Friday, January 5, 2007

I think its about time I make some dessert today for lunch rather than the usual fresh fruits which my better half never seem to get tired of. Exploring south of Malaysia to the historical state of Melaka where is the birth place of Nyonya and Eurasian cuisine brings to mind the unique Kuih Talam.

The appearance is really striking being two toned and add the sweet Pandan (screwpine) aroma to it makes it irresistible. This salty and sweet dessert is prominent during functions and festivities with leading hotels here serving it too on their buffet selections.

[ Lower Green Layer ]
175g Rice Flour
350g Sugar
750ml Water
15pcs Pandan LeavesPandan Leaves
(extract juice)
1 tsp Alkaline Water

[ Upper White Layer ]
50g Rice Flour
50g Tapioca FlourTapioca Flour

350ml Coconut MilkCoconut Milk

1/2 tsp Salt
100ml Water

1. Mix all the lower green layer ingredients evenly.
2. Heat the plate (diameter 260mm) in a steamer.
3. Pour the green layer mixture into the heated plate and stir until it becomes a thick and shiny dough.
4. Steam for 30 minutes.
5. Mix the upper white layer ingredients.
6. Pour onto the cooked green layer.
7. Steam for another 20minutes.
8. Cool the kuih well.
9. Slice into small diamond-shaped pieces with a wet knife for smoother cuts.
10. Serve it at room temperature or chilled.

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posted by Daryl W.T. Lau at 12:16 AM |