Baked the chiffon cake and Kuih Talam few weeks ago for my LG members.
Recipe adapted from Kathrine Kwa youtube video
Ingredients for bottom layer 10g green peas flour 30g tapioca flour 120g rice flour 130g caster sugar 1/2 tsp salt 300ml pandan juice ( 6 pandan leaves blended with 300ml of water) 200ml thick coconut milk 120ml water 1/2 tsp alkaline water
add a drop of green food colour (option) Ingredients for top layer 50g rice flour 25g tapioca flour 250ml thick coconut milk 1 tsp salt 250ml boiling water
1. in a mixing bowl, add green peas flour, tapioca flour, rice flour, sugar, salt, pandan juice, thick coconut milk and alkaline water, stir until mix well. Sieve the mixture, add 120ml water to it.
2. Boil the mixture and keep stirring until the mixture slightly thicken, remove from heat and pour into a grease plate, steam for 18 mins in medium heat until the mixture is cooked.
3. In a clean mixing bowl, add rice flour, tapioca flour, coconut milk and salt, stir until mix well. Add hot boiling water. Sieve the coconut mixture and pour on top of the green layer. Let it steam for 18 mins in medium heat until the mixture is cooked.