So I am into making talam at the moment. Making and doing research and I felt like I have been to mathematics class last couple of weeks and back. kekekekekeke

Luckily I have enough guinea pigs and even the British neighbours have been promoted to try though it is very far and few that you will meet any British born and bred whom will like our kuih-muih. Well except my husband! He has actually placed an order for a special kuih lapis of his designs! I accepted his challenge. I just have to figured out how to make what he wants as I have not seen this designs online So watch this space!

Today I have decided to finally pen this recipe out. If I tried some more (research) my friends and neighbours and family might kill me. I have bought 2 dozen tins of coconut milk. Go figures However when my classmate from age 13 years old informed me that I have made the best talam pandan she have ever tasted I believed this recipe is a keeper.

Now when I said I felt like I have been to Mathematics class the last week, I meant I have calculated ratios of countless talam recipes online and from my cookbooks. This is the final ratio that I settled on which I can comfortably slice without breaking because I prefer softer talam.

However I did make some in glass jars and those I add a touch more liquids and a touch more salt for the crazy hubby who (thinks he’s a food critic) really like a touch more salty top to contrast with the sweet bottom (his words; not mine!) Shocking right? Coming from a white British guy – hahahahaha

Now if you have read all my musings this far I think you deserve a good tip. I actually added A DROP of alkaline water to my top layer. it works fine but do not be tempted to add more. If you want to know why, you can try it and see I did and the talam went into the bin.

TIP – Use as many pandan leaves as you can afford. Blend with water the night before. Store in a container with a cover and put in the fridge. I hate cross contamination of smell in the fridge. My everything is in either lock & lock, tupperwares or vacuumed sealed. For this recipe of 7×7 tin I used 2 packets of pandan leaves.

The next day when you are ready to make, it is entirely up to you how you use your pandan juice. You can throw the top water away and used the more condensed bottom bit or you can use all but sieve again one more time to remove residue.

TIP – If you want your pandan green to be slightly more deeper green try adding a few drop of intense blue pea flower water. Just boil blue pea right down to get a darker colour. However I am not sure I like it. I prefer a more natural pandan leaf colour. Which do you prefer?

TIP – As long as you stick to the flours and liquid ratio, do experiment. You can omit the tapioca flour and used just green bean flour and rice flour…..but you cannot do the reverse aka you cannot omit the green bean and used tapioca instead. Well I suppose it is all up to you to try Enjoy trying. I did.

p/s I am also trying to perfect the gula Melaka talam. Will update that recipe this weekend if free. It’s so much easier to make as just need to melt the gula Melaka