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Nyonya Kuih Talam

    Nyonya Kuih Talam
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    Nyonya Kuih Talam

    Difficulty: Medium

    Ingredients

    • Ingredient A (To make green layer)

    • 50g (1/3 cup + 2 tbsp) rice flour

    • 4 tsp tapioca flour

    • 1 tbsp mung bean (green pea) flour

    • 160g ( 2/3 cup + 4tsp) sugar

    • 100ml(1/3 cup) Pandan juice

    • 250ml(1 cup) water

    • ¼ teaspoon alkaline water (replaced with baking soda solution if not available)

    • Ingredient B (To make coconut cream layer)

    • 2 tbsp rice flour

    • 1 tbsp + 2 tsp mung bean flour

    • ¼ teaspoon salt

    • 250ml(1cup) thick coconut cream

    Directions

    • Combine all the 3 types of flour in a mixing bowl and mix in the sugar.
    • Pour in the Pandan juice and water and mix until well combined and add in alkaline water.
    • Instead of using the traditional double boiling method to thicken mixture, I speed up the slow simmering process with the microwave method that I applied in Kaya making.
    • Pop the batter in microwave oven and set the microwave for 1 min on high heat. Remove and stir with wire whisk.
    • Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 4 times to get this texture with last minutes at 30 seconds interval.
    • Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy.
    • Strain batter into a steaming tray and steam with medium heat until set about 15-20 minutes. Tilt the tray to test, the mixture shouldn’t wobble.
    • While steaming the green layer, at the last 5 minutes start to prepare for the coconut cream layer (Ingredients B).
    • Combine the rice and mung bean flour and salt into a mixing bowl; gradually pour in coconut cream, stir well until smooth.
    • Repeat the same microwave process on step 4 for coconut mixture. Zap for 1 min on high heat.
    • Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 2 times with last minutes at 30 seconds interval to thicken the cream batter.
    • Strain the coconut cream batter on to green layer, steam with medium heat for another 15 minutes.
    • Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while).

    Notes

    • Ingredients for green layer (Ingredients A):

      Baking soda solution making:
      1 part baking soda dissolved in 1 part water

      Pandan juice making:
      Rinse the 6-8 pandan leaves and cut into small pieces, place in blender and add 150ml water and process until pulverized. Strain and discard the solids. Measure the required amount in the recipes.

      If Pandan leaves unavailable replace with Pandan essence or vanilla essence + green coloring and add the required amount of water to make green solution.

      ** The microwave timing is very much depending on the power of your microwave, mine is 800 Watt. Best to repeat more often with less microwave time per session to get a smoother batter.
    • Credit to: Yin’s homemade: http://yinhomemade.blogspot.com/2010/12/kuih-talam-coconut-tray-cake.html