Share

Share on facebook
Share on whatsapp

Print

Share on print

Back to Recipes

Kuih Talam

Ingredients:

(A)Bottom Layer

  • 140 g Erawan / Gajah Brand Rice Flour
  • 60 g Star Brand Green Bean Flour
  • 500 ml Water
  • 270 g Sugar
  • ¾ tablespoon Lye Water
  • 600 ml Water (to be liquidized into pandan juice)
  • 20 Pandan Leaves

(B)Top Layer

  • 60 g Erawan / Gajah Brand Rice Flour
  • 75 g Cap Kapal ABC Tapioca Starch
  • 300 g Concentrated Coconut Milk
  • 300 ml Water
  • 1 teaspoon Salt

Steps:

(A) Bottom Layer

  • Mix all ingredients for bottom layer. Sieve. Pour batter into a 12" diameter round tin.
  • Liquidize 20 pieces pandan leaves with 600ml water (add more water to get total of 700ml pandan juice).
  • Pour pandan juice into a bowl. Add 3/4 tablespoon Iye water. Add mixture to batter. Stir well.
  • Prepare steamer. When water boils, place tin in steamer. Stir batter continuously for about 15-20minutes.
  • Steam for 30 minutes.

(B) Top Layer

  • Mix 300g concentrated coconut milk with 1 teaspoon salt.
  • Mix 60g Erawan / Gajah Brand Rice Flour and 75g Cap Kapal ABC Tapioca Starch with 300ml water.
  • Mix mixtures of steps 1 and 2. Strain. Pour slowly over bottom layer.
  • Steam for another 10 minutes.
  • Let cool. Cut into pieces.

Search Recipes

OUR COMPANY

Over 80 years of experience

Our presence in Malaysia dates back to 1989 when the company was incorporated as a private limited company to produce rice flour for domestic demand. We are affiliated to Thailand-based Cho Heng Rice Vermicelli Factory Co., Ltd. having 80 years of expertise in flour, starch, and vermicelli manufacturing.