Kuih Talam with Sunkist Late-Navel Oranges
In this reimagining of our local favorite tea time treat, Kuih Talam, sweet, juicy Sunkist late-Navel oranges provide a refreshing twist against the salty, creamy coconut layer. It’s modern meets traditional!
Ingredients
Coconut Layer
Orange Layer
Directions
- 1
Whisk together rice flour, tapioca starch, mung bean starch, and salt. Stir in water and alkaline water. Rest batter for 30 mins to give the starches enough time to hydrate.
- 2
Place zest and sugar in a bowl. Using your fingers, rub the sugar into the zest to release its citrus oils and bring out the most intense orange fragrance.
- 3
Add sugar-zest to the batter. Mix until well dissolved.
- 4
Strain mixture through a sieve into a saucepan, leaving behind the zest which can make the kuih bitter. Cook over low heat, stirring continuously until it starts to thicken (65-70ºC). The consistency should be thick like vanilla custard. Off heat, stir in orange juice until smooth.
- 5
Pour mixture into a lightly greased 6” pan. Steam over medium heat, 17–20 minutes or until set. If condensation appears on the surface, use a paper towel to blot dry.
- 6
Mix rice flour, mung bean starch, and salt. Stir in coconut milk and water. Strain mixture through a sieve into a saucepan. Cook over low heat, stirring continuously until it thickens slightly. It should be thick enough to coat the back of a spoon, but runny and pourable.
- 7
Pour mixture onto the orange layer and steam over medium heat, 12–15 minutes or until set.
- 8
Cool completely before slicing.
Notes
Note: Rice flour has a tendency to sink and settle, forming a tough bottom and watery upper layer. The parcooking step allows some of the starches to gelatinize, and the increased viscosity helps to suspend the flour particles evenly throughout.
