Nyonya Kuih Talam Pandan
23.1 هزار بار بازدید -
5 سال پیش
-
I have tweak the original
I have tweak the original recipe to get this successful kuih talam.
I fail on my 1st try is because I mistaken glutinous rice flour to rice flour hence that may be the reason my kuih didn't set.
2nd try i fail most likely because of the recipe calls for 700ml water.. it is too wet, so after steaming for 1hr + the kuih still can't set..
The recipe for my success kuih talam:
Pan: 7inch square pan lightly greased.
Bottom layer:
100gm rice flour
20gm tapioca flour
20gm green pea flour
200gm sugar
500ml pandan juice (12 pandan leaves blended with 500ml water, strain with cheese cloth. Add more water to add up the juice to 500ml if needed to)
1. Mix all ingredients and double boil it till mixture is thickened.
2. Strain mixture into 7inch greased pan.
3. Steam for 25mins or till mixture is set.
Top layer
40gm rice flour
20gm green pea flour
1/2 tsp salt
400gm coconut milk (200gm coconut milk + 200ml water)
1. Mix all ingredients and double boil it till mixture is thickened.
2. Strain mixture onto the green bottom layer.
3. Steam for 30mins or till mixture is set.
4. Leave it to cool for few hours till it completely cool and set.
Tips:
1. Cut using plastic knife for clean cut. If use stainless steel it may get messy.
2. It is ok to leave out the kuih talam for more than 12hours. It wont go basi fast but if using fresh coconut milk i'm not that sure.
3. Can keep in fridge but the top layer may harden as got milk fat from coconut milk.
Any question feel free to leave me a comment.
Enjoy ~
Recipe credit to: https://wendyinkk.blogspot.com/2009/0...
Event: Guess the next Kuih Talam Flavour
Answer format: Next: Kuih Talam _____
Event date: 15/9/19 to 20/9/19
Prize: 1x S&P Pandan Flavour Coconut Powder
TNC:
Only for Malaysian address.
One answer per account.
If there is more than 1 correct answer, all correct answer will go through lucky draw to pick the winner.
Disclaimer: This is a personal event host by Philvie Story. It is not connected or sponsored by any company.
#nyonyakuih #kuihtalam #philviestory
I fail on my 1st try is because I mistaken glutinous rice flour to rice flour hence that may be the reason my kuih didn't set.
2nd try i fail most likely because of the recipe calls for 700ml water.. it is too wet, so after steaming for 1hr + the kuih still can't set..
The recipe for my success kuih talam:
Pan: 7inch square pan lightly greased.
Bottom layer:
100gm rice flour
20gm tapioca flour
20gm green pea flour
200gm sugar
500ml pandan juice (12 pandan leaves blended with 500ml water, strain with cheese cloth. Add more water to add up the juice to 500ml if needed to)
1. Mix all ingredients and double boil it till mixture is thickened.
2. Strain mixture into 7inch greased pan.
3. Steam for 25mins or till mixture is set.
Top layer
40gm rice flour
20gm green pea flour
1/2 tsp salt
400gm coconut milk (200gm coconut milk + 200ml water)
1. Mix all ingredients and double boil it till mixture is thickened.
2. Strain mixture onto the green bottom layer.
3. Steam for 30mins or till mixture is set.
4. Leave it to cool for few hours till it completely cool and set.
Tips:
1. Cut using plastic knife for clean cut. If use stainless steel it may get messy.
2. It is ok to leave out the kuih talam for more than 12hours. It wont go basi fast but if using fresh coconut milk i'm not that sure.
3. Can keep in fridge but the top layer may harden as got milk fat from coconut milk.
Any question feel free to leave me a comment.
Enjoy ~
Recipe credit to: https://wendyinkk.blogspot.com/2009/0...
Event: Guess the next Kuih Talam Flavour
Answer format: Next: Kuih Talam _____
Event date: 15/9/19 to 20/9/19
Prize: 1x S&P Pandan Flavour Coconut Powder
TNC:
Only for Malaysian address.
One answer per account.
If there is more than 1 correct answer, all correct answer will go through lucky draw to pick the winner.
Disclaimer: This is a personal event host by Philvie Story. It is not connected or sponsored by any company.
#nyonyakuih #kuihtalam #philviestory
5 سال پیش
در تاریخ 1398/06/22 منتشر شده
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