KUIH TALAM

This is a Malaysian delicacy ( palagaram)
Try this for tea time.


KUIH TALAM

Ingredients:
For bottom green layer:

(A)
80 grms rice flour
30 grms green bean flour (you can buy this in a cake shop)
280 ml water

(B)
6 pandan leaves cut into 3cm pieces
250 ml water
A few drops of green colouring
200 grms sugar
½ tsp alkaline water

For top white layer:

(C)
40 grms rice flour
1 ½ tbs green bean flour
½ tsp salt
300 ml coconut milk from 1 coconut

Method:
Mix (A) and leave aside to soak for about 10 minutes.
Blend the pandan leaves with the water in (B)
Strain to get the pandan juice.
Mix the pandan juice, sugar, colour and alkaline water.
Now add all these to (A).

In a wok cook the mixture on low heat stirring continuously
With a wooden spoon, until the batter becomes fairly thick
But still runny.

Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Steam over rapidly boiling water for about 20 minutes.

To prepare the white layer, mix ingredients ( C ) together.
Soak for 10 minutes. Pour the topping layer over the cooked
Green layer. Steam for about 10 minutes. Cool the kuih well.
Slice into small diamond shaped pieces and serve.