![]() ![]() Bring the water in the steamer to a boil. Brush your pan with some oil and then lined it with parchment paper. You can skip if you prefer, but it may affect the texture slightly and a bit more difficult to cut How to make kuih talam pandanġ. Simply thaw the frozen leavesĪlkaline water (kan sui) contributes to the bounciness in this recipe. ![]() You can use frozen or fresh pandan leaves to make pandan juice. You can use granulated sugar or caster sugar I don’t recommend using the lite/light coconut milk Do not use flour ground from whole mung beans. This is also a starch extracted from mung beans. Do not use tapioca flour that is basically ground from whole tapioca/cassava. ![]() This is the starch extracted from tapioca. I don’t recommend using your own ground rice flour as it is usually not fine enough and it may not be dry enough and this will affect the result of your kueh I usually use store-bought rice flour from Thailand. In Indonesia, some people will call this kue talam tepung beras (Tepung beras = rice flour) because the kue is mainly made with rice flour The bottom layer has the main flavor, in this case, pandan flavor, and the top layer is usually the white coconut layer. Kue talam can be made into so many different flavor and color combinations. It is one of my favorite kue basah or often called Nyonya kuih. The cake is naturally gluten-free, dairy-free, and vegan.Ī while ago I made this kue talam ubi. The bottom sweet pandan layer is topped with a flavorful and slightly savory coconut milk layer. Learn how to make this soft, smooth, and bouncy two-layer Nyonya kuih talam pandan. ![]()
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