Recipe of Kuih Talam in 28 Minutes for Young Wife

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kuih talam. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kuih Talam, a traditional dessert still popular in Malaysia until today. The two signature colors of Kuih Talam is made by Green Pandan and Coconut cream. The top white layer is soft and slightly salty, the bottom green layer.

Kuih Talam is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Kuih Talam is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have kuih talam using 13 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Kuih Talam:

1. Prepare Green Pandan Layer:
2. Make ready 70 g rice flour
3. Take 25 g green pea flour
4. Prepare 25 g tapioca flour
5. Take 90 g sugar
6. Take 350 g pandanus juice (10 large screwpine leaves, blend with 200g water)
7. Get Coconut Cream Layer:
8. Take 25 g tapioca flour
9. Get 30 g rice flour
10. Get 15 g green pea flour
11. Make ready 3 g salt
12. Prepare 150 g coconut milk
13. Get 200 g water

Kuih talam bukanlah jenis kuih yang khusus, tetapi biasanya merujuk kepada cara pembuatan jenis kuih yang dibuat di dalam bekas talam. Ia merangkumi beberapa jenis kuih seperti Bengkang ubi, kuih lapis, Kuih Seri Muka dan pelbagai lagi. Resepi Kuih Talam Labu - Sudah lewat petang, dan hubby diminta membuat kuih untuk dibawa ke perhimpunan tahlil untuk Bonda Mertua malam tadi. Hmmm jika diberitahu awal awal tentu saja.

Steps to make Kuih Talam:

1. Green Pandan (Bottom Layer): - - Combine all the dry ingredients in a bowl and stir in the pandan juice. - - Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat. - - Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. (When you tilt the tray, the mixture shouldn´t wobble). Set aside.
2. Coconut Layer (Top Layer): - - Combine all the dry ingredients in a bowl. Stir in coconut milk and water. - - Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer. - - Steam for another 15 minutes. - - Remove from steamer and let it cool for at least 4 hours prior to cutting.

Saya pernah juga membaca resepi kuih Talam Beras yang menggunakan semata mata tepung beras. Most traditional kuih in Malaysia have a high coconut milk content, resulting in a lot of them ending up on the list of unhealthy snacks. Kuih Talam designed by Jaie Ramlee. Connect with them on Dribbble; the global Characters of Malaysian dessert which we called it as "Kuih Talam". There are a few types of Kuih Talam such as.

So that is going to wrap this up for this exceptional food kuih talam recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!