I am not afraid to embrace my Chinese heritage. I left home when I was 16 years old but still have fond memories of where I grew up in. Many of my memories are with my granny who adores bringing me out to try different chinese food. Almond milk dessert and different kuehs are just a few of the many that we would have on our Chinatown trips.
Looking back when I was in my late teens/early twenties, I probably did not embrace my culture as much as I should have. I went through a phrase where I wanted steaks and pork chops, instead of chicken rice and herbal soups. Fries please but not my stir fry veges.
Slowly but surely, I realised what I have missed. Living away from my parents and grandmother make me appreciate them even more. And where I am from and the rich different cultures that we are exposed to.
I had fun making this Kueh. While it is not Cantonese-more like Nonya, it is one of my favourite one to have as a child. I love the coconut cream and the pandan flavour in this. It is probably one of my most successful kueh other than Ondeh Ondeh. The only regret is that my green layer seems thicker than my white one! Alas, I only used Pandan extract but hey...whatever it takes.
Kueh Talam
Green Layer
60 grams rice flour
20 grams tapicoa flour
20 mung bean flour
150 grams sugar
125 ml of water + few tsp of pandan extract (or 125 pandan water)
250 water
1/2 tsp alkaline water (I mixed water with bicarb soda)
White Layer
30 grams rice flour
30 grams mung bean flour
250 ml coconut cream
1/4 tsp salt
Green Layer- Combine rice flour, tapioca flour and mung bean flour in a double boil pot (glass bowl on top of saucepan). Mix sugar with it.
In a jug, mix all wet ingredients together. Slowly mix it with dry ingredients till smooth. Cook it for around 15 minutes till the mixture thickens.
Pour into a 6 by 6 square tin and steam it for 20 minutes.
White layer- combine rice and mung bean flour. Add salt. Pour coconut cream and cook in double boiler for 5-10 minutes till thickens. When the green layer is down, pour on top of tray. Steam for another 20 minutes.
Cool and cut in pieces.
Bravo!! look great!! talking about kueh talam I bought few tubes of the flour but until now I still didn't try yet!! I think the flour has expired!! looking at your kueh talam make me want to make some soon!!
ReplyDeleteDaphne, your talam looks fine. The white part is usually thinner than green and is the top layer. That's what you find in Malaysia though, not sure about Singapore.
ReplyDeleteit's right to have the green layer thicker than the white layer . only thing is that the white layer is on top. it's really a good thing that you're making these traditional kuehs yourself..i believe it's not easy to get it there, right?
ReplyDeleteWhat a great little jewel to celebrate your Chinese heritage! I have had these before in Chinese Town, San Francisco and loved them. Yours are absolutely beautiful. I just want to pop one in my mouth!
ReplyDeleteGreat job! I love kuih talam too!
ReplyDeletebeachlover- thanks!
ReplyDeleteBabe- ah! maybe that's why!
lena- can get but it's expensive!!
mjskit- ;)
Ching- thanks!
You've done well! I am a strong believer that we should always embrace our roots, remember where we came from...
ReplyDeleteI've never heard of this dessert before but it sounds delicious! Definitely something I need to try!
ReplyDeleteYour kuih talam pics are making me hungry now when it's almost 11pm... oh when will I ever learn not to read food posts this late in the night? :P
ReplyDeleteSeriously though, my Cantonese family in Malacca always partook of Nyonya kuih - it's simply the best.
Have a yummymerry Christmas, dear! :)
now this is interesting and it looks kinda hard so KUDOS for doing it. I love the look and I bet they taste terrific. I love trying new things
ReplyDeleteShirley- thank you!! I am trying :)
ReplyDeleteJoanne- I think you will like this!
Kenny- yes!! I know you will understand
Jessica- hahaa... I am glad you like this.
This is one of my favorite kuih. I've been procrastinating making this. Your kuih looks good.
ReplyDelete