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Kuih Talam

INGREDIENTS

80g (3 oz) rice flour

40g (2 oz) tapioca flour

30g (1 oz) green pea flour

230g (8 oz) sugar

700ml pandan (screwpine) juice extracted from 20 bunch pandan leaves

1 tsp concentrated pandan paste (optional)

1 tsp alkaline water

40g (2 oz) rice flour

30g (1 oz) green pea flour

1 tbsp tapioca flour

500ml thick cocounut milk

1/2 tsp salt

For green layer
For creamy white layer

This 'cake' is a very popular Nyoya dish and is serve on special occasions

FYI: Pandan Leaf, also known as Pandanus Leaf (Pandanus latifolius, P. amaryllifolius) is usually used to sweeten many dishes. You can purchase them in any Asian grocery store, although you might be hard pressed to get them in fresh form. They are known as 'daun pandan' in Indonesian or Malay, 'rampe' in Sri Lankan, 'bai toey' in Thai and 'la dua' in Vietnamese.

To prepare green layer:

Combine the ingredients for the bottom green layer in a saucepan and cook over low flame until batters thickens slightly
Pour into a 20 cm (8 in) square, greased tray and steam for 10 to 20 mins
Open steamer, every 5 mins to check on cake

To prepare creamy white layer:

While steaming bottom layer, cook the top layer
Combine all ingredients for the white layer in a saucepan
Cook over low flame until mixture thickens slightly, stirring all the time
Pour batter for white layer over green layer and steam covered for 20 mins, open the steamer lid every 5 mins

To serve

Cool completely before serving (best done overnight in a fridge)
Use very sharp knife, wipe clean after each slice done
Cut into diamond shapes

Note: I have tried a variety of kuih talam recipes and this one is the one that works best for me. I've added a small amount of pandan paste to the recipe as it gives out a stronger pandan flavor but you can omit this if you wish. The paste ( Brand: Aroma Pasta) works well if you cannot access pandan leaves.

Alkaline water is key to this cake. I've tried it without using alkaline water and found the texture not as spongy nor the color as vibrant. A small amount goes a long way. Alkaline water is also known as 'lyre' water or in Chinese kan sui and can be purchased at any Chinese grocery stores. It is used in making mooncakes as well.

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