Our Homemade Kuih Talam
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Our Homemade Kuih Talam (2 May 2014)
Kuih Talam is a two-layer Nyonya Kuih. The top layer is white, while the bottom layer is green. The top layer is white from the coconut milk and rice flour while the bottom layer is coloured by the pandan.
Kuih Talam Recipe
Ingredients for Top Layer- 300 ml coconut milk (san3tan1)
- 55 rice flour (bee1che3)
- 40g tapioca flour (chiu3cu3 hoon4)
- 1 teaspoon salt (yam2)
- 60 g mungbean starch (lek3tau33 hoon4)
- 220 g sugar (thng2)
- 85 g rice flour (bee1che3)
- 18 g tapioca powder (chiu3cu3 hoon4)
- 12 pandan leaves (pan3dan1 heok1)
- 1/2 teaspoon alkaline water (kni3chooi4)
- half teaspoon pandan paste/green food colouring
- Soak the mungbean starch in 180 ml of water for 15-20 minutes.
- Blend the pandan leaves and filter through 450 ml of water.
- Mix all the ingredients for the bottom layer together, filter it to remove residue, then cook till it slightly thickens. Then tour this into a square mould and steam it for half an hour.
- Mix the ingredients for the top layer together and cook till it thickens slightly. Pour it on top of the bottom later, then steam for another 20 minutes. Take it out and leave it to cool. Once cooled, remove it from the mould and cut into pieces.
Tips
We layer the mould with a plastic sheet so as it is easier to take out our kuih talam.
Our freshly steamed Kuih Talam. Note the plastic sheet we use to take the kuih out of the mould. (2 May 2014)
Our kuih talam, after once side is sliced (2 May 2014)
Our kuih talam served (25 October 2014)
Kuih Talam made on 11 March, 2017
Details
List of Penang Nyonya Kuih
Tim & Chooi Yoke's Recipes of Homecooked Food
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