How to make Kuih Talam.

My hubby is a Peranakan, so it is little wonder that he loves to eat and cook.

During this Covid-19 lockdown period I have decided to learn how to make some Nonya dishes :)

Here's a simple, no-bake recipe on how to make Kuih Talam.

GREEN LAYER:

- Pandan leaves 6-7 pieces

- Coconut milk 330ml

- Tapioca flour 50gm

- Rice flour 25gm

- Green bean flour 25gm (Not the same as green bean powder. Can be bought from Phoon Huat)

- Sugar 120gm

- Pandan essence 1 teaspoon.

WHITE LAYER:

- Tapioca flour 15gm

- Rice flour 15gm

- Green bean flour 15gm

- Sugar 1 tablespoon

- Salt 1 pinch

- Coconut milk 270ml

- Pandan leaves 5-6 pieces tied in a knot

METHOD FOR GREEN LAYER:

- Use a brush to oil your desired baking pan in which the Kuih Talam will take its final shape.

- Use a blender to blend pandan leaves and coconut milk.

- Pour the mixture through a sieve into a big mixing bowl

- Pour in all the flours and combine well until smooth and no lumps.

- Stir in a pan over super low heat for 2 minutes then pour into oiled baking pan

- Steam at high heat for 15 minutes.

METHOD FOR WHITE LAYER:

- When the green layer is steaming for 10 minutes, you can start combining and cooking all the white layer ingredients over extremely low heat, give a few stirs for 2 minutes then throw the pandan leaves away.

- By now the green layer would have been steamed for 15 minutes, lift the steamer cover and pour white layer over it.

- Cover back the steamer and steam BOTH LAYERS together for another 15 minutes.