Kuih Talam

I bought the pandan leaves (screwpine leaves) since last week, can't decide what I wanted to do with it until today. The baking mood is up and I know I want to make Kuih Talam (Steamed Coconut Pudding) again. 

Kuih Talam is my all-time favourite kuih since childhood. It has two distinctive layers in term of taste and texture. The top layer which make of coconut milk, salt, tapioca flour and rice flour, taste salty and the texture should be softer than the bottom screwpine layer. The bottom screwpine layer which consist of green bean flour, tapioca flour, rice flour and sugar, taste sweet and the texture should be slightly firm but still chewy to bite. The flavour of both layers complement each other.

My first Kuih Talam was in 21 Oct 2011, it is nearly a year. The texture of the bottom screwpine layer for my first Kuih Talam was a bit soft, this round of kuih making I'm using another recipe. The result come out satisfying. However, I still think the texture of the bottom screwpine layer still not complete what I desire.

Recipe adapted from Hot Favourites Kuehs & Pastries Recipes Book
Ingredients for Base Layer:
10 pieces pandan leaves (blended with 600ml water, strain)
1/2 tsp lye water (omitted)
100g rice flour
75g tapioca flour
20g green bean flour
200g sugar (used 150g)
2 drops green food colouring (using the homemade pandan paste)

Ingredients for Top Layer:
200ml thick coconut milk
100ml water
50g rice flour
20g tapioca flour
1/2 tsp salt

Method:

1. Base layer: Sift rice flour, tapioca flour and green bean flour together. Add in 500ml pandan juice, sugar and pandan paste, and mix well. Cook the mixture over medium heat till it turns thick and sticky. Stir constantly. Pour mixture into steaming tray and steam over medium heat for 30 mins till cooked.

2. Top layer: Mix thick coconut milk and water together. Sift rice flour and tapioca flour together. Add in coconut milk mixture and salt, and strain. Cook mixture over low heat till it turns thick and sticky. This should take about 4-5 mins. Stir constantly.

3. When base layer is cooked, gradually pour the top coconut layer over, continue to steam the whole kuih over high heat for about 2 mins. Set aside to cool, it will be good to refridgerate it a few hours before cutting.

To prevent the kuih from sticking to the knife while cutting, you must first dipped the knife into cold water.