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Recipe: Kuih Talam

Whether it’s for breaking fast, part of Hari Raya preparations, or just for fun—Margarita has got you covered with another simple to follow recipe!

Kuih Talam

By Margarita Lee

Margarita Lee

Ingredients A:

  • 55g Rice flour
  • 55g Tapioca flour
  • 20g Green bean flour
  • 150g Sugar 
  • 300ml Water
  • 250ml Pandan juice (Blend 6-8 pieces pandan leaves)
  • 1 tsp Alkaline water

Ingredients B:

  • 30g Rice flour
  • 15g Corn flour
  • 200ml Coconut milk
  • 250 Hot water 
  • 1/2 tsp Salt
Photo by Margarita Lee

Method:

  1. In a pot, add sugar and water, then bring it to a boil. Leave aside for later use.
  2. Combine all 3 types of flour from Ingredients A in a mixing bowl and mix in the hot sugar syrup. Pour in the pandan juice and alkaline water and mix until well combined, then strain the mixture into a mixing bowl.
  3. Bring 1/2 pot of water to a boil, then turn down to medium heat. Place the mixing bowl with the green mixture over hot water. Double boil until slightly thickened, then remove from heat and mix until smooth.
  4. Strain the batter into a 6” square cake tin and steam over medium heat for about 15-20 minutes or until set.
  5. Mix coconut milk, salt, rice flour and corn flour together. Add in hot water gradually while stirring, then strain the mixture into a mixing bowl.
  6. Double boil the white mixture until slightly thickened. Remove from heat and mix until smooth.
  7. Pour the thickened white mixture over the cooked green layer, then steam over medium heat for 15 minutes.
  8. Set aside the steamed Kuih Talam to cool completely before cutting.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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