Angie, the coconut milk does make a difference.

      Delete
  3. Hi , Can i omit the alakline water?
    Thanks.
    Poppy

    ReplyDelete
    Replies
    1. I suppose you can, but the alkaline water makes the kuih chewy and I think that's nice!

      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

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …