Tepung Talam

This is one of my favourite afternoon delight... Love that creamy salty taste of the top layer and the sugary sweet bottom layer.... My mom used to make this and hers was perfect ...but whenever I tried.. her way of cooking (which is agak-agak...) it turned out horrible....

Lucky me.. that I found the recipe with exact measurement.. in metric....yay!!! My Tepung Talam has never failed me since then.....

Prepare the steamer.....

Bottom layer:

• 50g rice flour
• 30g green pea flour
• 40g tapioca flour
• 700 ml water
• 230g dark brown sugar

Dissolve the sugar with water over medium heat, leave it to cool. Then add the dark brown sugar syrup into the flour mix. Stir well and strain into a saucepan, and over a medium heat, stir until the mixture thickened. Pour into a greased round mould and steam for 20 minutes or until it is cooked.
Top Layer:

• 40g rice flour
• 20g green pea flour
• 1 tablespoon tapioca flour
• 500ml coconut milk
• 1 teaspoon salt.

Mix all together and strain into a saucepan. Stir the mixture over medium heat until the mixture thickened. Gently pour over the brown layer. Steam for another 20 minutes,

Leave the kuih to cool for at least 3 to 4 hours before serving.....

~nonya cookbook