The most sought after cake at the Melbourne Cake Bake & Sweets Show
We all want more than a piece of this yummy, chewy kueh! Sink your teeth into this jelly-like delight and you'd be reaching for a second.
This was the most sought after kueh at the Cake Bake & Sweets Show in Melbourne. We've managed to convert and educate many Aussies to love Kueh, especially Kueh Talam. In fact, our neighbouring stall tasted it and ordered heaps to be delivered to the Melbourne Cake Bake & Sweets Show! Many thanks to @baba's wife for collaborating and sponsoring these beautiful Kueh Talam and Kueh Serimuka.
Kuih Talam is a dairy & gluten-free dessert. One of the most popular Nyonya kuih desserts. The top white layer is made with coconut milk. The bottom green layer is made with Pandan. Many have asked for the recipe, so here you go! Enjoy! Recipe for 8in pan.
Ingredients for Green Pandan Layer:
* 100g rice flour
* 40g green pea flour
* 40g tapioca flour
* 150g sugar
* 1/2 tsp of salt
* 1 tbsp @my.blue.tea Pandan Powder
* 1 tspn @my.blue.tea Pandan Liquid - (mixed into ** 450ml water)
{ for a darker green Pandan layer - use 1 tbsp }
* 1 pack Coconut milk powder diluted into 150 ml water
Note: PANDAN - as well as having a beautiful tropical flavour, pandan has long been used in Ayurvedic medicine to treat a range of health conditions. This is because it’s high in Iron, Vitamin A and fibre, so it’s also a great immune booster.
Ingredients for White Coconut Layer:
* 40g tapioca flour
* 45g rice flour
* 25g green pea flour
* 1 tsp salt
*2 packs @my.blue.tea Coconut Milk Powder diluted in 230ml water
* 275ml water
Some other Kueh Kueh (i.e. cakes) that you may like or have tried at both Cake Bake and Sweets Show in Sydney and Melbourne. Top left - Serimuka, Pandan Talam in banana leaf, Pandan Pumpkin Talam jelly, Durian Talam and Jackfruit Talam. Kueh Talam is so versatile you can "Talam anything with it".
Method :
(1) Prepare a steamer large enough to fit an 8 inch square baking pan.
(2) Grease an 8 inch baking tin with a generous layer of cooking oil.
(3) In a saucepan, combine all ingredients for the Pandan layer and stir over medium heat until batter starts to thicken. Remove from heat.
(4) Pour batter into the prepared tin, steam for 20 mins on medium heat.
(5) Carefully remove lid of the steamer every 6-8 mins to wipe away water forming on the lid to prevent them from dripping on the kueh.
(6) In a saucepan, combine all ingredients for the coconut layer and stir over medium heat until batter starts to thicken. Remove from heat.
(7) Pour the coconut layer batter onto the pandan layer and steam for 20 mins on medium heat.
(8) Cool completely, or overnight before slicing the Kueh Talam. When cooled, cut into pieces using an oil coated knife (clean the knife with an oil coated kitchen towel after several cuts before continuing with the remaining pieces).
Pandan Talam Panna Cotta - this is so good! Created by our good friend, Denyse, it came out of her craving for Malaysian food, and so she created a similar one to enjoy!
*Pssst*
Something new and exciting is coming your way! We have a product launching on October 23-25 at the Foodservice Show in Sydney! Come check this out if you are in Sydney and say hi!
Here's your TICKET to the show and make sure you visit us at Booth Z28 - register here with us -https://www.mybluetea.com.au/trade-enquiries or send us an email - info@mybluetea.com.au Attention to : Mike Hart.
From the organiser - Strictly trade only. All visitors must be over 16 and work in the food & hospitality industry. No public entry.
Distribution:
*Distributors
*Stockists
*Manufacturers
Food & Hospitality Industries:
*Bars & Clubs
*Bubble Tea companies
*Cafes/ Restaurants/Food Trucks
*Bakeries
*Supermarkets or Convenience Stores
*Health Food Stores
*Food Caterers
*Airlines
*Hotels
“Or simply you tell us what you do!”