Kuih Talam With Toppings

60m

Ingredients

Kuih
Garnishing
Topping
Sauce

Instructions

Kuih
1

Combine rice flour and tapioca flour.

2

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

3

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

4

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

5

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

6

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

Topping
1

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

2

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

Sauce
1

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

2

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

3

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

Final Stage Preparation
1

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

2

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

3

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

4

Sprinkle fried onion and Chinese celery.

5

Cut and ready to serve.

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