KUIH - Kuih Talam

By Aemelia

Ingredients

• (A):
• 100 gm rice flour
• 30 gm tapioca starch
• 20 gm green bean flour
• 300 gm sugar
• 700 ml pandan juice
• 1/2 tsp alkaline water
• Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.
• (B):
• 20 gm rice flour
• 15 gm green bean flour
• 1/4 tsp salt
• 300 ml coconut milk (extract from 1 coconut + water)

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour (B) batter over cooked (A) and steam on medium heat for 15 minutes.
Cool thoroughly at room temperature before cutting.

Chilling in fridge may cause the upper layer to be harder due to the high concentration of coconut milk(fat content high).