DESSERTS have always been my favourite part of a meal. No matter how much I eat, I always make sure that there is room for dessert. My top favourites are chocolate cake, ice cream and Malay cakes, especially the sweet ones.
One of my favaurite Malay kuih is the delectable Kuih Talam. It is basically made into layers and the top layer is almost always made from rice flour. The bottom part —the yummy part — comes in all variations and colours.
Fragrant: Kuih Talam Pandan But if I had to choose, then it would have to be the Kuih Talam Pandan. Why? Simply because I have always loved the aromatic smell of pandan leaves, also known as screwpine leaves. My cupboards are filled with them and my mother always uses them to flavour rice and drinks.
I recently discovered that Kuih Talam Pandan is also the favourite kuih of Kuala Lumpur mayor Datuk Ahmad Fuad Ismail.
And the mayor is lucky that his wife Datin Norkhayati Hashim is very good at making desserts and Kuih Talam Pandan is one of her specialities.
Norkhayati was kind enough to share her recipe with us and here is a chance for StarMetro readers to try it.
Kuih Talam Pandan
Ingredients:
A
45g rice flour
110g tapioca flour
115g Sugar
100ml pandan juice
200ml coconut milk
100ml water
Salt
B
110g tapioca flour
45g rice flour
200ml coconut milk
115g sugar
Pandan juice (blend 6-7 pandan leaves with 150ml water, strained)
1 tsp pandan essence/green colouring
METHOD:
Mix all ingredients in A until mixture is free of lumps. In another bowl, mix all ingredients in B. Stir well until mixture is smooth. Boil water in a steamer. Lightly spread butter or grease a square tin. Place tin in a steamer.
Pour about 140g of mixture A into the tin. Cover and steam for 2-3 minutes till it thickens.
Pour in same amount of mixture B and steam for 2-3 minutes. Repeat the procedure then pour the final layer and cook for at least 15 minutes. Final layer should be green. Cool cake for at least 7-8 hours before cutting.
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