/ Wednesday, July 30, 2014 / 12 Comments / Appetizers and Snacks , Asian , Breakfast , Dessert , gluten-free , Malaysian , Singaporean , Vegan , Vegetarian , Video Tutorial
This pandan and coconut layered cakes or better known as Kuih Talam in Malaysia, is a popular afternoon snack and goes perfectly with coffee or tea. There are two layers in this kuih. The top layer of the cake is made from coconut milk flavored batter. The bottom layer of the cake is made with batter flavored with fresh pandan juice.
Kuih Talam (Pandan & Coconut Layer Cakes)
Bottom Layer (Green)
10 Pandan Leaves, blend with 150 ml Water
60 grams Rice Flour
20 grams Tapioca Flour
10 grams Green Pea Flour
100 grams Sugar
200 ml Water
Top Layer (Coconut)
300 ml Coconut Milk
100 ml Water
15 grams Green Pea Flour
50 grams Rice Flour
½ tsp Sea Salt
Blend pandan leaf with 150ml water, and strained into a measuring jug or bowl. Top it up with about 200 ml of water to make 350ml of liquid. Then mix in the rice flour, tapioca flour, green pea flour, and sugar. Mix well and strain into a mixing bowl.
Place the mixing bowl on top of simmering pan of water. Stir and cook until the mixture start to thicken. Then remove the bowl from the heat, and pour into a square or round baking tin. Steam over medium heat for about 15 minutes.
Meanwhile, mix the coconut milk, water, green pea flour, and sea salt. Strain the mixture into a mixing bowl and place it on top of simmering pan of water. Stir and cook until the mixture start to thicken. Remove from the heat and mix until smooth. When the bottom green layer is cooked, pour the coconut mixture on top of the green layer. Steam the kuih over high heat for another 15 minutes. Remove and let cool completely before serving.
Make 1 (8 inches) Square or Round Cake/Kuih