Kuih Talam (Coconut Tray Cake)

Photo: yin

Ingredients

Green layer

50 grams (⅓ cup+ 2 tbsp) ri ce flour

4 teaspoons tapioca flour

1 tablespoon mung bean (green pea) flour

160 grams (⅔ cup+ 4 tsp) su gar

100 milliliters (⅓ cup) Pandan juice

250 milliliters (1 cup) water

1/4 teaspoon alkaline water (replaced with baking soda solution if not available)

Baking soda solution making:

1 part part baking soda dissolved in 1 water

Pandan juice making:

150 milliliters Rinse the 6- 8 pandan leaves and cut into small pieces, place in blender and add wat

If Pandan leaves unavailable replace with Pandan essence or

Coconut cream layer

2 tablespoons rice flour

1 tablespoon +2 tsp mung bean flour

1/4 teaspoon salt

250 milliliters (1cup) thick c oconut cream

Preparation

Combine all the 3 types of flour in a mixing bowl and mix in the sugar.

Pour in the Pandan juice and water and mix until well combined and add in alkaline water.

Instead of using the traditional double boiling method to thicken mixture, I speed up the slow simmering process with the microwave method that I applied in Kaya making.

Pop the batter in microwave oven and set the microwave for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 4 times to get this texture with last minutes at 30 seconds interval.

Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy.

Strain batter into a steaming tray and steam with medium heat until set about 15-20 minutes. Tilt the tray to test, the mixture shouldn’t wobble.

While steaming the green layer, at the last 5 minutes start to prepare for the coconut cream layer.

Combine the rice and mung bean flour and salt into a mixing bowl; gradually pour in coconut cream, stir well until smooth.

Repeat the same microwave process on step 4 for coconut mixture. Zap for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 2 times with last minutes at 30 seconds interval to thicken the cream batter.

Strain the coconut cream batter on to green layer, steam with medium heat for another 15 minutes.

Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while)

Note:

The microwave timing is very much depending on the power of your microwave, mine is 800 Watt. Best to repeat more often with less microwave time per session to get a smoother batter.

Comments

Permalink one good guy
August 21, 2011

Really great article with very interesting information. You might want to follow up to this topic!?! 2011

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About

This is another classic Nyonya dessert. Kuih is a common local Malaysian word for all Nyonya and Malay desserts. This popular kuih not only is one of Malaysian all-time breakfast favorite but also serves as great party snacks. This steamed coconut flavor rich dessert comes with top white layer made from coconut milk and rice flour and the bottom green layer is made from rice and mung bean flour with natural green coloring extract from pandan leaves.