Friday, 14 September 2007

Talam Suji (semolina)


Top layer:

  • 11/2 cups of coconut milk
  • 21/2 tbsp plain flour
  • 1 cup gula Melaka (brown sugar)
  • salt to taste

Bottom layer:

  • 1 cup of suji flour
  • 2 cups of coconut milk
  • 1 cup of water
  • 1/2 cup of sugar or to taste
  • salt to taste
  • yellow colouring (optional)


Combine bottom layer ingredients in a pot and stir over a low heat till thick but still runny. Steam for 5-7 minutes. My advice is not to use glassware as it will get burnt easily.

For top layer, mix all the ingredients and stir well until the sugar dissolved. Use a fork to score the bottom layer lightly so that the top layer will stick properly to the bottom layer. Then pour the top layer mixture and further steam for another 20 minutes.

Cool the kuih before cut into pieces.

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