Talam Roti Paun

It was a rough week at work. Three weeks more before my contract at this workplace expires. Can't wait to bid sayonara! Couldn't wait to try this recipe too when I first saw it. I've read about how delicious Talam Roti Paun is but had not seen the recipe until Yatie shared it recently. This is a three layered steamed Malay cake creatively inspired by Malaysian Chef Asmah. It consists of bread pudding at the bottom topped with 2 layers of custard pudding.

The kuih turned our perfect! The look, the texture, the taste are just excellect. I love it & it sure is a keeper! I started making it yesterday morning. By afternoon, it was completely cool for me to cut. Took some pictures & then packed most of it for dessert at my mum's place in the evening.

Talam Roti Paun
(1/2 recipe)

Recipe by Chef Asmah.
Shared by Yatie of Sinar Kehidupanku.

Bottom layer:
6 slices white bread (torn into pieces)
1 egg
25g raisins (I didn't use.)
1/4 cup fine sugar
1/4 tsp salt
75 ml thick coconut milk
150 ml water

Combine all ingredients in a bowl & leave aside for 30 minutes to soak the bread. (I left it in the fridge.) Pour mixture into a  pan lined with plastic & greased with oil. (I used an 8 inch round pan lined with baking paper. If making full recipe, you need to use a 10 inch round or square pan.) Steam for 20 minutes (25 minutes for full recipe.).  Remove from steamer & gently scratch surface with a folk.

Middle layer:
1/4 cup plain flour
1/4 cup fine sugar
1/4 tsp salt
1 egg
50g thick coconut milk
150 ml water
green colouring
pandan paste (I used pandan leaves.)

Combine all ingredients. Strain & pour mixture into a pot. Cook mixture on medium fire until steam can be seen & sightly thickens. Remove from fire & pour onto the cooked bottom layer. Steam for 20 minutes (25 minutes for full recipe). Remove from fire & scratch the surface gently with a folk.

Top layer:
1/4 cup custard powder
1/4 cup fine sugar
1/4 tsp salt
1/16 tsp vanilla essence (I used 1/4tsp vanilla paste.)
1 1/2 egg (I used 2.)
50 ml santan
150ml air
yellow / orange colouring (I didn't use.)

Combine all ingredients. Strain & pour mixture into a pot. Cook mixture on medium fire until steam can be seen & sightly thickens. Remove from fire & pour onto the cooked middle layer. Steam for 20 minutes (25 minutes for full recipe). Remove from fire & leave to cool. Remove from pan & cut using a plastic knife.

Some tips when making kuih talam:

1. If using freshly-squeezed coconut milk, before mixing it with other ingredients, it's advisable to cook it over medium fire (continuously stirring it to prevent curdling.) until just before it boils so that the kuih will not turn bad so quickly.
2. To remove water accumulating on the surface of kuih after steaming it, use a damp kitchen towel & spread it over the surface of kuih & then lift it up.
3. Line pan with plasic or baking / parchment paper (not grease paper) so that the kuih can be removed from the pan easily before cutting.
4. Use a plastic knife to cut the kuih so that the kuih doesn't stick to the knife.