Kuih Talam is a popular delicacy malay cake that is consisting of two layers.The top white layer is made from rice flour and coconut milk and while the bottom green layer is made from rice flour, green pea flour or corn flour, alkaline/lye water and extract of pandan leaf. If you don't want to use alkaline water for the Kuih Talam you can omit it. It still taste good.Ingredients for Green layer :
- 10 oz rice flour
- 2 oz sago flour
- 1 tsp alkaline water (kee)
- 3 cups coconut milk
- 10 oz sugar
- butter, for greasing
- 3 tbsp pandan juice [Substitute: Essence of Coconut + 1 or 2 drops of green food coloring]
- 2 cups coconut milk
- 2 oz rice flour
- 3 oz sago flour
- a pinch of salt
- Sieve rice flour together with sago flour into a mixing bowl
- Add coconut milk, sugar and mix well
- Add alkaline water (kee), pandan juice, mix well
- Pour mixture into a lightly greased tray, just deep enough to form a 1 inch thick layer
- Set tray in a steamer, steam for 1 hr - be sure to check there is enough water in your steamer, from time to time, for the duration of the steaming
- Sieve rice flour together with sago flour into a mixing bowl
- Add coconut milk, a pinch of salt, mix well
- When the green layer is done steaming, carefully remove from steamer, pour white mixture over the green layer
- Return to the steamer, steam for 30 mins
- When done, carefully remove from steamer
- When cool to touch, cut into diamond or triangular shapes, serve warm or cold.
