达兰香芋糕 （Kuih Talam Keladi）

买了紫色的芋头，做了个很久都没做的芋头糕。
剩下的芋头就做了这达兰（Talam Keladi)。
那天看见Rima (Bisousatoi)  上这糕点时，真的想马上做。
但是还是耽搁到今天。
这个颜色我实在是喜欢，是不是很浪漫呢？
呵呵。。。难怪我的妹妹叫我一定要帮她买这紫色的芋头了。
我在想如果新年时能用这做算盘子，应该很美吧？

食谱我做了一半，用6寸方盘。糖减少45克，椰浆也减少了。吃起来应该安心了。

Ingredients: original recipe refers here: Kuih Talam Keladi


Bottom layer: 

• 1 cup rice flour，2 tbsp tapioca flour，1 tsp salt，3 tbsp sugar，150ml thick coconut milk, 150ml milk, 200ml water
• 180g yam - cut into cubes and steam for 5mins - (weigh 150g yam cube after steamed)
• **balance of yam cube mashed it and set aside for top layer

Method:

1. Mix all ingredients in a bowl and stir till well blended. Sieve batter into a pot and cook it over low fire till thicken.  
2. Stir in steamed yam and pour mixture into a greased 6x6 square pan, steamed for 25mins

Top layer:

• 3/4 cup plain flour, 80g sugar, 100g eggs, 100ml coconut milk, 150ml milk, 120ml water, 3tbsp yam paste and purple colour 

Method:

1. In a bowl mix all ingredients together. Sieve it into a pot (make sure the mashed yam throughly sieved and cook it over low fire till thicken.
2. Pour (1) onto bottom layer and steam it for 35mins.