Corner Café

November 29, 2008

Kuih Talam Pisang / Banana Talam (trial version)

Filed under: Kuih-Muih — SeaDragon @ 6:00 pm
Tags: , ,

I have been meaning to try this kuih out for a while now. However, after making it, it still needs adjustment as I made a couple of errors. Firstly, I added lemon juice to prevent the mashed banana from going brown and that gave the kuih a weird taste of sourness which is not to my liking. Next time I will mash the banana without the lemon juice, and mash it just before adding to the batter so it doesn’t have time to go brown. The other thing was I only use rice flour for the top layer and it felt too soft and glutinous in texture, I will need to add a little mung bean starch or tapioca starch, may be 10g or so, to firm it up slightly next time. The following is the recipe I tested for the record, so I will remember what I did.

Makes approx. 12 bite-size morsels

Bottom Layer:
30g rice flour
20g custard powder
75g caster sugar
200ml coconut milk
100g peeled banana
2 teaspoons lemon juice

Top Layer:
40g rice flour
1/2 teaspoon salt
200ml coconut milk
100ml water
2 tablespoons cendul (optional)
2 tablespoons Japanese sweetened red beans (optional)
Prepare a 15cm round steaming tray or baking pan and grease lightly with cooking oil.

Bottom Layer:
1. Heat the prepared pan in the steamer until hot.
2. Mash the banana with lemon juice.
3. Mix rice flour, custard powder and sugar in a mixing bowl. Slowly pour in coconut milk, mix into a batter without any lumps. Put mixture in a saucepan and cook over moderate heat, stirring with a metal spoon until the bottom starts to thicken. Stir in mashed banana.
4. Pour the banana batter into the hot pan in the steamer and cover the steamer. Steam over moderate heat for about 15 minutes, or until set.

Top Layer:
1. Mix rice flour and salt in a mixing bowl. Slowly pour in coconut milk and water, mix into a batter without any lumps. Set aside this white batter.
2. When the banana bottom layer is almost done, pour the white batter into a saucepan. Cook over low heat, stirring gently all the time to avoid any bubbles forming, until the bottom just starts to set. Remove from heat. Stir in cendul and red beans if using.
3. When the banana bottom layer is set, lightly scratch the surface with a fork. Then pour the white batter on top of the set banana layer. Cover the steamer and steam over moderate heat for about 15 minutes, or until set.
4. Remove pan from the steamer and let the kuih cool in the pan completely. Then remove the kuih from the pan and cut into bite-size morsels (square or diamond shapes) with a plastic knife. Serve at room temperature.


Taste: Sweet banana flavoured bottom layer with a salty coconut top layer
Consume: Best within 24 hours
Storage: Store, covered, at room temperature, or chill in the refrigerator in hot whether
Recipe References: Adapted from various Malay recipes

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