recipe brand kuih talam the agency roughly prefers it Love to Bake Kuih Talam" src="http://3.bp.blogspot.com/_SLSj6qATwA4/SkziWfDXYPI/AAAAAAAABkY/-7RlZFBNQik/s400/kuih+talam+2.jpg" border="0" />This recipe brand kuih talam the agency roughly prefers it, only non my brothers!
They said, it’s no good! They were comparison it amongst the kuih seller inwards Kampar that makes the kuih talam slightly elastic. I suspect the kuih seller uses sago flour instead of tapioca starch to give it that twang! Plus the kuih seller puts kokosnoot milk inwards all the layers.
Still this recipe is alright, it’s the texture that is mutual amongst Malay kuih makers in addition to roughly Chinese kuih makers too.
(A)
100gm rice flour
30gm tapioca starch
20gm light-green edible bean flour
300gm sugar
700ml pandan juice
½ tsp element of group I water
Combine all (A) ingredients in addition to laid upward over depression heat, stirring piece of cake all the fourth dimension until it thickens slightly. Pour into a eight inch circular pan or seven inch foursquare pan. Steam batter for twenty minutes. Batter is cooked when theatre to the touch.
(B)
20gm rice flour
15gm light-green edible bean flour
¼ tsp salt
300ml kokosnoot milk (extract from one kokosnoot + water)
Combine all (B) ingredients in addition to laid upward over depression heat, stirring piece of cake all the fourth dimension until it thickens slightly. Pour (B) batter over cooked (A) in addition to steam on medium oestrus for fifteen minutes.
Cool thoroughly at room temperature earlier cutting.
Chilling inwards refrigerator may campaign the upper layer to live harder due to the high concentration of kokosnoot milk(fat content high).
recipe brand kuih talam the agency roughly prefers it Love to Bake Kuih Talam" src="http://2.bp.blogspot.com/_SLSj6qATwA4/SkziWMK_A2I/AAAAAAAABkQ/6_6T3_jTzr8/s400/kuih+talam+1.jpg" border="0" />Buat lebih berguna, kongsi:
