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Method:
Combine the ingredients for the bottom
green layer in a saucepan and cook over a low flame until batter
thickens slightly. Pour into a 20 cm (8 inch) square greased
tray and steam on medium heat for 20-30 minutes. Open steamer
every 5 minutes but make sure water does not drip onto the kuih
surface. While steaming the bottom layer, cook the top layer.
Combine all the ingredients for the white layer in a saucepan and cook
over lowest flame until mixture thickens slightly, stirring all the
time. When green layer is ready, use a fork and draw some lines
on all the surface so that when you pour the white layer on top, it
will stick to the green layer easily. Pour the batter for the
white layer over the green layer and steam on medium heat covered for
20 minutes. Open the steamer lid, careful not to drip any water,
every 5 minutes. When the top layer is firm (not hard), open the
lid and switch on high heat for about 3-5 minutes before removing the
steamed tray of kuih talam from the boiling water. Leave kuih
talam by the side until totally cooled, about 3 - 4 hours, before
cutting into diamond shapes.
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