Rose’s Kitchenette

Talam Nangka

Ingredients for Bottom Layer:

285g rice flour

2 level tbsp hunkwei flour

170g castor sugar

1 litre thin coconut milk

a pinch of salt

6 pieces nangka, chopped

Method:

1.  Mix rice flour with hunkwei flour (green bean flour), salt and sugar.

2.  Add 400ml coconut milk and mix well, sieve mixture.

3.  Boil remaining 600ml coconut milk.  When boiled, pour into the flour mixture and stir well.  Add in chopped nangka (jackfruits).

4.  Pour mixture into a greased, preheated 10-inch square tin.  Steam over high heat for about 30 minutes or until cooked.

Ingredients for Top Layer:

6 eggs

55g plain flour

2 level tbsp rice flour

425ml thick coconut milk

a pinch of  salt

Method:

1.  Mix eggs with sugar and stir gently until sugar dissolves.

2.  Mix flour with coconut milk and add a pinch of salt.  Add to the egg mixture, stir well and sieve.

3.  Stir custard over a pot of boiling water until mixture thickens slightly.  Pour on top of steamed Bottom Layer and steam over a medium flame for about 35-40 minutes.   Cool pudding thoroughly before cutting. 

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February 2nd, 2007 Posted by rose | Nonya Kueh | 3 comments