Kuih Talam Pandan Gula Melaka
Hidangan tradisional · Malaysian
A classic two-layered steamed cake with a pandan-flavored green top and a rich gula melaka (palm sugar) brown bottom. Known for its contrasting textures and sweet, slightly savory flavors.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Rice flour150g
- Tapioca flour50g
- Coconut milk (thick)400ml
- Water200ml
- Sugar100g
- Salt1/2 tsp
- Pandan extract1 tbsp
- Gula Melaka (palm sugar), chopped150g
- Cornstarch2 tbsp
Langkah
- 1
Prepare the bottom layer: In a saucepan, combine chopped gula melaka, 100ml water, and 1/4 tsp salt. Heat gently until gula melaka dissolves. Strain to remove impurities and set aside.
- 2
In a separate bowl, mix 75g rice flour, 25g tapioca flour, and 100ml coconut milk. Gradually add the dissolved gula melaka mixture and stir until smooth. Add 1 tbsp cornstarch.
- 3
Steam this mixture in a greased square pan (approx. 8x8 inch) over medium-high heat for about 10-12 minutes, or until set.
- 4
Prepare the top layer: In another bowl, mix the remaining 75g rice flour, 25g tapioca flour, 300ml coconut milk, 100ml water, 100g sugar, 1/4 tsp salt, and pandan extract. Stir until smooth. Add the remaining 1 tbsp cornstarch.
- 5
Pour the pandan mixture over the set gula melaka layer. Steam for another 15-20 minutes, or until the top layer is firm.
- 6
Let it cool completely before cutting into diamond or square shapes.
