Kueh Talam

 I am not afraid to embrace my Chinese heritage. I left home when I was 16 years old but still have fond memories of where I grew up in. Many of my memories are with my granny who adores bringing me out to try different chinese food. Almond milk dessert and different kuehs are just a few of the many that we would have on our Chinatown trips.

Looking back when I was in my late teens/early twenties, I probably did not embrace my culture as much as I should have. I went through a phrase where I wanted steaks and pork chops, instead of chicken rice and herbal soups. Fries please but not my stir fry veges.

Slowly but surely, I realised what I have missed. Living away from my parents and grandmother make me appreciate them even more. And where I am from and the rich different cultures that we are exposed to.

I had fun making this Kueh. While it is not Cantonese-more like Nonya, it is one of my favourite one to have as a child. I love the coconut cream and the pandan flavour in this. It is probably one of my most successful kueh other than Ondeh Ondeh. The only regret is that my green layer seems thicker than my white one! Alas, I only used Pandan extract but hey…whatever it takes.



Kueh Talam

Green Layer
60 grams rice flour
20 grams tapicoa flour
20 mung bean flour
150 grams sugar
125 ml of water + few tsp of pandan extract (or 125 pandan water)
250 water
1/2 tsp alkaline water (I mixed water with bicarb soda)

White Layer
30 grams rice flour
30 grams mung bean flour
250 ml coconut cream
1/4 tsp salt

Green Layer- Combine rice flour, tapioca flour and mung bean flour in a double boil pot (glass bowl on top of saucepan). Mix sugar with it.

In a jug, mix all wet ingredients together. Slowly mix it with dry ingredients till smooth. Cook it for around 15 minutes till the mixture thickens.

Pour into a 6 by 6 square tin and steam it for 20 minutes.

White layer- combine rice and mung bean flour. Add salt. Pour coconut cream and cook in double boiler for 5-10 minutes till thickens. When the green layer is down, pour on top of tray. Steam for another 20 minutes.

Cool and cut in pieces.

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