Kuih Talam

I finally got hold of some mung bean starch flour or known in our region as "Hoen Kwe". Do not confuse this with mung bean flour. They are different.
The Hoen Kwe will make the kuih talam feeling spongy and not sticky. I once replaced the Hoen Kwe with corn flour, the texture of the kuih is not the same. You can buy this Hoen Kwe in big chinese supermarke. Those are from Thailand. The picture of the packaging is enclosed.












Ingredients:

For bottom green layer:
(A):

• 70g rice flour
• 30g green bean flour
• 300ml water

(B):

• 225g sugar
• 250ml water
• 1tsp pandan paste
• 1/2 tsp alkaline water

For top white layer:(C):

• 50g rice flour
• 21/4 tbsp green bean flour
• 3/4 tsp salt
• 450ml coconut milk

Method:
To prepare the bottom layer:
Mix (A) and leave aside to soak for about 10 to 15 minutes. Cook sugar and water until sugar dissolves. Mix in the pandan paste and kan sui. Pour syrup into (A). Cook in microwave for 1 minute on high , stir continuously with a whick, keep cooking for 1 minute at a time on high until batter becomes fairly thick and translucent but still runny. Pour the hot batter into a greased 8 inch cake tin. If batter has turned too thick, you would have to smooth and level the surface with a plastic spatula. Steam over rapidly boiling water for 15 to 20 minutes.
To prepare the white layer:
Mix ingredients (C) together and soak for 10 minutes. Cook in the microwave for 1 minute on high, stir and then another more minute. Scratch the surface of the green layer with a fork before pouring in the top layer. Pour the topping layer over the cooked green layer. Steam for about 10 minutes. Cool the kuih well. Slice into small diamond-shaped pieces.
Instead of using microwave, you can also cook the batter over the stove.
(For cooking over the stove):
Cook sugar and water over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent. Pour the hot sticky batter into a greased 8" cake tin. Smoothen and level the surface with a plastic spatula. Steam over rapidly boiling water for 20 to 30 minutes.
To prepare the white layer, mix ingredients (C) together and soak for 10 minutes. Pour the topping layer over the cooked green layer. Steam for about 10 minutes. Cool the kuih well. Slice into small diamond-shaped pieces.