Saturday, November 10, 2012

MY BEST EVER TALAM PANDAN


I've made so many Talam Pandan but this is the one that I am so happy about. It turn out so beautiful, beautiful cuts, the aroma was great and texture was wonderful. Steamed Talam Pandan is another classic Nyonya dessert. Kuih is a common local Malaysian word for all Nyonya and Malay desserts. This popular kuih not only is one of Malaysian all-time breakfast favorite but also serves as great party snacks. 

Making this kuih Talam could be problematic if you don't have the right portion of the wet and dry ingredients. Our great-great moms were expert in making talam but most the time it was base on "agak-agak", so if dont know how to "agak-agak"(estimate) then our talam could be a disaster. for those of you who have had a bad experience in making "talam" try this recipe from Evon Kow...I guaranteed it wont let you down.


Green pandan layer

150 g rice flour
 50 g green pea flour
230 g sugar
800 l  Pandan juice from 15 pandan leaves
1  tsp alkaline water

Coconut cream layer
200 ml santan
600 ml water
60 g rice flour
60 g  green pea flour
3g salt



Method
Green Pandan (Bottom Layer)
Combine all the dry ingredients in a bowl and stir in the pandan juice.
Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.
Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. 
Coconut Layer (Top Layer)

Combine all the dry ingredients in a bowl. Stir in coconut milk and water.

Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.
Steam for another 15 minutes.
Remove from steamer and let it cool for at least 4 hours prior to cutting.


Sudah banyak kalai saya membuat kuih talam tapi so this is the best yang pernah saya buat. Tekturnya lembut, harum dan bentuk duduknya pun cantik bila dipotong. Tidak terlalu keras tidak terlalu lembut dan ia antara kenyal dan tidak memang ngam-ngam. Resipi ilham dari Evon Kow ini mudah membuatnya. Adunan bawah iaitu adunan pandanya dimasak hingga pekat seperti membuat cendol lalu dikukus manakala bahagian atasnya di kacau sehingga naik tau lalu dituang ke atas bahagian hijau. penggunaan green peas flour menjadikan bahagian atasnya kilat dan cantik. Pada yang selalu tidak bernasib baik dengan kuih talam cuba resipi ini anda pasti tidak akan kecewa.

Next Post - Coffee Walnut Cupcake

8 comments:

Uncle Lee said...

Hello Paty, Wow! I have not eaten this pandan cake lebeh kurang 28 years.
Your cake is so beautiful, I love the smooth texture, and colour too.
You are very good. Looking at this cake, it has that one special ingredient most cakes do not have.
And that ingredient is 'love'. The love of baking cakes.

Looking at your kueh I think 5 pieces will do me fine, ha ha. I bet your daughters and son enjoyed their mummy's cake sampai pinggan lichin.
Have a fun weekend, Paty, simpan satu lagu dalam hati.
Lee.

Paty's Kitchen - Cook with passion. said...

Thank You Uncle Lee. ya this Nyonya kuih is an evergreen and love always. Its my favourite too. Thanks ha you always inspired me. And difinitely baking and cooking is passionate and definitely sinpan satu lagu dalam hati. Happy Deevali to you.

HomeKreation said...

Good morning KakPaty! Long time no jalan2...haha. Yes, your kuih looks so sweetly delicious!

Suzana Ibrahim said...

as salam kak paty,saya selalu mengikuti blog kak paty,harap kak paty sudi pula jadi kawan kat dapur saya.

Paty's Kitchen - Cook with passion. said...

Hi Roz same too I pun lama tak jalan-jalan..nanti I singgah ya.

Paty's Kitchen - Cook with passion. said...

Salam Suzana insyallah nanti akak singgah

Suzana Ibrahim said...

thanks kak paty kerana sudi jadi kawan dapur saya.teruskan entri masakan yang hebat.resepi kak paty menjadi inspirasi buat saya untuk rujukan.

tytty said...

Hi Paty,

Can I ask if you use coconut cream or coconut milk?

Thanks

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