Kuih Talam

Ingredients:
For the base:
400g granulated sugar
150g rice flour mixed with 10oz water
50g lek tao hoon (green pea flour) mixed with 10 oz water
170g (about 20) pandan leaves, liquidised with 20 oz water and add 1 tsp lye (alkaline) water
For the topping:
340g grated white coconut and 10 oz water for 425g santan
1½ tsp salt
1¾ oz rice flour added to 6 oz water

Method:

1. For the base, sieve the rice flour, the green pea flour and the strained pandan juice into the sugar. Mix well and cook over medium low heat until thick and creamy. Pour into a 12" pan and steam for 30 mins. Remove cover every ten mins and wipe off the water on the inside lid.
2. For the topping, stir the santan, rice flour and salt together. When the bottom layer is cooked, gently pour on the topping and steam for another 10 mins or until firm. Remove and wipe cover every 3 mins.