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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Hello Rose:
Thanks for sharing your Kueh Talam Nangka recipe. I was thinking of making variations of Kueh Talams with fruit such as sweet corn, mango and jackfruit (nangka) and I was delighted to discover your website with this wonderful nangka recipe. I can’t wait to try it. I live in California and none of the bakeries here sell these wonderful kueh desserts unless you make it yourself. Glad to know that you have a large compilation of recipes and you are willing to share them. So, I really appreciate and value your efforts in doing that. I wish you good health and God Bless…Elizabeth
Comment by Elizabeth | August 21, 2007
Thank you so much Elizabeth. I’ll try to post more of the kueh recipes. Meanwhile, hope you will enjoy your Kueh Talam.
Blessings!
Rose
Comment by rose | August 23, 2007