Friday, August 28, 2009


Base layer:
160g rice flour
80g tapioca flour
60g green pea flour
460g sugar
1400ml water mix with 
1 tsp lye water and
6-8 drops pandan paste

Coconut layer:
60g rice flour
40g green pea flour
2 tab tapioca flour
500ml coconut milk
1 tsp salt

Mix in all the ingredients for the base layer in a pan, mix well. Cook gently and keep stirring until mixture thickens. Sieve the mixture and pour into 30cm round tray lightly spray with oil. Steam on medium heat for about 20 minutes or until mixture thickens.

Mix all the ingredients for the coconut layer in a pan, mix well. Cook gently, keep stirring until mixture thickens. Pour into base layer and steamed for about 20 minutes.

Cool for about 3 hours before cutting into diamond shapes. It is best served and kept in room temperature.


mark said...

this KHEH TALAM i really like so much....
So delicious....and smooth

also like to comment on the new website of BEE LEE. fantastic new color, working well with the book...


CK Lam said...

Congratulations on your new blog and thanks for sharing all the recipe with us. The kueh talam and the seri muka looks delicious with wonderful colour of green.

ck lam

shutterspeed said...

Hi Bee Lee,
The kuih talam is one of my favorite Nyonya kuihs.
Thanks for sharing these and keep up the good work.

Bee Lee Tan said...

It is uncommon for men to like kueh,glad that you have good taste.
Magenta and gold is our team colour for the book.Thanks Mark.

Kueh talam and seri muka are both so mouthwatering, you just have to
beg for more once you started eating them. It makes me happy that
someone can cook well by using my family's receipes.Long live Nyonya cuisine. Thanks CK, it is the pandan translucent green, very fragrant as well.

Hello shutterspeed, another man who likes kueh. You are so spoilt that you can buy it in Penang. We have to start from stratch, no wonder we becomes "hungry ghosts" when we go home to Penang. Please save some for me! THANKS.