Kuih Talam
Kuih Talam

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, kuih talam. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream. Kuih talam is a peranakan kuih dessert comprising of a green pandan and white coconut layer.

Kuih Talam is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Kuih Talam is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook kuih talam using 13 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Kuih Talam:
  1. Take Green Pandan Layer:
  2. Get 70 g rice flour
  3. Prepare 25 g green pea flour
  4. Take 25 g tapioca flour
  5. Make ready 90 g sugar
  6. Take 350 g pandanus juice (10 large screwpine leaves, blend with 200g water)
  7. Make ready Coconut Cream Layer:
  8. Prepare 25 g tapioca flour
  9. Get 30 g rice flour
  10. Get 15 g green pea flour
  11. Make ready 3 g salt
  12. Make ready 150 g coconut milk
  13. Prepare 200 g water

This recipe make kuih talam the way some prefers it, but not my brothers! They were comparing it with the kuih seller in Kampar that makes the kuih talam slightly elastic. Saya pernah juga membaca resepi kuih Talam Beras yang menggunakan semata mata tepung beras. Lihat juga resipi untuk Talam durian, Talam seri muka, Talam Lapis Koko, Talam pisang.

Steps to make Kuih Talam:
  1. Green Pandan (Bottom Layer): - - Combine all the dry ingredients in a bowl and stir in the pandan juice. - - Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat. - - Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.
  2. Coconut Layer (Top Layer): - - Combine all the dry ingredients in a bowl. Stir in coconut milk and water. - - Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer. - - Steam for another 15 minutes. - - Remove from steamer and let it cool for at least 4 hours prior to cutting.

Kuih Talam , Kuih Talam Tepong Pandan (绿白双层香兰糕）. INTRODUCTION If you goggle images of Kuih Talam, the images that was presented may not necessary a green and white colour. Kuih Talam (Pandan & Coconut Layer Cakes). KUIH TALAM BERLAUK ( Mince Beef Talam cake ) Resepi Chef Alexiswandy. This is another popular kuih from Malaysia and Singapore. 'Talam' is a Malay word meaning 'tray', because the kuih is steamed in a tray-like steaming Corner Café.

So that’s going to wrap this up with this special food kuih talam recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!