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).