Talam Jagung

I made Talam Jagung over the weekend & this is the second recipe from Mdm Hasma's book. Why talam jagung? ...it's because I wanted something that uses corn as one of the ingredients as I wanted to take part in the Little Thumps Up blogger event.

Again, I'm very happy with Mdm Hasma's recipe. The texture of this kuih is excellent. The only thing I'll add the next time I make it is the amount of cream corn. I love sweet corn, so I would prefer a more intense corn flavour. I also think my kuih wasn't rich enough. I made half the recipe & for the top layer, I used 125ml undiluted thick coconut milk & added 175ml water to make 300ml as required. (Note: 250 ml undiluted coconut milk is equivalent to milk from 1 coconut.) I think the 600ml thick milk used in the recipe below refers to undiluted coconut milk. Wow! That's a lot of coconut!!

Talam Jagung

Adapted from recipe by Mdm Hasma Noor Basir from Talam Klasik Malaysia.

Bottom layer:

150g plain flour

90g custard flour

150g cream-style corn

50g coconut milk powder

1000 ml water

1 large egg

2 tbsp granulated sugar

1/2 salt

1 tsp corn flavour (I added.)

Prepare & heat up a steamer. Grease a 10-inch round pan. Combine all ingredients in a heavy saucepan & mix thoroughly. Cook mixture on medium fire until it starts to thicken, stirrring continuously to prevent mixture from sticking to the  bottom of the pot. Pour into the pan & steam for about 20 minutes.  Prepare the top layer while waiting for the bottom layer to cook. Scratch the top of bottom layer gently with a fork before pouring the mixture for top layer.

Top layer:

600ml thick coconut milk

*1/2 tsp fennel              

*1/2cm cinnamon stick  

* grind till fine (I didn't add these ingredients.)

4 large eggs

300g castor sugar

50g plain flour

3 tbsp rice flour

a pinch of salt

1/2 green colouring

1/2 tsp pandan/coconut essence

Combine ground fennel, cinnamon, coconut milk in a bowl & mix thoroughly. Strain mixture into a pot. In a bowl, combine eggs, sugar, salt & mix thoroughly. Add in flour, essence & colouring & blend well. Strain into the pot of coconut milk. Stirring continuously, cook mixture over medium fire until it starts to thicken. Pour onto the bottom layer & steam for 30 minutes. Remove pan from steamer & leave to cool completely. Cut using a plastic knife to serve.

Note: I made only half of this recipe, so I used an 8-inch round pan. I also lined the pan with non-stick Glad baking paper, leaving 1 inch overhanging the pan. After the talam has cooled down, I lifted up the paper & placed the kuih on the table before cutting.

I'm linking this post to Little Thumbs up organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Esther of Copycake Kitchen.