Talam Ubikayu Pandan

I had some leftover grated fresh tapioca from the other day and started drooling when I thought about Talam Ubikayu blended with Pandan flavor. I made the typical Talam Ubikayu in here before which turned out very nice but wanted to experiment a recipe that gives me a different outcome.

I adapted, modified and combined recipes from two different sources - K1 (topping) and Amie (bottom). Thanks to both.

The topping recipe in here uses different type of flour compared to my earlier version. I was hoping it turned out goey with less ratio of flour to liquid but it doesn't. Next time I will switch back to my first version recipe for better texture and taste.

The bottom part is nice and very smooth with translucent look. The Pandan aroma is also nicely blended with the tapioca layer.

By: Roz@HomeKreation
Yields 7"-8" round
TOPPING
60g Rice Flour
20g Tapioca Flour
400ml Instant Coconut Milk
100ml Water
1 tsp Salt (I will half this next time)

BOTTOM
1½ cup Grated Cassava / Tapioca
100ml Water
25g Cornflour
1 tsp Pandan Paste
200g Sugar*
200ml Water*
1 Pandan Leaf* (* boil until sugar is dissolved, keep cool)

METHOD:
1. Prepare the bottom layer first:
Place all ingredients in a blender & process until smooth.
Pour the mixture into a pot and stir above small fire until warm-up.
Pour into a tin lined with banana leaf & steam 30 minutes above medium fire.
2. Prepare the topping:
Mix all topping ingredients and stir above small fire until warm-up.
Pour on to the first layer and steam 40 minutes.
3. Cool the kuih before slicing.

BAHASA MALAYSIA VERSION
Along buat ni pada hari Iftar yg ke 3 sebab ada lebihan ubikayu parut (selepas buat kek ubikayu birthday hubby tempoh hari). Tetiba teringin pulak nak makan Talam Ubikayu... dok terbayang mesti sedap kalau dapat yg kepala kuih tu lembik2 lemak berkrim... dan lapisan bawah nya pula lembut berperisa pandan... amboi, pose2 ni banyak lak songeh....hehee

Resipi ni adalah hasil gabungan dari dua sumber yg Along telah ubah-suai dan transform menjadi resipi baru - K1 (lapisan atas) dan Amie (lapisan bawah). TQ kedua2 nya yg sudi berkongsi.

Dulu dah buat Talam Ubikayu kat sini - sedap resipi ni, tapi saja nak cuba resipi lain pula yg guna tepung beras & ubikayu pula. Along tengok K1 buat nampak lembut dia punya tapi Along buat jadi firm sikit, tak tau lah kat mana silap Along ni. Along rasa guna tepung gandum seperti resipi yg pertama tu lebih sedap berbanding tepung beras - ni ikut selera Along lah ya.

Lapisan hijau tu Along sendiri memandai tambah perisa pandan ikut kepala angan2 Along lah... tapi Along rasa sedap dgn tekstur yg lembut dan halus. Di bandingkan dgn resipi ini yg lebih kasar tapi terasa ubikayu nya. Hubby Along, personally prefer yg first tu sbb dia kata leh rasa ubikayu. Kalau anda nak tau, cuba sendiri lah ya.

By: AlongRoz@HomeKreation
Saiz kuih: 7"-8" bulat
LAPISAN ATAS
60g Tepung Beras
20g Tepung Ubikayu
400ml Santan Kotak (Along tak berapa suka rasa santan kotak ni, yg asli lebih sedap)
100ml Air
1 st Garam (Lainkali Along akan kurangkan separuh)
 
LAPISAN BAWAH
1½ cwn Ubikayu Parut
100ml Air
25g Tepung Jagung
1 st Pes Pandan
200g Gula*
200ml Air*
1 helai Daun Pandan* (* masak sehingga gula larut & sejukkan)
 
CARA2:
1. Sediakan lapisan bawah dahulu:
Masukkan kesemua bahan2 ke dlm blender & proses sehingga sebati.
Tuangkan ke dlm periuk & kacau di atas api kecil sehingga naik wap.
Tuangkan ke dlm tin yg di lapik daun pisang & kukus 30 min.
2. Sediakan lapisan atas:
Campurkan kesemua bahan2 dan kacau di atas api kecil sehingga naik wap.
Tuangkan ke atas lapisan pertama yg telah masak.
Kukus selama 40 minit sehingga masak.
3. Biarkan kuih betul2 sejuk sebelum di potong.