Red Bean Kuih Talam
Ingredients
100g red beans, cooked
100ml water
(blend together)
Ingredients for red bean layer:
60g rice flour
80g tapioca flour
10g green pea flour
100ml water
50ml MARIGOLD Evaporated Creamer
120g caster sugar
Ingredients for white layer:
30g rice flour
40g tapioca flour
5g green pea flour
100ml water
100ml MARIGOLD Evaporated Creamer
½ tsp fine salt
(combine)
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To make red bean layer: Combine ingredients for red bean layer together with blended red beans, stirring continuously until sugar dissolves. Leave it to stand for 2 hours.
To make white bean layer: Combine ingredients for the white layer and leave it to stand for 2 hours.
Prepare a steamer. Once water starts to boil, place a stainless steel rectangle tray measuring 15cm x 11cm x 4cm for 5 minutes into the steamer. Pour in ½ cup red bean batter and steam it for 5 minutes or until it’s properly set. Repeat process for the next 3 layers.
Lastly, for the final layer, pour in ½ cup white layer batter and steam for 15 minutes before removing it to cool. Repeat the process for another layer.
Remove and leave to cool completely before cutting into slices.
Ensure each kuih layer is properly set before layering it with another layer.
