Microwave Kuih Talam?
This is another classic Nyonya dessert. Kuih is a common local Malaysian word for all Nyonya and Malay desserts. This popular kuih not only is one of Malaysian all-time breakfast favorite but also serves as great party snacks. This steamed coconut flavor rich dessert comes with top white layer made from coconut milk and rice flour and the bottom green layer is made from rice and mung bean flour with natural green coloring extract from pandan leaves a.k.a screw pine leaves.
The instruction in the original recipe suggested cooking time of 1 hour, requiring slow simmering or double boiling in the kuih thickening process before steaming. I reckoned this traditional way of thickening process was quite time consuming. It struck my mind whether I could adopt the same microwave method that I applied in coconut egg jam, Kaya making to speed up the process.
I gave it a try with the microwave method on my first tray. My first attempt was not as impressive as I was trying to find out the right time required to microwave-cook the batter to the right concentration before placing it into steaming tray for steaming. I over heated the green layer resulting in the green layer batter was over thickened and lumpy. You can tell from this photo.
However, since I had another half tin of coconut cream to experiment further, I proceeded with my second attempt. This time I knew that I shouldn't heat the green batter for more than 4 minutes in total and each session no more than 1 minute. It should be stirred constantly after every time it is taken out from the microwave. As for the white coconut cream batter, it only took about 2 minutes to thicken. I repeat the heating process more often with last minute at 30 seconds interval. The result, as can be seen from the photo, is a nicer smoother batter for both the green and white layers. J
|Kuih Talam (Coconut Tray Cake) 娘惹香草糕- Featured in Group Recipes 9/12/2010|
I didn't expect my little picky boy appreciate this classic kuih so much.
KUIH TALAM (COCONUT TRAY CAKE)
Preparation time : 20minutes
Cooking time : 45 minutes
50g (1/3 cup + 2 tbsp) rice flour
4 tsp tapioca flour
1 tbsp mung bean (green pea) flour
160g ( 2/3 cup + 4tsp) sugar
100ml(1/3 cup) Pandan juice
250ml(1 cup) water
¼ teaspoon alkaline water (replaced with baking soda solution if not available)
Baking soda solution making:
1 part baking soda dissolved in 1 part water
Pandan juice making:
Rinse the 6-8 pandan leaves and cut into small pieces, place in blender and add 150ml water and process until pulverized. Strain and discard the solids. Measure the required amount in the recipes.
If Pandan leaves unavailable replace with Pandan essence or vanilla essence + green coloring and add the required amount of water to make green solution.
Coconut cream layer
2 tbsp rice flour
1 tbsp + 2 tsp mung bean flour
¼ teaspoon salt
250ml(1cup) thick coconut cream
1. Combine all the 3 types of flour in a mixing bowl and mix in the sugar.
2. Pour in the Pandan juice and water and mix until well combined and add in alkaline water.
4. Pop the batter in microwave oven and set the microwave for 1 min on high heat. Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 4 times to get this texture with last minutes at 30 seconds interval.
5. Beware not to microwave heat longer than 1 min for each session, this will make mixture lumpy.
6. Strain batter into a steaming tray and steam with medium heat until set about 15-20 minutes. Tilt the tray to test, the mixture shouldn't wobble.
9. Repeat the same microwave process on step 4 for coconut mixture. Zap for 1 min on high heat.
10.Remove and stir with wire whisk. Put it back in and repeat with the same power setting and time until mixture thickens slightly. I repeated 2 times with last minutes at 30 seconds interval to thicken the cream batter.
Cool thoroughly before cutting. (Best to cut after chilling in fridge for a while).
The microwave timing is very much depending on the power of your microwave, mine is 800 Watt. Best to repeat more often with less microwave time per session to get a smoother batter.
50克（1 / 3杯+ 2汤匙）粘米粉
160克（2 / 3杯+ 4茶匙）糖
100毫升（1 / 3杯）香兰汁