Kuih Talam

Kuih Talam is another popular nyonya delicacy which has a two-layer cake appearence with creamy whitish top and greenish jelly like bottom.


Green bottom layer :
50g  rice flour
4 tsp tapioca flour
15g green pea flour ((hoen kwee flour)
¼ teaspoon alkaline water (replaced with baking soda solution if not available - 1 part baking soda dissolved in 1 part water)
3 cups thick coconut milk
160g sugar
3 tbsp pandan juice

White top layer :
2 cups coconut milk
30g rice flour
25g green pea flour ((hoen kwee flour)
1 tbsp cornflour
20g sugar
a pinch of salt

To Prepare Bottom Green layer :

1. Prepare a 15cm round steaming tray or baking pan and grease lightly with cooking oil.

2. Combine all the 3 types of flour in a mixing bowl and mix in the sugar.

3. Pour in the pandan juice and coconut milk and mix well and add in alkaline water.

4. Cook over gentle low heat until mixture is becomes fairly thick and translucent but still runny.

5.  Pour into the greased tray and steam for 10-15 minutes or until set.

To Prepare Top White layer :
1. Combine all the ingredients in a saucepan. Cook over gentle low heat until it starts to thicken but still runny.

2. Scratch the surface of the green layer before pouring in the top layer.

3. Pour over the green layer and steam for 10-15 minutes or until set.

4. Remove kuih talam to cool completely before cutting into serving slices.