Kueh Talam (2 layer tradisional nonya kueh)

kueh talam.jpg

kueh talam 1.jpg

kueh talam 2.jpg

kueh talam 3.jpg

Ingredients
White Top Layer
180 g sugar
100 g corn flour
35 g mung bean flour (green pea flour)
700 ml water. a pinch of salt
600 ml coconut milk

Green Bottom layer
50 g rice flour
120 g corn flour
180 g sugar
500 ml coconut milk
500 ml water
100 ml pandan juice (10 pieces pandan leaves bland with 50 ml water to get 100 ml juice)
1 drop of green colouring (optional)

Method
Bottom Layer
1) In a saucepan, add in water and sugar, boil till sugar melts.
2) Mix coconut milk with rice flour and corn flour. Add pandan juice, stir to mix well, sieve and pour into the sugar syrup from (1). Cook over low heat until batter thickens slightly. Pour into 8″ square tray lined with a plastic sheet. Steam for 10 minutes, open the cover every 5 minutes while steaming.

3) Top Layer
a) In a saucepan, add in water and sugar, boil till sugar melts.
b) Mix coconut milk, corn flour, mung bean flour together and mix well, sieve and pour into the sugar syrup from (a). Cook over low heat until batter thickens slightly, stirring continously till smooth .
c) Slowly pour the mixture over the green layer. Steam with lid covered for 15 – 20 minutes, Open the cover every 5 minutes.
d) Cool for 4-5 hours before cutting to your preference shape.

 

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