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Kuih Talam
Two-Layer Pandan and Coconut Cake
A beloved Malaysian tea-time treat, Kuih Talam features two distinct layers: a fragrant green pandan base and a creamy white coconut topping, both with a delightfully soft and slightly chewy texture.
đ§ Ingredienser
- 150 g Rice flour(Ensure it's plain rice flour, not glutinous rice flour.)
- 400 ml Coconut milk(Full-fat, unsweetened coconut milk for the richest flavor.)
- 200 ml Pandan juice(Freshly extracted from pandan leaves or good quality store-bought pandan extract. If using extract, dilute with water to achieve 200ml.)
- 150 g Sugar(Adjust to your sweetness preference. Granulated sugar is fine.)
- 1/2 teaspoon Salt(To balance the sweetness and enhance flavors.)
- 100 ml Water(For the white layer.)
- 20 g Cornstarch(To help set the white layer. Can substitute with tapioca starch.)
đšâđł Instruktioner
- 1
Prepare the pandan layer: In a saucepan, whisk together the rice flour, half of the sugar (75g), and half of the salt (1/4 tsp). Gradually whisk in the pandan juice until smooth. Add half of the coconut milk (200ml) and whisk until well combined.
â±ïž 10 minutes - 2
Cook the pandan layer: Place the saucepan over medium heat. Stir continuously with a whisk or spatula until the mixture thickens to a paste-like consistency and starts to bubble. This should take about 5-7 minutes. The mixture will become glossy.
â±ïž 7 minutes - 3
Steam the pandan layer: Lightly grease a square or rectangular steaming pan (approximately 8x8 inches or similar). Pour the thickened pandan mixture into the prepared pan and spread it evenly. Cover the pan with foil or a lid to prevent condensation from dripping onto the cake. Steam over medium-high heat for 15 minutes, or until the layer is firm to the touch.
â±ïž 15 minutes - 4
Prepare the coconut layer: While the pandan layer is steaming, prepare the white layer. In a clean saucepan, whisk together the cornstarch, remaining sugar (75g), remaining salt (1/4 tsp), and water until smooth. Stir in the remaining coconut milk (200ml).
â±ïž 5 minutes - 5
Cook the coconut layer: Place the saucepan over medium heat. Stir continuously until the mixture thickens and becomes glossy, similar to the pandan layer. This should take about 5-7 minutes.
â±ïž 7 minutes - 6
Assemble and steam the coconut layer: Carefully remove the steamed pandan layer from the steamer (keep the steamer on and at temperature). Gently pour the cooked coconut mixture over the set pandan layer, ensuring an even spread. Cover again with foil or a lid. Steam over medium-high heat for another 15-20 minutes, or until the top layer is set and firm.
â±ïž 20 minutes - 7
Cool and serve: Once steamed, carefully remove the pan from the steamer. Let the Kuih Talam cool completely at room temperature, then chill in the refrigerator for at least 1-2 hours. This helps it set properly for clean slicing. Once chilled, cut into small squares or diamonds using a lightly oiled knife.
â±ïž 2 hours (cooling)
đĄ Proffstips
- âEnsure your steamer is preheated and maintains a consistent high heat for proper setting of each layer.
- âDo not overcook the layers, as they can become tough.
- âFor clean cuts, lightly oil your knife before slicing the cooled Kuih Talam.
- âThe pandan flavor is key; use good quality pandan juice or extract.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a touch of food coloring to the pandan layer for a more vibrant green.
- Incorporate a layer of sweetened red bean paste or kaya for added flavor.
- Experiment with other extracts like vanilla or rosewater for different flavor profiles.