Imagine a dessert that combines the vibrant green of pandan, the rich sweetness of palm sugar, and the creamy texture of coconut milk - all in one irresistible bite! Kuih Talam Gula Merah is not just a dessert; it's a culinary journey that transports you straight to the heart of Malaysian street food culture. This stunning layered treat is about to become your new obsession, promising a perfect balance of flavors that will make your taste buds dance with excitement!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Malaysian
Serves: 8 servings
Ingredients
- 1 cup rice flour
- 1/2 cup pandan juice
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 cup gula merah (palm sugar)
- 1/2 teaspoon salt
- 1 cup water
Instructions
- Begin by preparing the pandan juice. Blend 1 cup of fresh pandan leaves with 1 cup of water. Strain the mixture through a fine sieve or cheesecloth to extract the green juice. Set aside.
- In a mixing bowl, combine the rice flour, 1/2 cup of the pandan juice, and 1 cup of coconut milk. Whisk the mixture until smooth and well combined. This will be your green layer.
- In another bowl, combine the sugar, gula merah (palm sugar), and 1 cup of water. Heat this mixture in a saucepan over medium heat, stirring until the sugars dissolve completely. Allow it to simmer for a few minutes until slightly thickened, then remove from heat.
- In a separate bowl, mix the remaining 1/2 teaspoon of salt into the coconut milk. This will enhance the flavor of the coconut layer.
- Prepare a steaming tray or a shallow dish and lightly grease it with oil to prevent sticking. Pour half of the green rice flour mixture into the prepared tray, spreading it evenly.
- Steam the green layer over medium heat for about 15 minutes, or until it is set and firm to the touch.
- Once the green layer is cooked, carefully pour the gula merah mixture over it, spreading it evenly. Then, pour the remaining rice flour mixture on top of the gula merah layer.
- Cover the steaming tray with a lid and steam the entire kuih for an additional 15 minutes or until the top layer is fully cooked.
- After steaming, remove the tray from the steamer and allow it to cool at room temperature for about 10 minutes.
- Once cooled, carefully cut the kuih into squares or rectangles using a sharp knife. Serve the Kuih Talam Gula Merah at room temperature or chilled.
Tips
- Pandan Juice Perfection: Use fresh pandan leaves for the most authentic flavor. If unavailable, high-quality pandan extract can be a good substitute.
- Smooth Sailing: Whisk your flour mixtures thoroughly to avoid any lumps, ensuring a silky-smooth texture.
- Steaming Secrets: Use a well-fitting steamer lid to prevent water droplets from falling onto your kuih, which can affect its texture.
- Sugar Balance: Adjust the sugar levels to your taste, but maintain the proportions to keep the traditional flavor profile.
- Cooling is Crucial: Allow the kuih to cool completely before cutting to ensure clean, neat slices.
- Storage Tip: This dessert keeps well in the refrigerator for 2-3 days, making it perfect for advance preparation.
- Serving Suggestion: Serve slightly chilled for the most refreshing experience, and pair with a hot cup of traditional Malaysian tea for the ultimate treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 31g
Protein: 1g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
