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.....

Bottom layer:
- 50g rice flour
- 30g green pea flour
- 40g tapioca flour
- 700 ml water
- 230g dark brown sugar
Top Layer:
- 40g rice flour
- 20g green pea flour
- 1 tablespoon tapioca flour
- 500ml coconut milk
- 1 teaspoon salt.

Leave the kuih to cool for at least 3 to 4 hours before serving.....
Hi Lisa,
ReplyDeleteHow 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
Hi Shirlynn
ReplyDeleteI used an 8 inch round pan.
The batter should coat the spoon before pouring into the pan.
Hi Lisa,
ReplyDeleteI 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
Salam Zaleha,
ReplyDeleteI used Nona white Tepung Hoen Kwee (green pea flour).
Google image to see what it looks like.
Cheers :D