Must-Try At Home Ramadan Delights Recipe: Kuih Talam by Ayam Brand
Brandon Chua
Cooking Time: 1 hour
Serving: 12
INGREDIENTS
Upper Layer
- 30gm Rice Flour
- 30gm Corn Starch
- 50ml Water
- 250ml Ayam Brand Coconut Milk Superlight
- 2 piece Pandan leaves
- ¼ tsp salt
Bottom Layer
- 300gm Ayam Brand Whole Kernel Corn In Water
- 250ml Ayam Brand Coconut Milk Superlight
- 100gm Granulated Sugar
- 50gm Corn Starch
- ½ teaspoon Vanilla Essence
- ½ teaspoon Salt
METHOD
Bottom Layer
- Blend corn and coconut milk until smooth, filter.
- Mix with sugar, corn starch and vanilla until smooth
- Pour ¾ mixture into a special heated mould/pan greased with cooking oil.
- Steam for +/- 10 minutes.
- Heat coconut milk with pandan leaves over low heat until boiling
- In a bowl, mix all the ingredients and filter it
- Pour mixture into mold
- Continue steaming for 20 minutes until cooked through
- Let it cool first before removing it from the mold