Kuih Talam

I have never made Kuih Talam here before because the bottom layer of this kuih depends on the juice of pandan leaves for its flavor. Since i have made so many other types of kuih using pandan paste for flavor and it is a success, decided to give kuih talam a try. Viola, it is better than the juice. This recipe is from kuali.com and i found that for a better height kuih, i would prefer a 7 inch round cake pan and i reduced the rice flour to the top layer. I increased the water in (A) by 20 ml to replace the pandan juice.



Ingredients:

For bottom green layer:

(A):
70g rice flour
30g green bean flour
300ml water

(B):
250g sugar
250ml water
1 tsp pandan paste
A few drops of green colouring
3/4 tsp potassium carbonate & sodium bi-carbonate solution.

For top white layer:

(C):
40g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
300ml coconut milk

Method:

Mix (A) and leave aside to soak for about 10 to 15 minutes.

Cook sugar and water until sugar dissolves. Mix in the pandan paste,green coloring and potassium carbonate & sodium bi-carbonate solution(kan sui).

Pour syrup into (A). Cook in microwave for 1 minute on high , stir continuously with a whick, keep cooking for 1 minute at a time on high until batter becomes fairly thick and translucent but still runny.

Pour the hot batter into a greased 7 inch cake tin. If batter has turned too thick, you would have to smooth and level the surface with a plastic spatula.

Steam over rapidly boiling water for 15 to 20 minutes.

To prepare the white layer

Mix ingredients (C) together and soak for 10 minutes.

Cook in the microwave for 1 minute on high, stir and then another more minute. Batter must be runny.

Scratch the surface of the green layer before pouring in the top layer.

Pour the topping layer over the cooked green layer. Steam for about 10 minutes.

Cool the kuih well.

Slice into small diamond-shaped pieces.

Serves