Servings: 15pieces (8 inch round or 7 inch square)
Calories: 130kcal
Author: Marvellina
Learn how to make this soft, smooth, and wobbly two-layer Nyonya kuih talam pandan. The bottom sweet pandan layer is topped with flavorful and slightly savory coconut milk layer
Brush your pan with some oil and then lined with parchment paper. Bring the water in the steamer to a boil. Wrap the lid with a cloth to prevent water condensation drips on the cake
Prepare the pandan batter:
Cut 10 blades of pandan leaves into small pieces. Put this in a blender with 300 ml of water and blend until smooth. Strain and get 300 ml of pandan juice
Mix mung bean starch, tapioca starch, rice flour, and sugar in a saucepan. Whisk to mix. Add pandan juice, water, and kan sui (alkaline water). Whisk until the mixture is smooth and has no lumps. Strain if necessary
Cook this mixture over low heat until it thickens slightly. It will coat the back of your spatula and there will be bits of curdles here and there. Turn off the heat. It's important not to cook until it becomes too thick like a dough. The consistency should be pourable. Don't worry about the curdles. They will even out during steaming
Pour this into a prepared pan and steam over medium high heat for 20 minutes or until the layer is set on top
Prepare the coconut milk layer:
Mix rice flour, tapioca starch, and salt. Whisk to mix. Pour in the coconut milk and mix again. Gradually add in the hot boiling water and keep whisking until the mixture is smooth. Strain if necessary to get rid of lumps
Gently pour this layer over the green layer and steam over medium heat for 15-17 minutes or until the layer is set. It's important not to crank up the heat for this layer or the surface can be bumpy and not smooth
Serving:
Let the kuih talam cools down completely, which may take 2 hours or so. Rub the knife with some oil or use a plastic knife to cut the kuih talam into the size and shape you like and serve. Wipe the knife with a paper towel after each cut