Kuih Talam

Bottom Layer
80g tapioca flour
35g sago flour
30g green pea flour
35g rice flour
170g castor sugar
300ml water
8 pandan leaves, cut into small pieces
320ml thick coconut milk
1 tsp alkaline water

Coconut Cream Layer
30g rice flour
25g green pea flour
1 tbsp cornflour
20g castor sugar
1/2 tsp salt
250ml coconut milk

Bottom layer
Put pandan leaves and water into a blender and blend to a fine pulp. Squeeze the pandan juice and strain to obtain 320ml pandan-flavoured water.

Combine tapioca, sago, green pea and rice flours, sugar and pandan-flavoured water in a saucepan. Stir in coconut milk and alkaline water.

Cook over gentle low heat until mixture is thick. Pour into a lightly greased 22dm square cake tin. Steam for 20 minutes.


Coconut cream layer
Combine all the ingredients in a saucepan. Cook over gentle low heat until it starts to thicken. Pour over the green layer and steam for 10-15 mins or until set.

Remove kuih talam to cool completely before cutting into serving slices.

Tip: When cooking the green portion and coconut cream layer, avoid overheating the mixture. It needs to be slightly cooked to a liquid form and not to be in a thick paste-like form. Overcooking it in a thick paste form will not give a smooth surface after steaming.