Kuih Talam

The reason for cooking the kuih Talam is because Ben loves them. I forgot to buy the alkaline water so the texture is not very nice but Ben still likes them, I will try to make it again with ALL ingredients, but not any time soon. hehe..Recipe extract from Kuali

For bottom green layer:

(A):
70g rice flour
30g green bean flour
280ml water

(B):
6 pandan leaves cut into 3cm pieces
250ml water
A few drops of green colouring
250g sugar
1/2 tsp alkaline water

For top white layer:

(C):
50g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
75ml water
225ml pati santan from 1 coconut

Method:

• Mix (A) and leave aside to soak for about 10 to 15 minutes.
• Blend (B) in a liquidiser then strain to get the pandan juice.
• Mix the pandan juice with (A). Add sugar and colouring.
• Cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.
• Pour the hot sticky batter into a greased 20cm cake tin.
• Smoothen and level the surface with a plastic spatula.
• Steam over rapidly boiling water for 20 to 30 minutes.
• To prepare the white layer, mix ingredients (C) together and soak for 10 minutes.
• Pour the topping layer over the cooked green layer.
• Steam for about 10 minutes.
• Cool the kuih well.
• Slice into small diamond-shaped pieces.