Kuih Talam With Toppings

Combine rice flour and tapioca flour.

Dissolve salt and Seri-Aji® Kampung Style Fried Rice Mix in water. Pour onto the flour mixture.

Add coconut milk into the mixture. Stir to combine all the ingredients.

Pour into a wok and cook until it thickens a bit.

Line the tray with a piece of food-grade plastic paper (transparent) and grease around it with a little bit of oil.

Pour the kuih batter into the tray, add in yam cubes. Steam for 30 minutes.

Sauté shallots and garlic until fragrant. Then add in curry paste, and red and green chillies. Sauté until aromatic.

Stir in minced prawn and chicken, followed by Seri-Aji® Kampung Style Fried Rice Mix. Mix until cooked through and set aside.

Heat wok without oil. Sauté blended red chilli until fragrant and separated from the oil.

Add in chilli sauce and brown sugar. Mix until well-combined.

Put in sugar to taste and Seri-Aji® Kampung Style Fried Rice Mix. Stir until it thickens and put aside.

Pour the sauce onto kuih talam. After that, top with topping.

Sprinkle the garnishing ingredients in this order: dried shrimps, red chilli, green chilli and spring onion.

Steam for 15-20 minutes until cooked and remove from heat.

Sprinkle fried onion and Chinese celery.

Cut and ready to serve.