There are two types of kuih talam...the chewy and non chewy. The Chinese kuih talam is more chewy then the malay kuih talam. This talam is a chewy version using lots of tapioco flour. Recipe adapted from Y3K cookbook with a slight tweak. You can use your creativity in getting your favourite layers and colouring. Perfect for breakfast and team.

Chewy Sago Layer Talam/Talam Lapis Sago 

Colourful Coconut Layer / Lapisan Warna Warni

Ingredient A

150 g rice flour / 150 g tepung beras

270 g tapioca Flour / 270 g tepung ubi

250 ml concentrated coconut milk / 250 ml santan pekat

250 ml water /250 ml air

Ingredient B

240 g sugar / 240 g gula

500 ml diluted coconut milk / 500 ml santan cair

1 tsp salts / 1 sdt garam

1 blade pandan leaf / 1 helai daun pandan

Ingredient C - The Sago layer

150 g sago / 150 g sagu

100 ml diluted coconut milk /100 ml santan cair

125 g suga / 125 gila

1/2 tsp saalts / 1/2 sdt garam

1. Mix (A) and sieve
2. Pour (B) into a pot. Bring it to boil and pour into (A) and mix well
3. Divide into 4 portions color 2 green, 1 white and 1 purple
4. Mix the sago sago layer well and set aside
5. Steam the first layer for 15 minutes then add in the sago layer steam again for another 10 minutes, add in the white layer and steam for 7 minutes and finally the purple layer and steam for 20-25 minutes. cool the kuih well before you cut.

Kuih Talam ini adalah versi yang liat-liat sedikit. Banyak menggunakan tepi ubi dari tepung beras. Kepada yang suka kuih talam yang liat inilah dia resipinya. Saya ambil resipi dari buku mamsak Y3K.Untuk mendapatkan lapisan talamnya..anda tidak semestinya mengikut seperti diatas, anda boleh gunakan warna kegemaran anda..ya. Sedap kuih talam ini dan sesuai untuk sajian petang atau pun sekarang ni ramai yang berpuasa bolehlah cuba.

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