Today clearing my pandan juice (screwpine leaves) from the fridge :)
Kuih Talam is one of my favourite kuih, I ate half of the tray once it is ready for cutting :) The salty coconut topping blends so well with the sweet pandan bottom layer. The taste is so close to the Kuih Talam I ate when I was young. The memory of waiting at the doorway with my sisters for the Indian man who sell all sort of nyonya kuihs in his little push trolley to pass by my house, come back to me.
I placed the grease banana leaves in the tray to make the kuih more flavourful.
Recipe adapted from Aromas of Kuihs by Amy Wong
I changed a bit on the quantities because I used the 6 inch tray instead of the 7 inch tray as stated in the recipe.
Ingredients A (soaked for 15 mins)
50g green bean starch
180g sugar (used 120g)
70g rice flour
15g tapioca flour
Ingredients C (blended and filtered for
100g pandan leaf
380ml water (used 250ml)
1/8 tsp alkaline water (omitted)
2 drops green colouring (omitted)
Ingredients E (Top)
250ml coconut milk (used 200ml pack)
200ml water (used 150ml)
45g rice flour
35g tapioca flour
3/4 tsp salt
1. Mix ingredients A, B, C and D. Filter and cook till slightly thickened. Pour the mixture into mould and steam for 30 mins.
2. Mix ingredients E. Filter and cook till slightly thickened. Pour the mixture onto step 1 and steam for another 20 mins. (medium heat) set aside to cool before cutting into pieces. You may place it in the fridge before cut for serving.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker. Also sharing this in the Muhibbah Malaysia Monday Event hosted by 3 hungry tummies.
Note: This should be the last kuih from me for this month, I'll be away for a week and happy baking to all!