Kueh Talam
Ingredient A:
110g mung bean flour
250ml thick coconut milk
250ml water
a pinch of salt
Ingredient B:
1 x 13g pkt agar agar powder
250g caster sugar
1000ml water
Ingredient C:
2 tsp pandan paste
a drop of green food colouring
Method:
1. Mix ingredient A together and set aside.
2. Place ingredient B into a pot and bring to a boil. Stir continuously till sugar and agar agar powder dissolves. Turn off the heat.
3. Pour ingredient A into agar agar mixture. Turn on medium heat and stir continuously till mixture is transparent and glossy in appearance. Turn off the heat and divide mixture into two portions.
4. Rinse a seven-inch square mould. Pour one portion of mixture into mould to set.
5. To remaining portion, add in ingredient C and stir well. Spoon mixture carefully on top of first layer.
6. Level the surface and leave to set. When thoroughly cooled, remove from mould and cut into serving pieces. Chill kueh before serving.
Print This Recipe
Email This Recipe
(No Ratings Yet)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
