The world of Tzu Chi October 2020 (Vol.127)

59 Ingredients (top layer): Water ............................................... 630 ml Coconut milk ................................... 500 ml Tapioca flour ...................................... 200 g Rice flour ............................................ 115 g Flour ................................................... 115 g Salt ....................................................... 2 tsp Butterfly pea flower extract ... in moderation Ingredients (bottom layerA): Water ................................................ 730 ml Brown sugar ....................................... 225 g Palm sugar ( Gula Melaka ) ................. 140 g Pandan leaves ....................... in moderation Ingredients (bottom layer B): Thin coconut milk ............................ 560 ml Flour ................................................... 225 g Rice flour .............................................. 50 g Tapioca flour ........................................ 25 g Preparation: 1. Boil ingredients for bottom layer (A), strain the mixture and set aside. 2. Mix ingredients for bottom layer (B) evenly. Stir in cooled mixture from Step 1. Strain and cook over low heat until slightly thicken. Then pour the batter into a greased pan and steam over medium heat for 30 minutes. 3. Mix ingredients for top layer evenly, strain and cook over low heat until thicken. Pour the batter over the bottom layer and steam for another 30 minutes. Remove the lid, drizzle butterfly pea flower extract on the kuih and allow to cool before cutting into pieces. Kuih Talam