Have I ever told you that Kristy is an amazing home cook and baker? Well, I think I have, but I don't mind to remind you again that, she really is a good cook. The best thing to me is, each time I crave some Indonesian or Malaysian food, first thing I do is always check her blog, if she doesn't have the recipe in her blog, I just send her message to request it. Next thing I know, the recipe will be in her blog. It makes me feel so special for sure :).
I actually made this kuih talam a few times before, unfortunately, I happened to make it when my house was full of families, so I never had a chance to take photograph. So, when my house was empty and my craving of kuih talam kicking in, I used the opportunity to make it, then took photograph peacefully. Thank you Krsity, your Kuih Talam is absolutely delicious!
Note: the texture and taste of this kuih is soft, and just enough of that chewiness when you bite it. The taste is sweet and salty at the same time which I really like.
Kristy's Kuih Talam
Recipe adapted from Kristy's blog
make 1 (7 inches) square kuih
For Bottom Layer:
80 grams rice flour
40 grams tapioca flour
40 grams green bean flour
200 grams sugar
500 ml water
2 teaspoons pandan paste
For Top Layer:
60 grams rice flour
40 grams green bean flour
2 tbs tapioca flour
500 ml coconut milk
1 teaspoon salt
To Serve:
1/2 cup freshly grated coconut
zest of 1/2 orange or zest of 1 lemon
2 teaspoon granulated sugar
Preheat your steamer over high heat stove.
Coat a 7 inches square cake pan with oil. Set aside.
In a medium sauce pan, add all ingredients for bottom layer. Set the pan over medium heat, and cook - stirring constantly until it becomes thicken. Pour into prepared pan, and place the pan in a steamer. Steam for 20 minutes.
Meanwhile, combine all ingredients for the top layer in a medium sauce pan. Set the pan over medium heat stove. Cook, stirring continuously until the mixture is thicken. Pour this mixture on top of the base layer, steam for 20 minutes.
Remove the pan from the steamer. Let cool completely in the pan before cutting into serving sizes.
In a small bowl, combine grated coconut, orange or lemon zest, and sugar. If desire, right before serving, top each individual kuih with about 2 teaspoons of this coconut mixture.
12 comments:
Oh, this is absolutely gorgeous! I keep trying to figure out the taste, the texture, but I guess either I'll have to make it myself or invite me over to your place, catch a plane etc etc ;-)
Beautiful post!
So pretty and irresistible! I love those kinds of desserts.
Cheers,
Rosa
Hi Sally,
I just updated my post to let everyone knows about the texture and the taste.
Thanks Sally :)
Dewi
Oh my Kak Dewi, honestly your kuih talam looks much better than mine ones. And the picture makes it looks even more irresistible. haha... Thanks so much for all the nice words. I'm glad you like it. Me too...I prefer chewy kind of kuih too.
Enjoy & have a great day,d ear.
Kristy
I've been dreaming about kueh talam for long time, but no encourage to make myself since 2cookies monster at home doesn't like traditional cake. :( Maybe I need to cut half of portion to make it happen. Anyway,your talam look pretty mba.
This looks fantastic - gorgeous color!
You present this kuih in a very gorgeous way, I love eating this kuih too!
Oh my goodness, this looks fantastic. My favorite kuih and you made it look so pretty.
As soon as I opened this page, my mouth was watering. lol
Oh my goodness, I'm speechless. This looks fantastic!
That looks absolutely delish! I must try this at some point, never seen in sweden! /Mary www.madebymary.se
Your kuih talam looks delicious and beautiful. Loved your pictures too.
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