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RESEPI TALAM SUJI

BAHAN2 UTK LAPISAN BAWAH

Bahan (A)
180gm tepung suji @ semolina
450gm air
Bahan (B)
220gm gula castor
2 biji telur
200ml santan (saya guna santan kotak M & S)
250ml air
pewarna kuning

Cara-caranya:-
Rendam bahan-bahan A selama 30 minit. rendam dalam periuk.
Satukan semua bahan-bahan B dalam bekas, kacau rata dan tapis masukkan dalam periuk yang mengandungi bahan A.
Kacau atas api yang sederhana dengan senduk kayu. Kacau biar keras sedikit (adunan akan nampak seperti terangkat sedikit dari periuk)
Guna loyang 10 x 10 x 2 @ 3. sapukan sedikit minyak dan lapik plastik diatas loyang supaya senang untuk mengeluarkan kuih talam. Kukus selama 25 minit.

BAHAN2 UTK LAPISAN ATAS

Bahan (A)
300gm gula merah
50gm gula castor
500ml air
Bahan (B)
150gm tepung gandum
3 biji telur
250ml santan (saya guna santan kotal M & S)
1/2 tsp garam

Cara-caranya:-
Rendam bahan-bahan A sekejap untuk hancurkan gula atau anda boleh masak sehingga gula merah hancur dan sejukkan.
Satukan semua bahan-bahan B, kacau sehingga rata
Masukkan bahan B kedalam bahan A dan tapis.
Kacau atas api yang sederhana dengan senduk kayu. jangan pekat dan jangan cair sangat. Tutup api dan guna pemukul telur untuk ratakan adunan.
Tuang keatas lapisan bawah dan kukus selama 30 minit.
RECIPE OF SUJI TRAFFIC

MATERIALS FOR THE BOTTOM LAYER

Materials (A)
180 gm suji flour @ semolina
450 gm of water
Materials (B)
220 gm of castor sugar
2 eggs
200 ml of coconut milk (I use coconut milk box M & S)
250 ml of water
yellow dye

The ways :-
Soak the A ingredients for 30 minutes. soak in the pot.
Unite all the B ingredients in the container, stir and filter it into the pot containing A ingredients.
Stir up a simple fire with a wooden spoon. Stir it up a little harder (the mix will look like a little bit lifted from the pot)
Use 10 x 10 x 2 brass @ 3. apply some oil and plastic cover on the brass so that it's easy to remove kuih talam. Steamed for 25 minutes.

MATERIALS FOR THE TOP LAYER

Materials (A)
300 gm of brown sugar
50 gm of castor sugar
500 ml of water
Materials (B)
150 gm of wheat flour
3 eggs
250 ml of coconut milk (I use coconut milk kotal M & S)
1/2 tsp salt

The ways :-
Soak the A ingredients for a while to destroy the sugar or you can cook until the brown sugar crashes and cools down.
Unite all B ingredients, stir to flat
Insert B material into A and filter material.
Stir up a simple fire with a wooden spoon. Don't be thick and don't melt Close the fire and use the egg bat to flatten the mix.
Pour on the bottom layer and steam for 30 minutes.Translated

Recipe at: http://www.themeatmen.sg/kuih-talam

Kuih talam is a peranakan kuih dessert comprising of a green pandan and white coconut layer. An exquisite blend between sweet and savoury, the white layer packs a slightly salty and rich coconut flavour while the green pandan layer is soft, sweet and chewy. The green colour present in the kuih is formed naturally from the pandan juice extract we made from scratch, the flavour is much more intense when you make your own pandan juice. The aroma and richness of the white layer is attributed by the coconut milk blended together with the mungbean and rice flour.

This bite-sized and rich peranakan snack makes it easy to eat and the balance of flavours will be sure to make it a delightful treat for you and your guests. Serve it as a mid-day snack along with a cup of tea and treat yourself this weekend!

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