Talam Pisang

 This kuih was made for my friend whose daughter was proposed in the last weekend. So I contributed this to serve her family gathering and welcoming the proposing group. Since I have some ripened bananas, I decided to try this out. Personally, I'm very please with the outcome, nice texture and balanced taste. I have modified the top layer by adding pandan flavour and banana slices - I just love it.

Along balut setiap ketul dgn plastik supaya mudah tetamu nak makan

By: Roz@HomeKreation
Source: Yatie (original by Sakinah)
Translated into English by HomeKreation
Makes 8" square (full tin so next time will use bigger tin)
BOTTOM LAYER:
3½ cup Coconut Milk
1¼ cup Rice Flour
½ cup Plain Flour
½ cup Sugar
1 cup Mashed Banana
½ tsp Salt
Yellow color

TOP LAYER:
3 cup Coconut Milk
¾ cup Plain Flour
¼ cup Corn Flour
¼ cup Sugar
½ tsp Salt
1 tbsp Pandan Paste

METHOD:
1. Prepare bottom layer.
Mix all ingredients, except banana, strain into a pot.
Stir above small fire until heated up & mix in mashed banana.
Stir few more minutes until heated up.
Pour into a tin & steam for 15 minutes.
Scrath the surface with fork before pouring the top layer.

2. Prepare the top layer.

Mix all ingredients & strain into a pot.
Stir above small fire until heated up.
Pour onto the first layer.
Steam for 20 minutes.

3. Cool completely before slicing.

Tips for smooth looking kuih from HomeKreation:
a. If water accumulate on kuih after cooked, wipe wet surface with kitchen paper & steam another 10 minutes without cover.
b. Do not cook batter until too thick which can cause uneven thickness.
c. Steam using medium small fire to avoid surface of kuih to wrinkle.
d. Slice kuih using plastic cutter for neat looking.
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BAHASA MALAYSIA VERSION

Along buat kuih ni di hujung minggu lepas untuk beri pada kawan Along buat menyambut rombongan meminang anak dara dia. Mula2 tak tau nak buat kuih apa, tapi bila nampak ada pisang Abu yg masak (dari pokok belakang rumah), Along pun buat lah kuih ni. Along adjust warna lapisan atas dgn campuran harum pandan & hirisan pisang. Pada keseluruhan nya, sangat sedap pada selera Along dan tekstur kuih ni pun cantik halus. Terima-kasih kepada Yatie & juga Sakinah atas resepi yg baik ni.

By: AlongRoz@HomeKreation

Source: Yatie (original by Sakinah)

Resepi di taip semula utk lebih mudah rujuk

Saiz 8" persegi (tin hampir melempah, lenkali guna tin lebih besar)

LAPISAN BAWAH:

3½ cwn Santan

1¼ cwn Tepung Beras

½ cwn Tepung Gandum

½ cwn Gula

1 cwn Pisang Lecek

½ st Garam

Pewarna Kuning

LAPISAN ATAS:

3 cwn  Santan

¾ cwn Tepung Gandum

¼ cwn Tepung Jagung

¼ cwn Gula

½ st Garam

1 sb Pes Pandan

CARA2:

1. Sediakan lapisan bawah.

Campurkan kesemua bahan, kecuali pisang lecek, sehingga sebati & tapis.

Masak di atas api kecil sehingga naik wap.

Masukkan pisang lecek & masak sehingga naik wap.

Tuang ke dlm tin & kukus selama 15 minit.

Garu permukaan dgn garfu sebelum di tuangkan lapisan atas.

2. Sediakan lapisan atas.

Campurkan kesemua bahan sehingga sebati & tapis.

Masak di atas api kecil sehingga naik wap.

Tuang ke atas lapisan pertama tadi & kukus selama 20 minit.

3. Sejukkan sebelum di potong.

Sedikit petua drpd Along:

a. Jika ada air berkumpul di atas permukaan kuih setelah masak, lap dgn kertas tisu dapur dan kukus lagi selama 10 minit tanpa tudung pengukus.

b. Jangan masak bancuhan sehingga terlalu pekat nanti lapisan tidak rata & bergelombang.

c. Guna api yg sederhana kecil apabila mengukus supaya permukaan kuih tidak berkedut.

d. Potong kuih menggunakan pisau plastik supaya tidak melekat & nampak kemas.