Foodie

Sunday, February 21, 2016

Kuih Talam Revisited







Although my previous recipe Kuih Talam is ok but my need to tweak more for a better texture has been on my mind for the longest ever.  I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own reference but for everyone or anyone who will be interested to make a perfect kuih talam. Sweetness is just nice, just as what kuih should be, sweet enough to please the palate and the tinge of saltiness is there, complementing the sweetness.  Oh yes, the richness of the coconut milk is just right from the whole can of CHAOKOH coconut milk which has 50% of saturated fat.



Ingredients;

Green Layer

200 gm sugar
250 ml water

70 gm rice flour
20 gm tapioca starch
10 gm mung bean starch
250 ml water
3/4 tsp kan sui( POTASSIUM CARBONATE AND SODIUM BI CARBONATE SOLUTION)
1/2 tsp pandan paste Koepoe-Koepoe brand Logo butterfly
a drop of green food coloring (to enhance the green to be jade like)

White Layer

50 gm rice flour
25 gm tapioca starch
400 ml coconut milk CHAOKOH brand or any other brand with 50% of saturated fat
100 ml water
1/2 tsp salt
a pinch MSG(optional)

Method:

Put sugar and water into a microwaveable bowl and microwave on high for 1 minute, stir until the sugar dissolves.  This process can be done on the stove top.

Add in the rest of the ingredients for the green layer and stir well until there is no more lumps.

Microwave on high at 30 seconds intervals, stirring with a whisk after every interval.  Mixture should be thicken after 3 minutes depending on the wattage of your microwave.  

Pour into a greased 8 inch cake pan and put to steam for 10 - 15 minutes.  

While green layer is steaming, prepare the white layer.

Mix all the white layer ingredients in a microwaveable bowl and microwave on high at 30 seconds intervals, stirring after every intervals, for 2 minutes.  The mixture should be thicken slightly but STILL RUNNY.

When the green layer is firmed to the touch especially in the middle, using a fork, make scratch marks on the surface, this will enable the white layer to adhere.

Pour the white layer mixture on to the scratched green layer and continue to steam on medium high until cooked.

Remove from steamer and allow to cool before serving


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