Kue Talam

Kue Talam

Recipe by Cooking Rabbit

You will find this cake sold in many places when visiting Indonesia and Malaysia, with a taste of Southeast Asia.

Cook time: 60 Mins

Yield: 8+ Serving

INGREDIENTS

Pandan Layer:

• 100 g rice flour
• 20 g tapioca starch
• 15 g mung bean starch
• 300 g sugar
• 580 g pandan juice

Coconut Layer:

• 50 g rice flour
• 45 g mung bean starch
• 1 tsp salt
• 900 ml light coconut milk

HOW TO MAKE

1. Prepare a steamer large enough to fit an 8 inch square baking pan.
2. Grease an 8 inch baking tin with a generous layer of cooking oil.
3. In a saucepan, combine all ingredients for pandan layer and stir over medium heat until batter starts to thicken. Remove from heat.
4. Pour batter into the prepared tin, steam for 20 mins on medium heat.
5. Carefully remove lid of the steamer every 6-8 mins to wipe away water forming on the lid to prevent from dripping on the kuih.
6. In a saucepan, combine all ingredients for coconut layer and stir over medium heat until batter starts to thicken. Remove from heat.
7. Pour coconut layer batter onto pandan layer and steam for 20 mins on medium heat.
8. Cool completely, or overnight before slicing the Kuih Talam to serve.