Kuih talam (steamed coconut pudding)

Ingredients

• Recipe adapted from Hot Favourites Kuehs & Pastries Recipes Book

For Base Layer:

• 10 pieces pandan leaves (blended with 600ml water, strain)
• 1/2 tsp lye water (omitted)
• 100g rice flour
• 75g tapioca flour
• 20g green bean flour
• 200g sugar (used 150g)
• 2 drops green food colouring (using the homemade pandan paste)

For Top Layer:

• 200ml thick coconut milk
• 100ml water
• 50g rice flour
• 20g tapioca flour
• 1/2 tsp salt

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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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