Kuih Talam
Ingredients
Talam Jagung Bottom
- 1 tin Rasaku Whole Corn Kernel
- 1 cup
Rice Flour - � cup Tapioca Flour
- 1 � cup
Sugar - 1 � cup
Rasaku Coconut Milk - 3 drops
Yellow colouring
Top
- 400 ml
Coconut Milk - 3 tbsp
Wheat Flour - � cup
Rice Flour - 1 cap Pandan Emulco
- 7 drops
Apple Green Colouring
Instructions
Bottom
- Mix all ingredient in a blender and blend
- On a double boiler cook the batter until thicken
- Once thicken transfer it on top of the bottom layer
- Steam for 25 minutes.
- Let it cool and set in refrigerator for 4 hours (or over night)
Top
- Blend rasaku whole kernel and sift it
- Combine all ingredients in a blender and blend
- Pour in a pot and cook until it become a bit thick
- Transfer into baking pan and steam for 30 minutes
- Let it cool down a bit