Kueh Talam Pandan

This is an all-time favourite. Easy peasy to make too. I cheated on the pandan part though. Did not have enough pandan leaves so had to settle on the artificial pandan flavouring and added a few drops of green food colouring. My advice, use the natural ones if possible! I didn't quite like the taste of the pandan flavouring that comes in a bottle. 

I'm having some friends over for after dinner kopi2 mak nenek session now. We are going to have these, some curry puffs I made and another mak nenek bringing over bubur kacang hijau with durians. Yumssss...I swear that I will run for an extra 20 mins on the treadmill tomorrow morning. [Yeah right!]

Ciao babehs! Mak Nenek gotta put the kettle on now...

Updated: A few sweethearts requested for this particular recipe. So here it is! Would love to hear your comments/feedbacks on this recipe. Selamat mencuba!

• LOWER LAYER (PANDAN LAYER):*
• 1 1/2 cups sugar
• 2 1/4 cups rice flour
• 1/3 cups plain flour
• 5 1/2 cwn pandan juice (10 helai daun pandan)
• 1 1/2 tbs alkaline water (air kapur)

• UPPER LAYER (COCONUT LAYER):**
• 1/3 cups rice flour
• 3 cups coconut milk
• 4 tbsp corn flour
• 1 tsp salt

Method

1. Mix well all ingredients in *. 
2. Cook over low heat till sugar dissolves.
3. Pour into greased mould and steam over medium heat for 15-20 mins.
4. Do the same to ingredients in **. Pour onto the first layer and steam again for another 15-20mins.
5. Let it cool thoroughly before serving.

Senang kan???? Cuba la..jangan lupe share experience tau... tata