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Friday, July 3, 2009
This recipe make kuih talam the way some prefers it, but not my brothers!
They said, it’s no good! They were comparing it with the kuih seller in Kampar that makes the kuih talam slightly elastic. I suspect the kuih seller uses sago flour instead of tapioca starch to give it that twang! Plus the kuih seller puts coconut milk in all the layers.
Still this recipe is alright, it’s the texture that is common with Malay kuih makers and some Chinese kuih makers too.
100gm rice flour
30gm tapioca starch
20gm green bean flour
700ml pandan juice
½ tsp alkaline water
Combine all (A) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 inch round pan or 7 inch square pan. Steam batter for 20 minutes. Batter is cooked when firm to the touch.
20gm rice flour
15gm green bean flour
¼ tsp salt
300ml coconut milk (extract from 1 coconut + water)
Combine all (B) ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour (B) batter over cooked (A) and steam on medium heat for 15 minutes.
Cool thoroughly at room temperature before cutting.
Chilling in fridge may cause the upper layer to be harder due to the high concentration of coconut milk(fat content high).