Kuih talam needs little introduction as many Malaysians are familiar with the classic pandan-green version, though corn, red bean and even cendol variations are easily found.
It was while enjoying this kuih that I thought – what if we made layers that paid tribute to the Jalur Gemilang?
Thus, a patriotic kuih talam made with natural colours and flavours was born.
This three-layered ‘kuih talam’ pays tribute to the Jalur Gemilang for Malaysia Day. — Photos: LOW BOON TAT and ONG SOON HIN/The Star
Red bean makes up the red layer and though they naturally give a muted greyish-red hue, dragon fruit juice can deepen the colour if you prefer.
Corn creates the cheerful yellow layer. In this recipe, canned corn kernels − not the creamy one − is used but you may scrape fresh corn from the cob.
The corn for this layer is blended, but some kuih talam jagung makers include whole kernels in the batter.
The blue layer replaces the classic pandan layer and if you wish to retain the pandan fragrance, cut up a few pandan leaves into the butterfly pea flower brew.
Do not be alarmed when adding the alkaline water to the batter because it will turn slightly green, but return to blue when cooked.
For the red layer, boil red beans, combine the boiling liquid with the batter ingredients and simmer over low heat until thickened.
Practicalities guided the order of the layers. I placed the red bean at the bottom so it is easier to cut.
The blue and yellow may be swapped depending on preference, but the white must always crown the top, just like in any kuih talam.
The quantities in this recipe will yield a 5cm-high kuih with almost equal layers in a 20x20cm square cake tin.
Therefore, it is crucial that each layer be cooked until completely firm before adding the next layer to be steamed.
A tea towel draped over the steaming tin will help prevent excess condensation.
Steep butterfly pea flowers in boiling water for 20 minutes, strain, then mix with the remaining blue layer ingredients.
As always for any kuih, it needs to completely cooled down before it can be sliced.
Like all coconut-based kuih, this is best eaten within 24 hours.
Soft, fragrant and festive, it’s a dessert worth sharing on Malaysia Day.
Happy celebrations and may your table be as colourful as the flag.
Kuih talam Merdeka
Red layer
100g red beans
125ml liquid from boiling the beans
125ml coconut milk
60g rice flour
50g tapioca flour
100g sugar
¼ tsp salt
Blue layer
¼ cup butterfly pea flower
500ml boiling water
15g mung bean starch
180g rice flour
60g tapioca flour
225g granulated sugar
½ tsp alkaline water
Yellow layer
250g canned sweet corn kernels, drained
250ml coconut milk
60g rice flour
50g tapioca flour
100g sugar
¼ tsp salt
White layer
500ml coconut milk
100g rice flour
20g tapioca flour
30g sugar
½ tsp salt
Blend corn kernels with the batter ingredients and strain through wire mesh.
Directions
Line a 20x20cm square cake tin with baking parchment, leaving a slight overhang for easy removal later.
Cook red beans with 300ml water in a pressure cooker for 40 minutes until tender.
Strain out the liquid and combine with the remaining red layer ingredients, then return the beans to the batter.
For a deeper red, blend in 1 to 2tbsp dragon fruit juice. Simmer gently over low heat for about 10 minutes until thickened. Pour into the prepared tin and steam over boiling water for 15 minutes until set.
For the blue layer, steep butterfly pea flowers in boiling water for 20 minutes, strain, then mix with the remaining blue layer ingredients.
Note that the batter may turn slightly green when the alkaline water is added, but will return to blue once steamed.
For fragrance, add a few pandan leaves to the brew. Simmer over low heat for about 10 minutes until thickened. Pour over the red layer and steam for 15 minutes until firm.
Blend corn with the yellow layer ingredients, then strain and discard the tough fibre. If you prefer, stir in some whole kernels for texture.
Note that natural variation in corn may cause differences in colour intensity. Simmer over low heat for about 10 minutes until thickened.
Pour over the blue layer and steam for 15 minutes until set.
Mix all ingredients for the white layer until smooth. Simmer over low heat for about 10 minutes until thickened. Pour on top and steam for 30 minutes until fully set.
Always finish with the white layer, keeping with kuih talam tradition.
Allow kuih to cool completely for about two hours before slicing into squares or more traditionally into diamonds.
Serve fresh within 24 hours.
