You know you’re Malaysian when you gotta have some ‘kuih’ during tea time. Talam Jagung is one of those ‘kuihs’ that is just so smooth, silky and sweet. Plus the ‘jagung’ which is the corn, makes it taste so flavorful, you will go ‘umph’ with every bite. We used the Rasaku Whole Kernel Corn that is 100% natural with no added coloring or preservatives to ensure its quality.
Kuih Talam
Ingredients
Talam Jagung Bottom
- 1 tin Rasaku Whole Corn Kernel
- 1 cup
Rice Flour - ¼ cup Tapioca Flour
- 1 ½ cup
Sugar - 1 ½ cup
Rasaku Coconut Milk - 3 drops
Yellow colouring
Top
- 400 ml
Coconut Milk - 3 tbsp
Wheat Flour - ¼ cup
Rice Flour - 1 cap Pandan Emulco
- 7 drops
Apple Green Colouring
Instructions
Bottom
- Mix all ingredient in a blender and blend
- On a double boiler cook the batter until thicken
- Once thicken transfer it on top of the bottom layer
- Steam for 25 minutes.
- Let it cool and set in refrigerator for 4 hours (or over night)
Top
- Blend rasaku whole kernel and sift it
- Combine all ingredients in a blender and blend
- Pour in a pot and cook until it become a bit thick
- Transfer into baking pan and steam for 30 minutes
- Let it cool down a bit
Try it out to impress your party guests!
We collaborate with Rasaku to create this awesome recipe.
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