Tepung Talam

September 05, 2009
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.....

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Comments

  1. AnonymousMay 30, 2012 at 6:41 AM

    Hi Lisa,

    How much does this recipe yields I mean how large a pan I need to use to steam it?
    How thick should the batter be before steaming?
    I have done this numerous times and is not satisfactory. I will either get the white part seperated from the bottom after steaming (like kuih lapis)or the kuih is to hard.
    I hope to do this again with your recipe as I can see yours was done very well.

    Thanks in advance..
    Shirlynn

    ReplyDelete
  2. Lisa HoJune 1, 2012 at 10:44 PM

    Hi Shirlynn
    I used an 8 inch round pan.
    The batter should coat the spoon before pouring into the pan.

    ReplyDelete
  3. AnonymousAugust 31, 2012 at 12:54 PM

    Hi Lisa,

    I found your blog when I was googling for sri muka pulut and been head over heel on your recipe. Wanted to try this kueh but not sure what is green pea flour...

    Thanks

    zaleha manap

    ReplyDelete
  4. Lisa HoAugust 31, 2012 at 3:05 PM

    Salam Zaleha,
    I used Nona white Tepung Hoen Kwee (green pea flour).
    Google image to see what it looks like.

    Cheers :D

    ReplyDelete

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