This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold at in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliment well with the sweet fragrant taste of the palm sugar from the bottom layer.
Ingredients for the bottom layer:
Recipe Adapted from: Jun of Yummylicious
200 gram palm sugar
2 1/2 cups water
1 cup flour
1 tbsp cornstarch
1/2 tsp alkaline water
For the top layer:
1 1/2 cups thick coconut milk
1/2 cup rice flour
Salt to taste
1. Greased an 8” x 8” square pan with some vegetable oil. Bring the water in the steamer to a rapid boil.
2. Combined all the above ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens.
3. Pour into the pan and steam it for 20 minutes.
4. In the meantime prepare the top layer. Combined all the ingredients and mix well. Strain mixture into a saucepan and cook over low heat until slightly thickens.
5. Pour the mixture on top of the bottom layer and steam it for another 30-40 minutes or until it is cook. You can test it by inserting a knife into the middle and it should come out clean.
6. Let it cool completely before cutting into it.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.
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