Monday, October 17, 2011

Kuih Talam

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.


Bottom Layer:
180 gm rice flour
30 gm green peas flour
780 ml water
40 ml pandan juice

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

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.


Zoe said...

I can imagine that your kitchen must have been filled with this lovely fragrance of pandan when steaming this kueh.

Jeannie said...

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:(

Pete said...

High rise kueh talam...., nice!

Sonia (Nasi Lemak Lover) said...

this is one of the kuih that i haven't make at home, must try soon.

Ꮮуռ (ᶬˠ ᶩᶤᵗᵗᶥᵋ ᵐᵋˢˢᵞ ᴻ ᶜʱᵋᵋᵏᵞ) said...

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! ;)

layaa said...
This comment has been removed by a blog administrator.
layaa said...

New dish for me,first time here.Delighted to b ur follower.ur cup looks awesome stop mine sometime.

Cheah said...

Wow, your kuih talam looks so appealing .... great with kopi 'O'

Nava.K said...

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.

Quay Po Cooks said...

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.

reanaclaire said...

I like to take kueh talam.. tong sui and a plate of vegetarian meehoon to go with... sweet and saltish.. that is my favourite!

R said...

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.

lena said...

this is one kuih that i will never miss at the kuih store! simply good!!

Anonymous said...

Looks really good. Why do you separate the ingredients for the Bottom Layer into 2 parts: A and B ?

yummylittlecooks said...

Hi Anonymus,
Thanks for dropping by :)

I'd made some corrections, please refer to the method again. And thanks for pointing it out :)

Anonymous said...

I cant find green peas flour from my supermarket. Can i replace it with wheat flour or just add another 30gm of rice flour?

yummylittlecooks said...

Hi Anonymous, you place it with hoen kwee flour. :)

Anonymous said...

hi,I can't find green pea flour and I don't understand what is hoen kwee flour. what other sudstitue flour can I use instead. thanks

yummylittlecooks said...

Hi Anonymous,
Green pea flour , you can find this at bakery ingredients shop.
Hoen Kwee flour, you can google it, and you can find it at bakery ingredients shop or supermarket.
Hope this helps...