Kuih Talam (Coconut Tray Cake)

1. 1

   Combine all the 3 types of flour in a mixing bowl and mix in the sugar.

2. 2

   Pour in the Pandan juice and water and mix until well combined and add in alkaline water.

3. 3

   Instead of using the traditional double boiling method to thicken mixture, I speed up the slow simmering process with the microwave method that I applied in Kaya making.

4. 4

   Pop the batter in microwave oven and set the microwave for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 4 times to get this texture with last minutes at 30 seconds interval.

5. 5

   Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy.

6. 6

   Strain batter into a steaming tray and steam with medium heat until set about 15-20 minutes. Tilt the tray to test, the mixture shouldn't wobble.

7. 7

   While steaming the green layer, at the last 5 minutes start to prepare for the coconut cream layer.

8. 8

   Combine the rice and mung bean flour and salt into a mixing bowl; gradually pour in coconut cream, stir well until smooth.

9. 9

   Repeat the same microwave process on step 4 for coconut mixture. Zap for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 2 times with last minutes at 30 seconds interval to thicken the cream batter.

10. 10

    Strain the coconut cream batter on to green layer, steam with medium heat for another 15 minutes.

11. 11

    Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while)

* Per serving · 4 servings · Values may vary.