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!
I like this too, but i have been eating too much of coconut already, this one keep next time only do, hehehe..Thanks for sharing.ReplyDelete
Thanks for liking the kuih ：）ReplyDelete
So delicious! I never tire of coconut...and this is such a beautiful dish~ReplyDelete
PANDAN + COCONUT = TASTY & YUMMYReplyDelete
I am still on the quest for the perfect kuih talam which is bouncy.ReplyDelete
Have a nice holiday :)
it looks very nice!ReplyDelete
enjoy ur holiday ^^
Long time didn't eat this kuih already, miss its taste :) Enjoy your holiday ya!ReplyDelete
i like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies.ReplyDelete
Lizzy, thanks! I'm like you not tire of the coconut taste too :)ReplyDelete
Wendy, this is my first try on kuih talam, is not perfect but it taste lovely :)
Min, you should try this kuih it wouldn't take long to prepare :)
Esther, change your name? 以你的公力，这不难啦！
Foodie@Taste Spot, thanks for the invitation, will try it out!ReplyDelete
you really made so many types of kuihs! now you can have a good break and enjoy your holidays!!ReplyDelete
我做的kueh多数吃不完，都是请人吃，所以呀。。。 可以请我吃吗？ 呵呵。。。ReplyDelete
Kuih Talam is definitely my favourite.... Its been a long while since I cook them... Thank you for sharing :D
wowww looks really good - I like kuih talam too, as well as seri muka :DReplyDelete
Looks delicious! I can almost smell the aroma of the pandan leaves and the fragrant santan! Yum!ReplyDelete
Tze, another of my favorite kuih. I salute you for making this one. I heard it is extremely hard to get it right. Yours look perfect. How I wish I can have a piece now.ReplyDelete
Hello. Senang-senang jalanlah kegerai kuih sayaReplyDelete
Gerai Karipap Panas Wangsa Melawati@ karipappanas.blogspot.com
macam-macam ada. semua sedap.
Coconut and pandan...a double flavoured kueh....so pretty and delicious.ReplyDelete
Interesting to see your kueh look firm and well-set without using any alkaline water. I wonder what is the function of alkaline water to the flavor and texture of these kueh.ReplyDelete
May I know what is green bean starchReplyDelete
Thank you everyone for the lovely comments and glad that you like the kuih talam as much as I do!ReplyDelete
Edith, I bought mine at the neighbourhood grocery shop, they said green bean starch is "Tepung Hoen Kue".