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, after the brown layer is cooked.
  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
  4. Would very much like to give a try on this recipe. As we like this kuih so much. But after I've gone through it and am in doubt when to add in the coconut milk for the bottom layer i.e. Ingredients ( A ). Could you please help ? Thanks n Have A Great Day !
    Jfu

    ReplyDelete
    Replies
    1. Add in the coconut milk layer after the brown layer has been cooked. I've edited the method to make it more user-friendly.

      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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por