Have I ever told you that Kristy is an amazing home cook and baker? Well, I think I have, but I don't mind to remind you again that, she really is a good cook. The best thing to me is, each time I crave some Indonesian or Malaysian food, first thing I do is always check her blog, if she doesn't have the recipe in her blog, I just send her message to request it. Next thing I know, the recipe will be in her blog. It makes me feel so special for sure :).

I actually made this kuih talam a few times before, unfortunately, I happened to make it when my house was full of families, so I never had a chance to take photograph. So, when my house was empty and my craving of kuih talam kicking in, I used the opportunity to make it, then  took photograph peacefully. Thank you Krsity, your Kuih Talam is absolutely delicious!

Note: the texture and taste of this kuih is soft, and just enough of that  chewiness when you bite it. The taste is sweet and salty at the same time which I really like.

Kristy's Kuih Talam

Recipe adapted from Kristy's blog

make 1 (7 inches) square kuih

For Bottom Layer:

80 grams rice flour

40 grams tapioca flour

40 grams green bean flour

200 grams sugar

500 ml water

2 teaspoons pandan paste

For Top Layer:

60 grams rice flour

40 grams green bean flour

2 tbs tapioca flour

500 ml coconut milk

1 teaspoon salt

To Serve: 

1/2 cup freshly grated coconut

zest of 1/2 orange or zest of 1 lemon

2 teaspoon granulated sugar

Preheat your steamer over high heat stove.

Coat a 7 inches square cake pan with oil. Set aside.

In a medium sauce pan, add all ingredients for bottom layer. Set the pan over medium heat, and cook - stirring constantly until it becomes thicken. Pour into prepared pan, and place the pan in a steamer. Steam for 20 minutes.

Meanwhile, combine all ingredients for the top layer in a medium sauce pan. Set the pan over medium heat stove. Cook, stirring continuously until the mixture is thicken. Pour this mixture on top of the base layer, steam for 20 minutes.

Remove the pan from the steamer. Let cool completely in the pan before cutting into serving sizes.

In a small bowl, combine grated coconut, orange or lemon zest, and sugar. If desire, right before serving, top each individual kuih with about 2 teaspoons of this coconut mixture.