KUIH TALAM
A. Green Layer:
140 gram Rice Flour
60 gram Mung Bean Flour
170 gram Sugar
1 L Water
20 pcs Pandan Leaves
2 tsp Alkaline
(Blended the pandan leaves with half of water amount to get pandan juice)
140 gram Rice Flour
60 gram Mung Bean Flour
170 gram Sugar
1 L Water
20 pcs Pandan Leaves
2 tsp Alkaline
(Blended the pandan leaves with half of water amount to get pandan juice)
B. White Layer:
90gram Rice Flour
113 gram Tapioca Flour
200 ml Coconut Milk
550ml Water
1 tsp Salt
90gram Rice Flour
113 gram Tapioca Flour
200 ml Coconut Milk
550ml Water
1 tsp Salt
Methods:
1. Mix rice flour, mung bean flour,sugar, pandan juice n alkaline. Mix thoroughly for 5-10 minutes n set aside.
1. Mix rice flour, mung bean flour,sugar, pandan juice n alkaline. Mix thoroughly for 5-10 minutes n set aside.
2. Mix rice flour, tapioca flour,salt, coconut milk n water. Mix thoroughly for 5-10 minutes n set aside.
3. Used double boiled method. Place the bowl of green mixture in once the water is boiling. Under low heat, keep stirring continuosly during cooking period for about 10 minutes. Take it out n set aside.
4. Repeat step no. 3 for white mixture.
5. Stir the green mixture, pour it into a cake tray. Steam under high heat for about 10-15 minutes or until the green layer is set. The cooked green layer shall have a darker shade of green.
6. Stir the white mixture, pour gently the white mixture into the steamed green layer. Steam at high heat for about 30 minutes.
7. Cooled completely before cut into desired pieces.
Link back to DHM: https://www.facebook.com/photo.php?fbid=1645986532096170&set=pcb.1859286274332299&type=3
Credit: Lisa Yip
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/05/complete-recipe-kuih-talam.html
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