Kuih Talam is a popular delicacy in Malaysia.Kuih talam is a malay or nyonya cake that is consisting of two layers.The top white layer is made from rice flour and coconut milk and while the bottom green layer is made from rice flour,green pea flour or corn flour,alkaline/lye water and extract of pandan leaf.If you don't want to use alkaline water for the Kuih you can omit it.It still taste good.
RecipeBottom Layer: A
150g rice flour
30g cornflour or greenbean flour
600ml water or pandan juice
1/2 tsp alkaline water
Few drops green colouringTop Layer:B
80g Rice Flour
2 tbs Corn Flour
A pinch of salt
A can of coconut milkMethod
Mix (A)together and cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.
Then strain the batter and add sugar and colouring.Pour the hot sticky batter into a greased 20cm cake tin and steam over rapidly boiling water for 20 to 30 minutes.
Prepare(B).Mix the B ingredients and pour the white batter over the cooked green layer.
Steam for about 10-15 minutes.Cool the kuih well.Slice into desire-shaped pieces.