TALAM KACANG MERAH

Talam Kacang Merah or Red Bean Talam is one of my favorite talam. I have made an entry on this before, but this time around I used small mold instead of the normal baking try. Personally it is easier to manage and more economical. I used toasted coconut sugar as garnish. Toasted coconut and red bean made a fantastic combination, sweet, creamy and tasty.

 Bottom Layer

• 1cup rice flour / 1 cawan tepung beras
• 1/4 cup cornflour / 1/4 cawan tepung jagung
• 3/4 cup granulated sugar / 3/4 cawan gula
• 1 3/4 cup coconut milk / 1 3/4 cawan santan
• 1 cup red bean / 1 cawan red bean - I used can red bean.

Whisk together rice flour, cornflour, red bean and sugar. Add to coconut milk (or whisk well) until smooth.  

Top Layer

• 1.5 cup thick coconut milk / 1.5 cawan santan pekat
• 1/2 cup lour / 1/2 cawan tepung
• 2 tbsp cornflour / 2 sdb tepung jagung
• pinch of salts / secubit garam

Mix all ingredients and set aside / Campurkan semua semua bahan dan diletakkan sebelah.

PREPARATIONS

Prepare a steamer and set water to boil./ Pamaskan pengukus.

Beginning with the bottom layer, pour into prepared pan/dish. Carefully place into the steamer and cover. Steam for about 15 minutes, or until an inserted toothpick comes out clean. Pour the top layer and steam for another 15 minutes or until set. / Kukuskan bahagian bawah selama 15 minit diikuti dengan bahagian atas selama 15  minit lagi

Carefully remove from the steamer and allow to cool completely and serve with coconut sugar./ Perlahan-lahan alihkan dari pengukus dan sejukkan. Hidang bersama kelapa gula.

blender helps to achieve a smooth batter, however, if you do not have one, a whisk and some arm power will do just fine. You will also need a large pot/wok/steamer

Coconut Sugar

• 1 cup coconut flakes / 1 cawan kelapa parut.
• 4 tablespoons sugar (to taste) / 4 sdb gula

In a skillet over medium low heat, toast coconut flakes until just golden brown, stirring frequently. Add sugar and stir till you reach desired color. / Sangrai kelapa di atas api sederhana sehingga kelapa kering dan kekuningan. Kacau rata-rata. Masukkan gula dan terus kacau sehingga kelapa bertukar warna.

_________________________________________________________________

Pernah makan kuih talam dengan kelapa goreng?? Kalau belum pernah cuba ini, saya tertarik dengan resipi kuih lapis dari Filipina iaitu "sapin-sapin", dimakan dengan kelapa goreng. Kelapa disangrai dengan gula seperti mana kita membuat sagon, memang sedap, cukup lemak. Saya menggunakan cara penyediaanya untuk talam kacang merah ini, boleh tahan sedapnya.

Adunan yang disertakan di sini menyediakan lebih kurang 15 biji kuih talam. Mudah dibuat tidak perlu disejukkan begitu lama. kuih ini senang diurus jika dibuat dengan cara ini.

_______________________________________________________________

Next Post - Coconut Crepes / Kuih  Dadar

___________________________________________________________________________