Wednesday, December 28, 2011

TALAM JAGUNG AND CUSTARD

Recipe: Bottom Layer
Rice Flour
¾ cup
Corn Flour
¼ cup
Custard Powder
¼ cup
Sugar
½ cup
Sweet Corn Cream
½ cup
Coconut Milk
1 ¾ cup
Yellow Colouring
A few drop
Salt
A pinch

Method: Bottom Layer
1.    Combine all the flour in a bowl.
2.    Add the salt, sugar and coconut milk.
3.    Blend well and strain.
4.    Put in a pan with plastic wrap and brush with oil.
5.    Steam for 20 minutes.

Upper Layer
Coconut Milk
1 cup
Pandan Juice ( 3 pandan leaves blend with water )
½ cup
All Purpose Flour
½ cup
Corn Flour
1 tbsp
Tapioca Flour
½ tbsp
Egg
1 nos
Sugar
1 tbsp
Salt
A pinch
Green Colouring / Pandan Paste
A bit

Method: Upper Layer
1.    Mix all the ingredients in a bowl.
2.    Blend well and cook until thicken.
3.    Pour the bottom layer and steam again for 20 minutes.