Petitchef

Kuih Talam (steamed coconut pudding)

a kind of Nyonya Kuih with two distinctive layers. Top layer with coconut milk, bottom layer with screwpine juice.
Dessert
8 servings
30 min
50 min
Easy

Ingredients

8

For Base Layer:

For Top Layer:

Preparation

  • Base layer: Sift rice flour, tapioca flour and green bean flour together. Add in 500ml pandan juice, sugar and pandan paste, and mix well. Cook the mixture over medium heat till it turns thick and sticky. Stir constantly. Pour mixture into steaming tray and steam over medium heat for 30 mins till cooked.
  • Top layer: Mix thick coconut milk and water together. Sift rice flour and tapioca flour together. Add in coconut milk mixture and salt, and strain. Cook mixture over low heat till it turns thick and sticky. This should take about 4-5 mins. Stir constantly.
  • When base layer is cooked, gradually pour the top coconut layer over, continue to steam the whole kuih over high heat for about 2 mins. Set aside to cool, it will be good to refridgerate it a few hours before cutting.

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