Ingredients (Green Layer)
Pandan Juice 300ml Alkaline Water / Baking Soda Solution 1 tsp Rice Flour 100 g Tapioca Starch 65 g Green Bean Flour / Mung Bean Flour 35 g Water 400 ml Sugar 180 g Salt ½ tsp
Ingredients (White Layer)
1 Instant Coconut Powder 50 g 2 Water 150 ml 3 Salt ¾ tsp 4 Rice Flour 70 g 5 Green Bean Flour / Mung Bean Flour 30 g 6 Hot Water 140 ml
- Coat 8 inch (20 cm) square baking pan with oil, line with baking paper, and coat again with oil.
- Blend 55 g pandan leaves with 300ml water, and extract 300ml pandan juice.
- Mix pandan juice, alkaline water, rice flour, tapioca starch and green bean flour together in a mixing bowl. Meanwhile, add sugar, salt and plain water in a cooking pot and bring to boil. Then add the hot syrup to green mixture gradually while stirring, then strain the mixture into mixing bowl.
- Bring ½ pot of water to boil, turn to medium heat, place the mixing bowl with green mixture on top of hot water, cook till the mixture has thickened, remove from heat and mix until smooth.
- Pour thickened green mixture into prepared baking pan (create an uneven surface to help both layers sticking together), steam over medium heat for 15-16 minutes.
- Mix thick coconut milk, salt, rice flour and green bean flour. Add in hot water gradually while stirring, and then strain mixture into mixing bowl.
- Repeat step 4.
- Pour thickened white mixture onto cooked green layer, steam over medium heat for 15-16 minutes.
- Set aside the steamed Kuih Talam to cool completely.
- When it is cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).
- Ready to serve.