Talam Keladi Recipes

Ingredients :

Ingredients A (bottom layer):

300ml santan from 150g coconut

salt to taste

65g rice flour

1 tsp plain flour

100g yam, cubed into 6mm pieces and steamed till soft with 1 pandan leaf

For top layer:

100ml santan from 100g coconut

pinch of salt

80g granulated sugar

2 tbsp rice flour

1 tsp custard powder

1 egg

2 pandan leaves, knotted

a few drops yellow coloring

Method :

Mix ingredients A well. Heat a 17cm round tray in the steamer for 5 minutes. Pour the batter in and stir till hot. Add yam and mix evenly into the batter. Cover and steam for 10-15 minutes. Wipe the steam from under the lid from time to time. Mix santan, salt and sugar well. Add rice flour and all the other ingredients. Strain. When bottom layer is cooked, scratch it lightly and pour the top layer over slowly. Steam for 10-15 minutes or till cooked. Remove and cool before cutting.

Makes 12 pieces.

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