The next time when I make this again, I would wrap the cake tin with aluminian foil to avoid the water condensation on the white layer which had happened here. Anyway, it was delicious, definitely a good recipe.
 |
| Go for smaller and daimond shape cut, mine is way too big slice! |
Recipe: Amy Beh (Star online)
Ingredients
(A) Bottom green layer
70g rice flour
30g green bean flour
280ml water
(B)
6 pandan leaves cut into 3 cm pieces
250ml water
A few drops of green colouring
250g sugar (reduced to 220g)
1/2 tsp alkaline water
For top white layer
(C)
50g rice flour
1 and 1/2 tbs green bean flour
75ml water
1/2 tsp salt
225ml pati santan from 1 coconut
 |
| Bottom layer ready to get steamed |
Method
1. Mix (A) and let it soak for 10 to 15 minutes. Blend (B) to strain out the pandan juice. Mix the pandan juice with (A). Add sugar and colouring.
2. On low heat, cook and stir batter constantly until it become fairly thick and transclucent.
3. Pour the hot sticky batter into a greased 20cm cake tin. Smoothen and level with a plastic spatula. Steam over rapidly boiling water for 20 to 30 minutes.
4. To prepare the white layer, mix ingredients (C) together and soak for 10 minutes. Pour the topping layer over the cooked green layer. Steam for about 10 minutes. Cool the kuih completely and serve.
Improved Kuih Talam click here
No comments:
Post a Comment