Kuih Talam

kuih talam

Ingredients(A)
100m(g) rice flour
30(g) tapioca starch
20(g) green bean flour
300(g) sugar
700(ml) pandan juice
½ tsp alkaline water

Methods:
Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.

Ingredients (B)
20(g) rice flour
15(g) green bean flour
¼ tsp salt
300(ml) coconut milk (extract from 1 coconut + water)
Methods:
Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour (B) batter over cooked (A) and steam on medium heat for 15 minutes.
Cool thoroughly at room temperature before cutting.

Chilling in fridge may cause the upper layer to be harder due to the high concentration of coconut milk(fat content high).

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