Monday, October 3, 2011

Seri Muka & Talam Gula Melaka

I had a tea invitation over my friend's house yesterday.
Just want to bring something light and easy. Since i have been quite sometimes dint touch nyonya kuih so i plan to make 2 types of nyonya kuih.
I choose to make a talam gula melaka because my daughter is a big fan of talam.
I ask my husband to choose another type and finally he suggested seri muka.
Sounds good to me as i also love seri muka very much.
For talam gula melaka, i always follow the Recipe Book: Secreats of nyonya Cooking from Florence Tan and for the seri muka, I tried out a new recipe from Dapur tanpa sempadan. But as usual, i cut down lots of sugar and replaced part of the coconut milk with fresh milk.
The texture is soft but yet smell good. I personally prefer a more firm texture. May be can add some sago flour next round.

## I will be submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.

Bottom Layer:

  • 250g Glutinous Rice, soaked for 4 hours and drained
  • 50ml thick Coconut Milk, 100ml fresh milk
  • ¼ tsp Salt
Top Layer:
  • 2 whole eggs, 1 egg yolk
  • 110ml coconut milk, 100ml fresh milk
  • 100g Castor Sugar
  • 3tsp corn flour, 2 tbsp plain flour
  • few drops of yellow coloring
Methods:

  1. Bottom Layer: Steam glutinous rice with coconut milk, fresh milk and salt for 20 minutes until rice turns translucent. Transfer rice into a 7 inch round or square pan. Add some blur color extract from Bunga Telang or blue pea flower if you have it while the rice is still hot. Then press steamed rice to compact it onto bottom of pan. Return compacted rice in pan to steamer and steam for another 10 minutes.

  2. Top Layer: Whisk eggs and sugar together until sugar is dissolved. Add in fresh milk, coconut milk and yellow colouring follow by flours and whisk till well combined. 
  3. Cook the custard in a heavy saucepan on low heat, stirring all the time to ensure it doesn’t burn until it thickens slightly. Remove from heat.
  4. Pour the mixture on top of glutinous rice, cover with an aluminium foil and steam over medium low heat for 30 minutes.
  5. Cool completely before serving.
Palm Sugar Talam: Recipe from Secreats of Nyonya Cooking:

Bottom Layer:
  • 150 gm crushed palm sugar (gula melaka), 1/4 tbsp pale brown granulated sugar
  • 7 tbsp water,3 pandan leaves, shredded and knotted
  • 65 gm rice flour; 1 tsp plain (all-purpose) flour; 300 ml coconut milk, extracted from 180 gm grated, peeled coconut and 300 ml water
Top Layer:
  • 55 gm rice flour; 300 ml coconut milk, extracted from 180 gm grated, peeled coconut and 300 ml water; 1/2 tsp salt; 1/4 tsp concentrated juice of butterfly / blue pea flowers (bunga telang)
Method:

Bottom Layer Making:
  1. Bring to a boil palm sugar, pale brown granulated sugar, water and pandan leaves until sugar dissolves. Strain syrup and leave to cool.
  2. Mix rice and plain all-purpose flour in a bowl. Gradually stir in the syrup.
  3. Add coconut milk and blend well. Cook batter and stir until hot.
  4. Heat a 23 cm cake tin in a steamer line with banana leaves. Pour batter into the prepared tin. Ensure the inside of steamer lid is dried. Cover and steam over medium heat until mixture sets.
  5. Scratch the surface with a fork just before adding the top layer.
Top Layer making:
  1. mix rice flour, coconut milk and salt. Strain into a pan and heat, stirring continuously until hot.
  2. Pour over the bottom layer and steam with medium heat for 15 minutes. Sprinkle drops of blue pea flower juice over cake. Steaming for 5 minutes until it is set.

24 comments:

  1. 又做美糕没有请我吃,以为你今天来一定有好料请我,结果计划泡汤!

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  2. Lovely kueh!!! Your kueh party makes me drool...

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  3. Both kuehs look very pretty and yummy! 

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  4. The kuehs are so beautiful. I wish I can just reach out and take one or two especially the purple ones. I am so going to make this. thanks for sharing.

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  5. Jane, I can't stop admiring these pretty kuihs... haha..流口水了!

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  6. 怎样可以把kueh切的这么工整,边边都是平平的。。。好美!

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  7. 好美的kueh! love your spread of kueh party :)

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  8. 很美的传统糕点。这个摆设很好看。好像要开party了。嘻嘻。。。。。。

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  9. When we are invited to try that, they are all very tempting :)

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  10. Really pretty! Hehe, your timing just right cos this month's Aspiring Bakers is kueh. Hope you can join in. :)

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  11. Hi Jane, your kuihs look so colourful.They must be very tasty. So lucky for being your friends, always have the chance to try your cookings.Btw, if you have time, can you please send a blank email to my address, ie jessienwl@yahoo.com I need to check something with you, thank you very much

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  12. 娴,真的是有得等咯。至少是假期过后。

    Hanushi, I am sure u can do it. Trust ur maid hands :)

    Honey bee, tq so much.

    Gertrude, then hope u enjoy making this Kuih which never fail me all the times.

    Ann, 你的手肯定没问题的。不过你那里很容易买到。买两片来吃就好。做一大盘,吃到老叻,这就是我最头疼的地方。所以没有party是不会做的。

    Sherleen, haha..所以不要搞笑哦,我地刀法可以杀人了。我老公最好不要对不起我。哈哈。。。

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  13. Jessie, 我才喜欢你做的东西呢。还有照片,美到。。。不会讲啦。妒忌。。。。呵呵。。。

    The experimental cook, tq so muc for dropping ur Swee words.

    Joceline, 是朋友开party. 呵呵。。。我参加罢了。

    Dg, come come!! I make u big big tray but make sure u finish it. Haha...

    Small small baker, is it? Dint know is Kuih this month. Thanks for informing. Will join in.

    Jessie, my email is cheweepeng@yahoo.com

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  14. my favourite too! next time i want to try the gula melaka talam, sound good! ya, please check your email as i have sent you some hotel details.

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  15. 鲸鱼,谢谢。我女儿也喜欢talam.我就比较喜欢seri muka.

    sonia, tq so much. I read ur email already. Both Centara Grand & Imperial look good to me. But Centara sold out on the day i selected. Might try Imperial. Actually got the intension of staying at the riverside too. Must be fun travelling by boat to nearby train st (but need to wait 20mins once i miss the boat).

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  16. Those kueh looks soooo pretty, I love all the different colors.

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  17. Love the pretty hues. I love eating kueh kuehs. Such a nostalgic treat.

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  18. Hi...thank you Jane for trying... ^___^

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  19. Lady G, TQ Lady G :)

    shaz, me too love kuih so much.

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  20. Mat Gebu, I love ur blog so much. Your kuih muih semua cantik-cantik n so tempted. And the most important thing is the recipes are so reliable. TQ for ur generosity to share those recipes.

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  21. Does anyone knows how to pin this blog to pinterest?

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  22. Thank you very much for the great and tempting recipes. I am eager to try out your recipes :)
    Could you please further clarify what do you mean by "300 ml coconut milk, extracted from 180 gm grated, peeled coconut and 300 ml water". My understanding say it's 300 ml coconut milk + 300 ml water... But please correct me if I am wrong :) Thank you

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