Kueh Talam

Kueh Talam

I love kueh talam, and the recipe that I have uses green pea flour, searched high and low and still cannot find. Anyway, saw some blogs that uses green bean flour, so I made mine using green bean flour instead.

Ingredients:
Green Layer
80 gm rice flour
40 gm tapioca flour
30 gm green pea flour/green bean flour
230 gm sugar
700 ml pandan juice (from 20 pandan leaves)
1 tsp alkaline water
White Layer
40 gm rice flour
30 gm green pea flour/green bean flour
1 tbsp tapioca flour
500 ml thick coconut milk (from 2 grated coconuts)
1/2 tsp salt

Method:
1.  Combine the ingredients for the bottom green layer in a saucepan and cook over a low flame until batter thickens slightly. I use a tsp of pandan flavour and add some green colouring.

Green layer in greased tray

2.  Pour into a 20 cm(8") square, greased tray and steam for 10-20 minutes.  Open steamer every 5 minutes.

Cooked green layer  before putting the santan layer

3.  While steaming the bottom layer, cook the top layer.  Combine all the ingredients for the white layer in a saucepan and cook over the lowest flame until mixture slightly thickens slightly, stirring all the while. I use a can of 400 ml coconut milk and add 100 ml water.
4.  Pour the batter for the white layer over the green layer and steam covered for 20 minutes, open the steamer lid every 5 minutes.

White layer over cooked green layer ready for steamer

5.  Cool for 3-4 hours before cutting into diamond shapes.

Kueh talam