Kueh Talam Hijau

Name: Kueh Talam Hijau (Green and Brown Layered Coconut Custard)
Yield: Makes 12 Servings
Ingredients: 110 g or 4 ounces sago (or tapioca) flour; 370 g or 13 ounces rice flour; 1¼ cups coconut cream; 1¼ cups coconut milk; 280 g or 10 ounces sugar; 20 pandan leaves, tied into a knot; 2 cups coconut cream; Green food colouring, optional; 300 g or 10 ounces gula melaka, scraped into fragments; 1½ tablespoons sugar; 2½ cups water; 110 g or 4 ounces sago (or tapioca) flour; 110 g or 4 ounces sago (or tapioca) flour; Corn or vegetable oil for brushing tin; Corn or vegetable oil for brushing tin

Green and Brown Layered Coconut Custard

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

Ingredients

Sugar Syrup

300 g or 10 ounces gula melaka, scraped into fragments
1½ tablespoons

Dessert
Vegan

Method

For the sugar syrup, combine all the ingredients in a saucepan and bring to boil.
Let cool.
For the brown layer, combine the sago and rice flour in a bowl. Make a well and pour in the coconut cream and the sugar syrup. Stir well to remove any clumps.
For the green layer, combine the coconut milk, sugar and knotted pandan leaves in a small sa