KUIH TALAM

Recipe

Bottom Layer

A ( mixed )

Rice Flour	180gm
Green Peas Flour	30gm
Water	300ml

B ( liquidised & strained )

Pandan Leaves	6 pieces
Water	480ml

C:

Alkaline Water	1 tsp
Sugar	250g

Top Layer ( cooked until thick )

Grated Coconut ( squeezed out 300ml coconut milk )	1 grated
Rice Flour	40gm
Corn Flour	20gm
Water	150ml
Salt	1 ¼ tsp

    

                        

Method:

1.    Put all ingredients for bottom layer together, mix and strain into a saucepan. Cook with low fire until thick. Pour into a 22cm steaming tray and steam with high heat for 30 minutes until cooked.

2.    Mix all ingredients for top layer together and strain. Cook until thick. When the bottom layer is cooked, slowly pour in the top layer and steam for 15-20 minutes until cooked.

3.    Remove, cool before cutting. ( Best to cut after chilling in fridge for a while )