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Kueh Talam - My special recipe

5 from 8 votes

Ingredients
  

Bottom layer (Pandan layer)

  • 35 g Mungbean flour
  • 80 g White rice flour
  • 35 g Tapioca flour
  • 180 or 200 g Caster Sugar (I would suggest not lower than 180g)
  • 1 tsp alkaline water
  • 30 pieces Pandan leaves blend with water to get 750 ml juice.

Top White Coconut layer

  • 400 ml coconut Milk (1 tin )
  • 100 ml Water to rinse out the tin of coconut milk
  • 40 g White rice flour
  • 30 g Mung bean flour
  • 10 g Tapioca flour
  • 1 tsp Salt
  • ONE DROP Alkaline (lye) water

Instructions
 

Bottom layer (Pandan layer)

  • Mix everything, stir well then leave for 10 to 15 minutes. Sieve into your sauce pan.
  • Using a balloon whisk mix well again then switch on the heat to medium and later low. Cook stirring non stop till you get the consistency of just a touch thicker than kaya (think mayonnaise) then turn off the heat quickly. Continue stirring for another minute or so so that the mixture do not lump together in the residue heat of your pot.
  • Get your pan ready 7x7 inches or 8x8 inches (entirely up to you and brush it with a sunflower oil (oil must be odourless) Then wipe with kitchen roll. I use a non stick pan and it always come out nicely for me. Unless you use food and heat grade plastic please don't steam with plastic. Ewwwww.
  • Pour your batter into pan and steam on medium high heat for 20 minutes or until you shake your pan and it will wobble a bit but not too much and you can see it's set.

Top White Coconut layer

  • Mix everything together and leave it for 10 minutes. Sieve into your pan and then turn on your heat to low and cook stirring all the time again to a runny custard consistency not as firm as the bottom layer!
  • Keep an eye on your bottom layer and then just pour in using a spatula to cushion the pour. (Refer to pic)
  • Steam for another 15 minutes or so. Turn off your heat as soon as the talam is set. Continue steaming will cause the coconut top to be off white and dry.

Notes

TIP - Some people prefer a more wobbly talam. If so you can add extra 10ml liquid to each of your batter. Have fun adjusting to the consistency you prefer. 
TIP - if you REALLY REALLY like wobbly talam use a jar and you can add more liquid :D but you might have to eat with a spoon - kekekekekeke
NOTE - The ONE DROP alkaline to your top layer really gives you a more stable structure and won't be messy when slicing your cooled kuih.
NOTE - It is very important to wait till your talam is properly cooled before slicing. If you slice with plastic cutter then fine. If you slice with a stainless steel pour some oil onto a cloth or kitchen roll and oil and clean you knife after each slice. As you see form my pics I am all for the aesthetic  :D