Kuih Talam

I'm not very good in making kuih. I always find making kuih muih is very daunting and challenging eventhough by the look of it, what is so difficult to make? Just mix it up the ingredients and send to steaming only mah .. 😅

Sometimes it is the small little things that you need to look into eg. during steaming time either it is needed in low heat or high heat to steam the kuih. Or you need to open the lid every 5 minutes just to adjust down the temperature during steaming... or after the steaming done do not open the cover yet.
So this is those little things you need to be careful and adhere to perfect your kuih 😊

Today I'm sharing with you is Kuih Talam which is one of my favourite kuih. I like it with balance of sweetness and saltiness from the coconut layer.

KUIH TALAM 
Recipe reference from Nyonya Flavours

Ingredients

Pandan Layer
80gm rice flour
40gm tapioca flour
30gm green pea flour /or hoen kwe flour
210gm sugar (sweetness is just right)
700ml pandan juice (Ive used 18 leaves)
1 tsp alkaline water

Coconut Milk Layer
500ml thick coconut milk /or coconut cream
40gm rice flour
30gm grean pea flour/or hoen kwe flour
1 tbsp tapioca flour
½ tsp salt

Method

Prepare an 8" square pan. Lightly grease the pan and line a baking paper (with an inch overhanging on two sides for easy to lift up), grease the baking paper again.

Prepare and heat up your steamer.
(Im using a big wok).

Add in all the ingredients for the bottom pandan layer into a saucepan and cook under a low heat; stirring occasionally till it thickens slightly.

Pour the batter into your prepare square greased pan. Spread the batter in an uneven surface (this is to help both layers to stick together).
Steam for 10 - 15 minutes under low medium heat. Open your steamer lid every 5 minutes.

As the pandan layer is steaming, you can start to cook the coconut layer.

Add in all the coconut layer ingredients into a saucepan and cook under the lowest heat stirring occasionally till the batter slightly thickens.

Remove from heat and immediately pour into pandan layer.  Steam for 15 minutes under low medium heat.  Open the steamer lid every 5 minutes.

Cool completely before cutting.

Enjoy .... yum ! 😊

Once thickens, give it a thorough whisk before pouring into the pan.

Will do better next round on my top layer... alot of air bubble holes 😏

Cut into 5 long strips (1.5") 

           This recipe definitely a keeper!

Best eaten in 1 to 2 days. Any leftover, please refrigerate in airtight container.