Recipe Ingredient
- Bottom layer:
- 80g tapioca flour
- 35g sago flour
- 30g green pea flour
- 35g rice flour
- 170g castor sugar
- 300ml water
- 8 pandan leaves, cut into small pieces
- 320ml thick coconut milk
- 1 tsp alkaline water
- Coconut cream layer:
- 30g rice flour
- 25g green pea flour
- 1 tbsp cornflour
- 20g castor sugar
- 1/2 tsp salt
- 250ml coconut milk
Instructions
- Put pandan leaves and water into a blender and blend to a fine pulp. Squeeze the pandan juice and strain to obtain 320ml pandan-flavoured water.
- Combine tapioca, sago, green pea and rice flours, sugar and pandan-flavoured water in a saucepan. Stir in coconut milk and alkaline water.
- Cook over gentle low heat until mixture is thick. Pour into a lightly greased 22cm square cake tin. Steam for 20 minutes.
- Combine all the ingredients in a saucepan. Cook over gentle low heat until it starts to thicken.
- Pour over the green layer and steam for 10-15 minutes or until set.
- Remove kuih talam to cool completely before cutting into serving slices.
- Tip: When cooking the green portion and coconut cream layer, avoid overheating the mixture. It needs to be slightly cooked to a liquid form and not to be in a thick paste-like form. Overcooking it in a thick paste form will not give a smooth surface after steaming.
Coconut cream layer:
