This recipe is from Agnes Chang's cookbook, and I make a slightly changed in the recipe.Her recipe used 22 cm(8inch plus) steaming tray, but I used 7 inch steaming tray, so my kuih is a little bit high.
When cook the bottom layer, use LOW fire, and keep stirring, until slightly thick.
I used pandan juice which I made earlier from here.
Ingredients:
Bottom Layer:
(A)
180 gm rice flour
30 gm green peas flour
780 ml water
40 ml pandan juice
(B)
1 tsp alkaline water
250 gm sugar
Top Layer:
1 grated coconut squeezed out 300 ml coconut milk
40 gm rice flour
20 gm corn flour
150 ml water
1 tsp salt
Method:
Mix all the bottom layer ingredients (A) and strain into a pot.
Add ingredient (B) and cook with LOW fire until thick.
Pour into 22 cm steaming tray.
Steam with high heat for 30 minutes until cooked.
Mix ingredients for top layer and strain into a small pot.
Cook until thick.
When the bottom layer is cooked, slowly pour in the top layer and steam for 15 -20 minutes, until cooked.
Remove, cool before cutting.
I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.
17 comments:
I can imagine that your kitchen must have been filled with this lovely fragrance of pandan when steaming this kueh.
I agreed with Zoe, the smell from your kitchen would be so fragrant! I have not tried making this kueh before, too much to finish on my own as the boys don't like this kuih:(
High rise kueh talam...., nice!
this is one of the kuih that i haven't make at home, must try soon.
Seems like now is the 'Kuih season'! Haha ;P I've seen so many kuih recipes around lately and am so tempted to make my own too(I've never try making any kuihs before)! Yours looks very tasty and I LOVE kuihs, esp pandan flavored ones! ;)
New dish for me,first time here.Delighted to b ur follower.ur cup looks awesome dear.do stop mine sometime.
Wow, your kuih talam looks so appealing .... great with kopi 'O'
I didn't know green peas flour is used for the bottom layer, learned something new from your recipe.
This kuih is such a fav among Malaysians though I have not made it before, just buy some from the market at times.
best of luck in submitting your recipe and how you make it.
I love kueh talam. My brother's friend from Ipoh makes the best kueh talam, one that you will dream about it now and then. Yours looks good too. Good job.
I like to take kueh talam.. tong sui and a plate of vegetarian meehoon to go with... sweet and saltish.. that is my favourite!
thanks for visiting, the chivda can be eaten as a snack by itself not with anything else. its traditionally made for diwali festival. thanks for asking.
this is one kuih that i will never miss at the kuih store! simply good!!
Looks really good. Why do you separate the ingredients for the Bottom Layer into 2 parts: A and B ?
Hi Anonymus,
Thanks for dropping by :)
I'd made some corrections, please refer to the method again. And thanks for pointing it out :)
I cant find green peas flour from my supermarket. Can i replace it with wheat flour or just add another 30gm of rice flour?
Hi Anonymous, you place it with hoen kwee flour. :)
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