Kuih talam with redbean topping

20151018_195103

20151026_062919

Ingredients

Bottom Layer (Green) – X2 for 10′ pan
10 Pandan Leaves, blend with 150 ml Water
80 grams Rice Flour
30 grams Tapioca Flour
10 grams Green Pea Flour
120 grams Sugar
200 ml Water

1/4 tsp alkaline water

Top Layer (Coconut) x  ( 1.5 for 10″ pan )
400 ml Coconut Milk  + Water (550ml)
10 grams Green Pea Flour
50 grams Rice Flour

20g tapioca flour
½ tsp Sea Salt

Cooked and soft red bean (oprional)

Method

Blend pandan leaf with 150ml water, and strained into a measuring jug or bowl. Top it up with about 200 ml of water to make 350ml of liquid. Then mix in the rice flour, tapioca flour, green pea flour, and sugar. Mix well and strain into a mixing bowl.

Place the mixing bowl on top of simmering pan of water. Stir and cook until the mixture start to thicken. Then remove the bowl from the heat, and pour into a square or round baking tin. Steam over medium heat for about 10-15 minutes.

Meanwhile, mix the coconut milk, water, green pea flour, and sea salt. Strain the mixture into a mixing bowl and place it on top of simmering pan of water. Stir and cook until the mixture start to thicken. Remove from the heat and mix until smooth. When the bottom green layer is cooked, pour the coconut mixture on top of the green layer. Top with cooked and soft red bean. Steam for another 15-20 min. Leave it to complete cool before and and serve.
Make 1 (8/9 inches) Square or Round Cake/Kuih

Adapted and modify from : http://www.seasaltwithfood.com

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