AuthorLe-ThermiqueCategoryDessertsDifficultyBeginnerPandan layer
- Place in pandan leaves and water in the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
- Strain the juice and set asides.
- Cook the mixture.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 80°C
- Pour green mixture into prepared tray (grease and line with baking paper), place onto the steamer and fill up 1L water in the mixing jar.
- Select preset mode R- “STEAM “ Adjust Settings Timer : 15 Minutes / Temperature: 120°C
- Set-asides.
Santan layer
- Place all the ingredients in the mixing jar to mix.
Settings: Timer: 20 Seconds/ Speed: 4
- Cook the mixer.
Settings: Timer: 4 Minutes / Speed: 3 / Temperature: 80°C
- Pour the white mixture onto the green layer, and fill up water to 1L in the mixing jar.
- Select preset mode R- “STEAM “ Adjust Timer : 18 Minutes / Temperature: 120°C
- Set asides the steamed Kueh Talam to cool completely.
- When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).
Notes:
**Green bean/mung bean flour: It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch.
Servings 8
- Amount Per Serving
- Calories 459
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 14.7g74%
- Cholesterol 125mg42%
- Sodium 712mg30%
- Potassium 66mg2%
- Total Carbohydrate 70g24%
- Dietary Fiber 9.5g38%
- Sugars 33.5g
- Protein 10.5g21%
- Calcium 0%
- Iron 5%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pandan layer
- Place in pandan leaves and water in the mixing jar.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10
- Strain the juice and set asides.
- Cook the mixture.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 80°C
- Pour green mixture into prepared tray (grease and line with baking paper), place onto the steamer and fill up 1L water in the mixing jar.
- Select preset mode R- “STEAM “ Adjust Settings Timer : 15 Minutes / Temperature: 120°C
- Set-asides.
Santan layer
- Place all the ingredients in the mixing jar to mix.
Settings: Timer: 20 Seconds/ Speed: 4
- Cook the mixer.
Settings: Timer: 4 Minutes / Speed: 3 / Temperature: 80°C
- Pour the white mixture onto the green layer, and fill up water to 1L in the mixing jar.
- Select preset mode R- “STEAM “ Adjust Timer : 18 Minutes / Temperature: 120°C
- Set asides the steamed Kueh Talam to cool completely.
- When cooled, cut into pieces using oil coated knife (clean the knife with oil coated kitchen towel after several cuts before continuing with the remaining).
Notes:
**Green bean/mung bean flour: It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch.