Kuih Talam with Topping

Name: Kuih Talam with Topping
Yield: 6 servings
Ingredients: 230 gm Rice flour; 20 gm Tapioca flour; 12 gm SERI-AJI® Kampung Style Fried Rice Mix; 200 gm Yam, cut into small cubes & cooked until soft; 300 ml Coconut milk; 700 ml Water; To taste Salt; 50 gm Dried shrimps (geragau), washed & fried without oil till dry; 50 gm Fried onion; 1 Red chilli, seeded & finely sliced; 1 Green chilli, seeded & finely sliced; 1 stalk Spring onion, finely sliced; 1 stalk Spring onion, finely sliced; 100 gm Chicken, minced; 100 gm Prawns, minced; 12 gm SERI-AJI® Kampung Style Fried Rice Mix; 1 Onion, finely sliced; 2 cloves Garlic, finely sliced; 1 Red chilli, finely sliced; 2 Green chillies, finely sliced; 1 tbsp Curry paste; To taste AJI-SHIO® Flavoured Pepper; 10 Red chillies, blended; 1 tbsp Brown sugar, boiled in 50 ml water; 1 tbsp Chilli sauce; 1 tbsp SERI-AJI® Kampung Style Fried Rice Mix; To taste Sugar

Kuih Talam also known as two-layer Nyonya Kuih

6 servings

Recipe Description

One of the most appetising traditional recipes. The vibrant color combination makes all appeal to the Kuih Talam with Topping.

Final Stage Preparation

Pour the sauce onto kuih talam. After that, top with topping.
Sprinkle the garnishing ingredients in this order: dried shrimps, red chilli, green chilli and spring onion.
Steam for 15-20 minutes until cooked and remove from heat.
Sprinkle fried onion and Chinese celery.
Cut and ready to serve.

Kuih

Ingredients

230 gm	Rice flour
20 gm	Tapioca flour
12 gm	SERI-AJI® Kampung Style Fried Rice Mix
200 gm	Yam, cut into small cubes & cooked until soft
300 ml	Coconut milk
700 ml	Water
To taste	Salt

Method

Combine rice flour and tapioca flour.
Dissolve salt and SERI-AJI® Kampung Style Fried Rice Mix in water. Pour onto the flour mixture.
Add coconut milk into the mixture. Stir to combine all the ingredients.
Pour into a wok and cook until it thickens a bit.
Line the tray with a piece of food-grade plastic paper (transparent) and grease around it with a little bit of oil.
Pour the kuih batter into tray, add in yam cubes. Steam for 30 minutes.

Garnishing

Ingredients

50 gm	Dried shrimps (geragau), washed & fried without oil till dry
50 gm	Fried onion
1	Red chilli, seeded & finely sliced
1	Green chilli, seeded & finely sliced
1 stalk	Spring onion, finely sliced
1 stalk	Spring onion, finely sliced

Topping

Ingredients

100 gm	Chicken, minced
100 gm	Prawns, minced
12 gm	SERI-AJI® Kampung Style Fried Rice Mix
1	Onion, finely sliced
2 cloves	Garlic, finely sliced
1	Red chilli, finely sliced
2	Green chillies, finely sliced
1 tbsp	Curry paste
To taste	AJI-SHIO® Flavoured Pepper

Method

Brisk fry shallots and garlic until fragrant. Then add in curry paste, red and green chillies. Saute until aromatic.
Stir in minced prawn and chicken, followed by SERI-AJI® Kampung Style Fried Rice Mix. Mix until cooked through and set aside.

Sauce

Ingredients

10	Red chillies, blended
1 tbsp	Brown sugar, boiled in 50 ml water
1 tbsp	Chilli sauce
1 tbsp	SERI-AJI® Kampung Style Fried Rice Mix
To taste	Sugar

Method

Heat wok without oil. Saute blended red chilli until fragrant and separating from the oil.
Add in chilli sauce and brown sugar. Mix until well-combined.
Put in sugar to taste and SERI-AJI® Kampung Style Fried Rice Mix. Stir until it thickens and put aside.