TALAM SEMBOLINA...

TALAM SEMBOLINA@TALAM SUJI

Cookbook :    Layered Cakes & Kuih by Kj Pui

Bottom Layer Ingredients :

(A)  100  gm  sembolina  (tepung suji)

225  ml  water

(B)  100  gm  castor sugar

1  egg  (I use grade B)

125  ml  coconut milk

125  ml  water

1  tbsp  custard powder

Few drops yellow colouring  (optional)

Top Layer Ingredients :

(A)  150  gm  gula melaka

25  gm  castor sugar

250  ml  water

(B)  75  gm  flour

2  eggs  (I use grade B)

125  ml  coconut milk 

Dash of salt

Method :

Bottom Layer :

1.  Soak (A) for 30 minutes, then strain.

2.  Blend/mix (B) and strain, then add in (A) and mix well.

3.  Stir, cook over low heat until mixture thickens.

4.  Pour into greased and lined with plastic 8 inch mould, steam for 25-30 minutes over low heat.

Top Layer :

1.  Boil (A) until dissolves, strain and leave to cool.

2.  Mix (B) thoroughly.

3.  Pour (B) into (A), stir and strain into a saucepan.

4.  Stir, cook until thicken, pour over bottom layer and steam for 25-30 minutes or until cooked.

5.  Leave to cool completely and slice...