Kuih Talam

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Ingredients:

Green bottom layer-

• 3 0z rice flour
• 1.5 oz tapioca flour
• 1.5 oz green bean flour
• 4 oz sugar
• 2 cups of coconut milk
• 10 to 15 huge pandan leaves, chopped

White top layer-

• 2 oz rice flour
• 1.5 oz green bean flour
• 2 tbsp tapioca flour
• 1.5 cups of thick coconut milk
• 1/4 tsp salt

Directions:

1. Preheat a large steamer that would fit a 7 inch pan. Grease a 7 inch, square cake pan. Set aside.
2. Blend 2 cups of coconut milk and chopped pandanus leaves until fine. Using a fine mesh strainer, sieve the coconut milk of any fibrous bits from pandanus leaves. Add the liquid into a large bowl and combine the rest of ingredients for the green bottom layer. Whisk until smooth.
3. Add the liquid green bottom layer into a large non-stick saucepan and heat the pan on low. Stir continuously for 5 to 7 minutes or until liquid begins to thicken.
4. Gently add the greased square cake pan into the steamer. Carefully drizzle the thicken green bottom layer into the greased cake pan. Cover and steam for 15 to 20 minutes.
5. Repeat the steps for white top layer while waiting for the bottom layer to steam.
6. Once the green bottom layers is firm to touch, use a paper towel to blot any access moisture from the surface before adding the white top layer. Steam for another 15 to 20 minutes or until top is set and firm.
7. Once kuih talam is done steaming, remove the cake pan from steamer. Allow kuih to completely cool in the cake pan before cutting.
8. Lightly grease knife before cutting into kuih, each time. Serve with a side of teh tarik or coffee. Enjoy!