Kuih Talam (Steam Pandan Layered Cake)

Many of my friends including me love  to eat Nyonya kuih. In fact, my grandmother was a nyonya from Bukit Mertajam. She was a very good Nyonya cook as well.  She helped to support my family daily expenses by making and selling Nyonya kuih during my childhood days. Business were busier during festive seasons like Chinese New Year, dumpling festival, moon cake festival and  she even  cater for baby full moon celebrations. I used to help her in grating coconuts by using coconut grater(old fashion way), grind rice in to rice flour and other works that needed to be done to make all types of Nyonya kuih. Unfortunately, I did not or never think of jotting down the methods and all the necessary amount of ingredients for those authentic Nyonya kuih and food. All the methods and recipes were buried along with my grandma when she passed away twenty years ago.

Now a day, when I wanted to make Nyonya kuih or prepare Nyonya food,I have to search for recipes from Internet or old recipe books.

Today I tried  to make the Kuih Talam, found this recipe from  an old paper cutting by Amey Bey. I used only half of the recipe from the ingredients below.

For the syrup
250g sugar
15     screw pine leaves,pound to extract juice
450ml water

Combine sugar, water and screw pine juice in a saucepan.  Cook until sugar dissolves. Let cool.

Bottom layer(green)

140g rice flour

40g   tapioca flour

30 g  green pea flour

330ml water

1 tsp  alkaline water

Mix rice flour, tapioca flour, green pea flour and water together. Stir in prepared syrup and alkaline water. Cook over low heat, stirring constantly with a wooden spoon until mixture thickens. Transfer the batter into a greased 22cm square tray and steam for 10-20 minutes.

Top layer(white)
370ml thick coconut milk
40g     rice flour
30g     green pea flour
1 tsp   corn flour
2 tbsp  sugar
130ml  water

1 tsp    salt

Mix all ingredients for the top layer together.  Cook over very low heat until sugar dissolves.  Pour warm mixture over the bottom layer.  Steam for another 20 minutes or until cook.

Cool completely before slicing.

Well, taste good, but not as green as those sell in the market because I did not add any green colouring.