Kuih Talam – 绿白双层香兰糕

Kuih talam is a peranakan kuih dessert comprising of a green pandan and white coconut layer. An exquisite blend between sweet and savoury, the white layer packs a slightly salty and rich coconut flavour while the green pandan layer is soft, sweet and chewy. The green colour present in the kuih is formed naturally from the pandan juice extract we made from scratch, the flavour is much more intense when you make your own pandan juice. The aroma and richness of the white layer is attributed by the coconut milk blended together with the mungbean and rice flour.

This bite-sized and rich peranakan snack makes it easy to eat and the balance of flavours will be sure to make it a delightful treat for you and your guests. Serve it as a mid-day snack along with a cup of tea and treat yourself this weekend!

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  • Servings: 12 pieces

  • Time: 50 minutes

  • Skill: Intermediate

Ingredients:

    Ingredients

    Green layer:

    1. 300ml pandan juice (30 pieces of pandan leaves + 300ml of water)

    2. 1 tsp alkaline water

    3. 150g caster sugar

    4. 50g rice flour

    5. 25g tapioca flour

    6. 25g mung bean flour/green bean flour

    7. ½ tsp salt

    8. Ingredients

      White layer:

      1. 300g coconut milk

      2. 100g water

      3. 20g mung bean flour/green bean flour

      4. 30g rice flour

      5. ½ tsp sea salt

      Steps:

        Instructions

        Green layer:

        1. Add 30 pieces of pandan to 300ml of water and blend. Strain the mixture and squeeze to extract pandan leaf juice in a mixing bowl.

        2. Add 1 tsp alkaline water, 150g caster sugar, 50g rice flour, 25g tapioca flour. 25g mung bean flour and ½ tsp of salt to the same mixing bowl in step 1. Stir well.

        3. Strain the mixture into another heat-resistant mixing bowl.

        4. Grease an 8” square baking pan.

        5. Boil water in a pot at medium heat until mixture has thickened. Tip: Ensure that the water level does not exceed 1/3 of the height of the pot. Remove mixture immediately when mixture just starts to thicken. Stir continuously to prevent lumps from forming.

        6. Remove bowl from heat and mix mixture until it is smooth. Tip: Position coaster near the saucer as hot steam being released upon removing the bowl may cause scalding.

        7. Pour mixture into greased 8” square baking pan and steam for 15 minutes at medium-high heat.

        8. Instructions

          White layer:

          1. Mix the 300g of coconut milk with water in a mixing bowl.

          2. Add in 20g mung bean flour, 30g rice flour and ½ tsp of sea salt into the same mixing bowl in step 7. Stir well.

          3. Strain the mixture into another metal mixing bowl.

          4. Boil water in a saucer at medium heat until mixture has thickened.

          5. Remove bowl from heat and mix mixture until it is smooth.

          6. Once mixture in step 6 has been steamed for 15 minutes, pour the coconut milk kuih mixture on top of the green layer in the same baking pan. Steam kuih for another 15 minutes.

          7. Remove and cool before slicing into diamond shapes.