Malay & Nyonya Desserts

Kuih Talam

The top coconut milk layer is creamy and slightly salty and is well complemented by the sweet spongy-like pandan bottom layer. One can easily find these desserts sold in Chinese coffee shops or markets in the mornings.

If you want to make your own kueh, you can try your hand at these simple no bake dessert recipes laid out here. Preparation time is no more than an hour.

Ingredients For Bottom Layer

80 g			        	Rice Flour
25 g			        	Hoen Kwe Flour
280 ml				Water
8			        	Pandan (Screwpine) Leaves
250 ml				Water
1 tsp			        	Green Colouring
200 g			        	Granulated Sugar
1/2 tsp				Alkaline Water

Ingredients For Top Coconut Milk Layer

60 g			        	Rice Flour
2 tbsp				Hoen Kwe Flour
1/2 tsp			 	Salt
75 ml			        	Water
230 ml				Thick Coconut Milk	

Method

To prepare bottom green layer:
Sift together rice flour and hoen kwe flour. Add water and stir until well mixed.

Meanwhile, pound pandan leaves, add water and squeeze out the pandan juice. Pour this juice onto flour mixture. Stir in colouring, sugar and alkaline water. Cook the flour mixture over low heat, stirring constantly until it starts to thicken and becomes crystal clear green. Pour hot mixture into prepared square cake tin. Smoothen the surface with a spatula. Steam over rapidly boiling water for 20 minutes.

To prepare top coconut milk layer:
Mix rice flour and hoen kwe flour together. Add in salt, water and lastly coconut milk. Pour mixture over steamed green layer. Steam for another 10 minutes.

Allow pudding to cool before cutting into diamond shapes. The top layer is more delicate as compared to the denser bottom layer, so do cut with care.

_________________________

Return from Kuih Talam to Asian Desserts