鸳鸯粿 Kuih Talam.....Simply Melts in Your Mouth

After many attempts with various kuih talam recipes, this is the one I am most happy with. The texture is so smooth and tender that melts in the mouth before one gets to chew it. 

经过多次的试验，终于让我找到了这道全家人都爱吃及最满意的鸳鸯粿食谱。蒸出来的粿即润滑而一旦送入嘴里便溶化。

This wonderful recipe is taken from Patricia Lee's 'Delicious Nyonya Kueh & Desserts'. Hope you enjoy it as much as we did. Cheers !

这道食谱取自于Patricia Lee的‘娘惹风味糕点’，希望您也喜欢。

鸳鸯粿 
Kuih Talam

Ingredients 材料

(A)
130g Sugar 糖
500ml Water 清水
6-7 pcs Pandan Leaves 班兰叶
Few Drops of Green Pandan Essence 班兰精少许
150ml Water 清水
50g Rice Flour 粘米粉
120g Corn Flour 玉米粉
500ml Coconut Milk 椰浆

(B)
130g Sugar 糖
700ml Water 清水
1 Tsp Salt 盐
30g Mung Bean Flour 绿豆粉
100g Corn Flour 玉米粉
600ml Coconut Milk 椰浆


Directions 做法

Bottom Layer 底层 (A)

Combine sugar and 500ml Water into a saucepan and boil until dissolves. Allow to cool.

把糖及500ml的清水一起混入锅内烧热至糖溶化。搁置待凉。

Cut pandan leaves into smaller pieces and transfer together with 150ml water into a blender. Blend the mixture to get pandan extract. Sieve out 100ml of the pandan juice. Add a few drops of the green pandan essence to your preference.

将班兰叶切片，与150ml清水一起放入食物搅拌机搅碎。把100ml的班兰汁沥出再加入数滴的班兰精来加深粿的颜色。

Combine corn and rice flour into a bowl and mix evenly. Add 500ml coconut milk and mix well. Add pandan water mixture till combined. 

把玉米粉和粘米粉一起混入碗混匀。再倒入500ml椰浆混匀后又加入班兰汁，拌匀。

Transfer mixture into the saucepan of the sugar syrup and cook over low heat while stirring continuously until batter thickens slightly.

转入糖浆的锅里用小火煮至粉浆未稠即可。

Pour batter into an 8 inch square tray and steam at medium heat for 10 mins. Open steamer lid every 5 mins while steaming.

接着又把粉浆倒入一个8寸方形的模具，送入蒸锅以中火蒸10分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Top Layer 面层 (B)

Combine sugar and 700ml Water into a saucepan and boil until dissolves. Allow to cool.

把糖及700ml的清水一起混入锅内烧热至糖溶化。搁置待凉。

In another mixing bowl, combine coconut milk, corn flour, mung bean flour together and stir till incorporated. 

在另一个碗内，将椰浆和玉米粉及绿豆粉调匀。

Transfer mixture into the saucepan of the sugar syrup and cook over low heat while stirring continuously until batter thickens slightly.

转入糖浆的锅里用小火煮至粉浆未稠，期间须不停搅拌。

Pour batter over the steamed green layer and steam with medium high heat for 15 mins. Open steamer lid every 5 mins while steaming.

将粉浆倒在正蒸熟的班兰底层上，以中火蒸15分钟，每隔5分钟须提起正锅盖一次一直到完成为止。

Allow the kuih to cool completely before unmoulding.

蒸熟的糕粿在铁架待凉后脱模。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.