Chestnut Yam Talam

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Chestnut Yam Talam

By Julie Yee

Enjoy this perennial favourite, Chestnut Yam Talam that is not only pretty but tastes amazingly good as well!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 20 mins
Ready in : 40 mins Serves : 12-16


INGREDIENTS:

Ingredients for the Bottom Layer (Group 1)

  • 1) 55g Rice Flour (Group 1)
  • 2) 25g Hoon Kueh Powder (Group 1)
  • 3) 120g Water (Group 1)
  • 4) 1/3 tsp Alkaline Water (Group 1)

Ingredients for Group 2

  • 5) 160g Sugar (Group 2)
  • 6) 180g Water (Group 2)
  • 7) 140g Yam Puree (Group 2)
  • 8) 1/4 tsp Yam Paste (Group 2)
  • 9) 4 Chopped Water Chestnut (Group 2)
  • 10) Pinch of Salt (Group 2)

Ingredients for the Top Layer

  • 11) 25g Rice Flour
  • 12) 15g Hoon Kueh Powder
  • 13) 170g Coconut Milk
  • 14) 120g Water
  • 15) 4 Pandan Leaf

DIRECTIONS:

  1. To make the Bottom Layer, follow steps 2 to 6.
  2. Mix Group 1 together till smooth.
  3. Place Group 2 in a saucepan and cook till sugar has melted.
  4. Pour Group 2 into Group 1& mix well.
  5. Pour the hot mixture into Group 1. Bring to boil for 5mins.
  6. Pour into lined tray & stem for 15mins.
  7. To make the Top Layer, follow steps 8 to 10.
  8. Mix all the ingredients in a saucepan. Cook till boil for 5 mins.
  9. When bottom layer is cooked, slowly pour the mixture on top and steam for 20mins until cooked.
  10. Leave to cool & chill in the fridge.
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