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  • Thermomix - Nonya Kuih Talam

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    Elis Y
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    This recipe is for Nyonya Kuih Talam, a traditional Malaysian coconut pandan cake. It has two layers - a bottom pandan layer and a top coconut milk layer. The pandan layer contains tapioca, rice and green hoen kowe flours, sugar, salt and pandan juice. The coconut milk layer contains coconut milk, water, tapioca, white hoen kowe and rice flours, sugar and salt. The batter for each layer is cooked separately before assembling in a steamer to cook fully in 30 minutes. Once cooled, the cake can be cut and served.

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    Thermomix - Nonya kuih Talam

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    This recipe is for Nyonya Kuih Talam, a traditional Malaysian coconut pandan cake. It has two layers - a bottom pandan layer and a top coconut milk layer. The pandan layer contains tapioca, rice and green hoen kowe flours, sugar, salt and pandan juice. The coconut milk layer contains coconut milk, water, tapioca, white hoen kowe and rice flours, sugar and salt. The batter for each layer is cooked separately before assembling in a steamer to cook fully in 30 minutes. Once cooled, the cake can be cut and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    290 views2 pages

    Thermomix - Nonya Kuih Talam

    Uploaded by

    Elis Y
    This recipe is for Nyonya Kuih Talam, a traditional Malaysian coconut pandan cake. It has two layers - a bottom pandan layer and a top coconut milk layer. The pandan layer contains tapioca, rice and green hoen kowe flours, sugar, salt and pandan juice. The coconut milk layer contains coconut milk, water, tapioca, white hoen kowe and rice flours, sugar and salt. The batter for each layer is cooked separately before assembling in a steamer to cook fully in 30 minutes. Once cooled, the cake can be cut and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Nyonya Kuih Talam

    Recipe by: Irene Woo

    60 hour 1 portion(s) Medium


    INGREDIENTS
    • Pandan Juice
    1. 12 leaves Pandan Leaves
    2. 200 g Water
    • (A) Bottom Pandan Layer
    1. 170 g sugar
    2. 60 g Tapioca Flour
    3. 50 g Rice Flour
    4. 30 g Green Hoen Kowe Flour
    5. 1/2 tsp Salt
    6. 200 g Water
    7. 1 tablespoon Alkaline Water
    • (B) Top Santan Layer
    1. 200 g Coconut Milk
    2. 250 g Water
    3. 25 g Tapioca Flour
    4. 25 g White Hoen Kowe Flour
    5. 1 tablespoon Sugar
    6. 1/2 tsp Salt
    7. 25 g Rice Flour

    COOKING METHOD

    Step 1
    Pandan Juice:
    1. Put pandan leaves and water into , blend at 60 sec / speed 10.
    2. Strain the juice and set aside
    Bottom Pandan Layer
    1. Put all ingrediants (A) and strained pandan juice into , mix ingrediants at 20 sec /sp
    10. Then, cook batter for 5 mins / 80c / sp 3.
    2. Pour Batter into a tray to steam with Varoma Dish
    3. Put 1000g into to steam at 20 mins / V / Sp 2

    Top Santan Layer


    1. Put all ingrediants B into , mix ingrediants at 20 sec /sp 4. Then, cook batter in 4 mins
    / 80c / sp 3.
    2. Pour batter onto cooked pandan layer and continue to steam.
    3. Put 1000g water is put into , then steam for 30 mins / V /sp 2

    Once ready, let it cool completely before cut to serve!

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