Kueh Talam has always been a all-time favourite kueh for me.
I love the soft texture of the kueh, and the smell of coconut.....
Kueh Talam Pandan 打南班兰糕点
Ok, the recipe has called for 绿豆粉(Green Pea flour). I hadn't seen any Green Pea Flour as yet, and I happened to see my girlfriend make a cookie using green pea powder. So I asked her if she bought the green pea powder, she said she grind it herself.
I have ran out of the 绿豆粉(Green Bean Flour), so I decided to try using the green pea powder instead...:-p
A disastrous maybe....???
Alright, just ignore me... Here is the recipe:
60g rice flour
20g tapioca flour
20g green pea flour (绿豆粉) (I used the grind Green Pea Powder :-p)
125ml pandan juice
1/2 tsp alkaline water
(I added about 1 tsp of pandan paste to enhance the taste. But perhaps you can add a few drops of green coloring to the mixture to make it more greener.)
Combine rice flour, tapioca flour & green pea flour, mix it with sugar.
Add pandan juice, water, alkaline water, mix it well till smooth. Cook it under a double-boiler till almost thickens, then pour into a 6"x6" square tin and steam for 20 mins.
Coconut Cream Layer
30g rice flour
30g green pea flour(绿豆粉)
250ml coconut milk
1/4 tsp salt
(I do not have the green bean flour, so I used 50g of rice flour instead)
Combine the rice flour, green pea flour & salt into a double boil pot.
Gradually add in coconut milk & stir well till smooth. Cook it under a douible boil until thickens, then transfer to the tin and pour over the green layer. Steam for another 20 mins.
Allow to cool completely before cutting into pieces.
I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker