Kuih Talam | 绿白双班兰糕

Kuih Talam | 绿白双班兰糕

For more recipe please visit : https://onetwoeat.blogspot.com/

Ingredients
Rice Flour - 250g
Sugar - 280g
Pandan Leaves - 10 pieces
Coconut Milk - 2 cup
Green Bean Starch - 1 tbsp
Alkaline water (Air Abu) - 1¼ tsp
Water - 4½ cup
Salt - 1¼ tbsp

Procedures:
1. Cut the pandan leaves into small pieces.
2. Put all the pandan leaves with 2½ cup water and blend
3. Drain out all the pandan juices and set aside.
4. In a large bowl , pour in 280g rice flour and slowly mix in 1 cup of water into a
dough.
5. Separate the dough into 2 portions. 280g for the green layer and 150g for
the white layer.

Green layer (Pandan Layer)
1. In a large bowl mix in the 280g dough , pandan juice , 280g sugar , 1¼ tsp of alkaline
water, 1 tbsp green bean starch and mix until corporate.
2. Add in half cup coconut milks and half cup water into the mixture and mix well.
3. Let the mixture run through a strainer to make sure there are no lumps left.
4. Ready a steamer with hot water and the cake pan. Put in the cake pan in the hot water
and slowly pour in the mixture and stir the mixture slowly until it thickens.
5. Once it thickens, close the lid and let it steam for 20 - 30 minutes until it is fully cooked.

White later (Coconut Layer)
1. Mix in the 2 cup of coconut milk and 1¼ tsp of salt until it is well mixed.
2. Add in the 150g of the dough we make earlier and 1 cup of water and mix till corporate.
3. Let the mixture run through a strainer to make sure there are no lumps left.
4. Ready a pan and cook the coconut layer till it slightly thickens.
5. Pour the mixture onto the green layer (pandan layer) and smoothen it out.
Let it steam for 20 - 30 minutes.
6. Once it cooks. Remove it from the heat. Let it completely cool before cutting it.

Tips :
1. By creating the rice flour dough is to minimise the lumpiness while mixing the mixture
with other ingredients.
2. While cooking the coconut layer in the pan, don’t not cook until it fully thickens. It will be
harder to smooth it out later.
3. The coconut layer does not overcook it. Make sure to check after 20 minute.
Overcooking the coconut layer due to the coconut mixture will produce oil.




材料
粘米粉 - 250克
糖 - 280克
班兰叶 - 10片
椰奶 - 2杯
绿豆淀粉 - 1汤匙
碱水 - 1¼ 茶匙
水 - 4½ 杯
盐 - 1¼ 茶匙

做法
1. 将班兰叶切成小片。
2. 加入2½ 杯水和班兰叶一起搅拌。
3. 将班兰汁过滤。
4. 准备一个大碗，倒入280克粘米粉和1杯水。将它揉成面团。
5. 将面团分成2分，280克-班兰层和150克-椰奶层。

班兰层
1. 准备一个大碗，倒入280克面团，班兰汁，280克糖，1¼ 茶匙碱水，1汤匙绿豆淀粉, 然后搅拌均匀。
2. 倒入半杯椰奶和半杯水然后搅拌均匀。
3. 用筛过滤让它不会有硬块。
4. 准备蒸锅和烤盘。把烤盘放入热水中然后倒入班兰混合物。慢慢搅拌至浓稠。
5. 然后关盖蒸20-30分钟即可。

椰奶层
1. 倒入2杯椰奶和1¼茶匙盐然后搅拌均匀。
2. 倒入150克面团和一杯水然后搅拌均匀。
3. 用筛过滤让它不会有硬块。
4. 倒入混合物在锅中，慢慢搅拌至浓稠。
5. 将混合物倒入已蒸熟的班兰层然后抹平它。蒸20-30分钟。
6. 蒸熟后，放凉即可享用。

提示 ：
1. 将粘米粉揉成面团可以在将混合物与其他成分混合的同时减少结块。
2. 当煮着椰奶层的时候，不要将它煮的太浓稠不然会很难抹平。
3. 蒸椰奶层时，要抓紧时间，20分钟后马上检查不然蒸太久椰奶层会出油。