This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliments well with the sweet fragrant taste of the palm sugar from the bottom layer.

Ingredients for the bottom layer:
1/2palm sugar
1cup rice flour
2 tbsp  tapioca flour
1 cup water
1 cup coconut milk
1 tsp alkaline water
1/2 tsp salt

Ingredients for the top layer:
1/2 cup rice flour
1 cup water
1/2 cup coconut milk
1tsp salt

1.Prepare steamer for the kuih. Prepare the bottom layer first
2. Boil 1 cup water with palm sugar until dissolve. Keep it warm.

3.Mix 1 cup  flour with 1 cup coconut milk. Mix well.

4. Pour  the warm sugar solution  into the flour mixture. Strain the mixture.

5. Pour the mixture into an 8" round or square cake tin and keep stirring until the mixture thickens slightly
6. Steam the mixture for 10 -15 minutes.

7. In the meantime, prepare the top layer.

8. Mix all the ingredients and cook over low fire until it thickens slightly.

9. Pour the mixture over the first layer. Steam for 1/2 an hour.

10. Cool down the kuih thoroughly before serving.


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