Kueh Talam

I was feeling a little hungry for some Malaysian goodies again, but wasn't quite sure what to make. Remembering that I had a bag of green bean flour just lying around, un-opened, I decided to put it to good use. Now... what Kueh could I possibly make that required green bean flour? I know... Kueh Talam :) and I have all of the ingredients at my disposal.

Kueh Talam

Ingredients (A)

- 70g (~3/4cups) rice flour

- 30g (~1/4cups) green bean flour

- 270ml water

Ingredients (B)

- 1 1/2 cups sugar

- 1 cup water

- 1 tbsp pandan paste

Ingredients (C)

- 225ml thick santan

- 1 1/2 tbsp green bean flour

- 1/2 tsp salt

- 75ml water

- 1/4 cup rice flour

Method:

1. Mix ingredients (A) and set aside to soak for 10 to 15 minutes.

2. Combine ingredients (B) in a small pot, until pandan paste is thoroughly distributed. Add in mixture (A) to the sugar and pandan. Cook over low heat and stir continuously until the batter thickens and becomes slightly translucent.

3. Pour the mixture into a greased 20cm cake tin. Smooth out the batter with a plastic spatula, and steam for 20-30mins.

4. For coconut layer, mix ingredients (C) together and soak for 10 minutes. When pandan batter is finished steaming, pour the coconut layer over the cooked green layer. Steam for another 10 minutes.

5. Cool the kuih well and slice into small diamond-shaped pieces.

The top layer of the kueh didn't need any sugar to be added, because the bottom layer was sweet enough for the entire dessert. My sister really loved the pandan layer, and told me that she could eat an entire bowl of it... maybe I'll make that for her b-day and she'll be more than pleased :P My mom commented that the pandan layer could have been a bit more gelatinous, as it was more gummy and mushy than what she was expecting. Perhaps next time, I will add more rice flour to the pandan mixture ... but overall, this kueh was very tasty.