How I made Nyonya Kueh Talam in Easy Steps

Nyonya Kueh Talam, or Tray Cake, is a two-layer cake of different colours and/or flavours. It is usually steamed in a baking tray, hence the name tray cake. Traditionally from Indonesia, rice flour, coconut milk and pandan leaves are used. However, we added green bean flour, cornflour, and tapioca flour to the mix. Also use lye water to “cure” it, so that we get a more “bouncy” and textured bottom layer.

In this recipe, we have a sweet green bottom layer and a salty white upper layer. This Nyonya Kueh Talam is a Nyonya dessert or Nyonya Kueh. Find out more about Nyonya in A brief history of Nyonya, where it introduces the origin of Nyonya culture and cuisine.

Lets make this Nyonya Kueh Talam

Following is a list of equipment and materials you need to make this delicious Nyonya kueh talam. I also include links to products in the Amazon store, in case if you do not have them. Full disclosure: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

1. Kitchen Scale. Use a digital scale, so that we can measure ingredient accurately.
   
   
2. Food Steamer. You need a large steamer to fit a baking tray, and a 12″ diameter steamer is preferable.
   
   
3. Baking Pan. Use an 8″ square pan or 10″ round pan, 2″ deep. However, do not use aluminium type, as it will be tarnished. This is because we use lye water in our bottom layer for a “bouncy” chewy texture.
   

Ingredients for Nyonya Kueh Talam:

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Bottom Layer (A):

• 25 g Green Bean Flour
• 30 g Rice Flour
• 30 g Tapioca Flour
• 70 g Corn flour
• 170 g Granulated Sugar (Use 120g for less sweetness)
• 300 ml Thick Coconut Milk (Use good quality canned or packet coconut milk, like Aroy-D or Soha)
• 4 Stalks Pandan Leaves, 300 ml water, blend and extract 300 ml pandan juice. Use tea leaves filter bag for fine filtering.
  If you cannot get hold of Pandan Leaves, you can use Pandan essence/extract with 300 ml water. You can look for it in Chinese or Filippinno supermarket or at Amazon store. * As an Amazon Associate, I earn from qualifying purchase.
• 1½ tsp (½ tbsp) Alkaline Water, or Lye Water, you can get it in Chinese supermarket or at Amazon store. * As an Amazon Associate, I earn from qualifying purchase.
• Optional green food colouring, in case you use clear pandan essence, or if you want a deeper green colour.

Top Layer (B):

• 10 g Green Bean Flour
• 10 g Rice Flour
• 30 g Corn Flour
• 180 ml Thick Coconut Milk (Use good quality canned or packet coconut milk, like Aroy-D or )
• 200 ml Water
• ¾ tsp Salt (½ tsp for less saltiness)
  

Cooking Instruction

1. Blend pandan leaves with 300 ml of water. Then extract 300 ml pandan juice using fine filter or tea leave filter bag.
2. Put all ingredients (Bottom Layer A) into a saucepan and mix well. Prepare and heat up a food steamer.
3. Heat up the mixture in a saucepan on low heat, while continuously stirring until mixture is slightly thickened, when small translucent lumps form, immediately remove from heat.
4. Pour the mixture into the prepared baking pan, and if bubble forms, pop them out. Then steam at medium heat for 30 minutes.
5. While bottom layer A is steaming, Put all ingredients (Top Layer B) into a saucepan and mix well.
6. After steaming for 30 minutes, open the steamer lid, then check if the surface of the kueh is wet. If so, pat the surface with a piece of cloth or paper towel to get rid of excess water. Then scratch the surface with a fork, so that the top layer will fuse to the bottom later.
7. Heat up top layer mixture on low heat, while continuing stirring for about 30 seconds to 1 minute. Remove from heat. Then pour the mixture on top of the bottom layer, and pop any bubble formed. Then steam at high heat for 20 minutes until the top layer is cooked and firm and not sticky.
8. Remove baking pan from steamer and leave it to cool.
9. Remove Nyonya Kueh Talam from the pan and cut into diamond-shaped serving pieces.

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