Kuih Talam (coconut Tray Cake)From Yinhomemade 5 years ago
- Green layer shopping list
- 50g (1/3 cup + 2 tbsp) rice flour shopping list
- 4 tsp tapioca flour shopping list
- 1 tbsp mung bean (green pea) flour shopping list
- 160g ( 2/3 cup + 4tsp) sugar shopping list
- 100ml(1/3 cup) Pandan juice shopping list
- 250ml(1 cup) water shopping list
- ¼ teaspoon alkaline water (replaced with baking soda solution if not available) shopping list
- baking soda solution making: shopping list
- 1 part baking soda dissolved in 1 part water shopping list
- Pandan juice making: shopping list
- Rinse the 6-8 pandan leaves and cut into small pieces, place in blender and add 150ml water and process until pulverized. Strain and discard the solids. Measure the required amount in the recipes. shopping list
- If Pandan leaves unavailable replace with Pandan essence or vanilla essence + green coloring and add the required amount of water to make green solution. shopping list
- coconut cream layer shopping list
- 2 tbsp rice flour shopping list
- 1 tbsp + 2 tsp mung bean flour shopping list
- ¼ teaspoon salt shopping list
- 250ml(1cup) thick coconut cream shopping list
How to make it
- 1. Combine all the 3 types of flour in a mixing bowl and mix in the sugar.
- 2. Pour in the Pandan juice and water and mix until well combined and add in alkaline water.
- 3. Instead of using the traditional double boiling method to thicken mixture, I speed up the slow simmering process with the microwave .
- 4. Pop the batter in microwave oven and set the microwave for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 4 times to get this texture with last minutes at 30 seconds interval.
- 5. Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy.
- 6. Strain batter into a steaming tray and steam with medium heat until set about 15-20 minutes. Tilt the tray to test, the mixture shouldn’t wobble.
- 7. While steaming the green layer, at the last 5 minutes start to prepare for the coconut cream layer.
- 8. Combine the rice and mung bean flour and salt into a mixing bowl; gradually pour in coconut cream, stir well until smooth.
- 9. Repeat the same microwave process on step 4 for coconut mixture. Zap for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 2 times with last minutes at 30 seconds interval to thicken the cream batter.
- 10. Strain the coconut cream batter on to green layer, steam with medium heat for another 15 minutes.
- 11. Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while)
- The microwave timing is very much depending on the power of your microwave, mine is 800 Watt. Best to repeat more often with less microwave time per session to get a smoother batter.
The CookYinhomemade North Shore City, New Zealand
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