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Thursday, December 16, 2010

TALAM KASTAD



Talam Kastad is a new Twist Talam, a variation from the evergreen talam. For this Talam I used the Serimuka top layer ingredients. It's creamy and delicious.

INGREDIENTS

Bottom Layer
2 cups rice flour/ 2 cawan tepung beras
1/2 cup cornflour/ 1/2 cawan tepung jagung
3/4 cup sugar/ 3/4 cawan gula
2.5 cup coconut milk/ 2.5 cawan santan
1 cup screwpine juice/ 1 cawan air pandan

Combine all ingredients, I normally blend, sieve and cook over low heat, stirring slowly all the time until it thickens slightly. Pour into a 8 " round tray or 7" square pan. Steam batter for 20 minutes. Batter is cooked when it is firm to touch./Blend semua bahan. Tapis dan masak diatas api kecil dulu sehingga naik wap dan masukkan ke dalam loyang 7". Kukus selama 20 minit.


Top Layer
3 cups thick santan/ 3 cawan santan pekat
1 cup flour/ 1 cawan tepung gandum
2 tbsp cornflour/ 2 sdb tepung jagung
3 eggs/ 3 biji telur
pinch of salt/ secubit garam
yellow coloring/perwarna kuning.

Combine all ingredients and cook over low heat, stirring slowly all the time until it thickens slightly. Pour batter over cooked (bottom layer) and steam on medium heat for 20 minutes. Open the cover and let the fire on for another 10 minutes to dry up the surface. Off the fire and cool the kuih completely before cutting./ Blend semua bahan, tapis dan kacau diatas api kecil sehingga naik wap. Tuangkan adunan ke atas lapisan bawah tadi dan kukus selama 20 minit. Buka penutup pengukus dan terus kukus selama 10 minit lagi untuk memastikan bahagian atas benar-benar kering. Padamkan api dan sejukkan.
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Talam Kastad ini saya gunakan bancuhan asas pada lapisan bawah, bagi lapisan atas saya tidak menggunakan bancuhan talam biasa tetapi menggunakan bancuhan untuk membuat lapisan atas serimuka. Rasanya lemak-lemak manis.
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Next Post - Talam Pandan

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