Kuiih is commonly referred to as a Malaysian or Nyonya dessert which can be sweet or savoury. It is normally served in bite-size portions, at breakfast, tea, snack or at the end of a meal. Kuih Talam literally means kuih steamed in a tray and mostly kuih are steamed rather than baked or fried. Kuih Talam consists of two layers, a sweet bottom green layer with natural colouring from the pandan or screwpine leaves and a slightly salty top layer made with coconut milk. The green layer is made with rice flour, green pea flour and tapioca flour and its texture is dense compared with the top layer of rice flour and greeen pea flour which is softer in texture.
Kuih Talam ~ 绿白双层香兰糕
120 gm rice flour
40 gm tapioca flour
20 gm green pea flour
180 gm sugar
350 ml water
1 tsp alkaline/lye water
15 pandan/screwpine leaves, cut into small pieces and blend with approx. 350 ml water or more to get 300 ml pandan juice
Ingredients for the top white layer
50 gm rice flour
15 gm green pea flour
200 ml coconut milk
200 ml water
1.1/2 tsp salt
Blend the pandan leaves with water, strain and measure out 300 ml pandan juice, set aside.
Mix the rice flour, green pea flour, tapioca flour with sugar. Add in the 350 ml water, mix well.
Pour in the pandan juice, mix well.
Strain the mixture into a pot. Add in the alkaline water, mix well.
On medium heat, cook the mixture, keep stirring till the batter starts to stick onto the sides of the pot and coat the wooden spoon, but still liquid. Turn off heat and pour this mixture into an oiled, 8 inch square or round pan.
Steam this on medium high heat till cooked, about 30 mins.
Mix all the ingredients for the top layer, strain into a pot.
Cook, keep stirring the mixture on medium heat till it starts to stick onto the sides of the pot and coat the wooden spoon, but still liquid. Turn off heat and pour this mixture onto the green layer.
Steam for 15 mins, till cooked.
Remove and cool completely before cutting to serve. (This may take several hours or you can chill it in the fridge before cutting).