Talam Tepung Beras

I made it again. Really love the taste of it, and as promised..i scaled all the ingredients, and will put up the metriks measurement here. This is originally from Ayu's mum and this amount of measurement yielding 9 inc round pan.

When i made it last time, i forgot to beat the eggs as in the recipe. It produced quite smooth topping surface. This time, i follows Ayu's instruction, and i got little bit spongy topping. So, it's depend on which topping we prefer, wether or not to beat the eggs before mix it with others ingredients.

Bottom (prepare this first):

• 150 gm rice flour (3 senduk)
• 625 ml coconut milk (2.5 cawan)
• Salt to taste

1. Mix all ingredients, stir well and filter.
2. Simmer for a while on the stove to get thick batter (not to thick, just enough with little bit lumpy batter).
3. Transfer to the 9'' round pan, and cook in heated steamer for approximeately 20 minutes.
4. Prepare top part.

Topping

• 30 gm rice flour (2 sudu besar)
• 30 gm plain flour (2 sudu besar)
• 250 ml santan (1 cawan)
• 250 ml warm water ** (1 cawan)
• 65 gm palm sugar ** (lupa nak tgk ni berapa sudu :D)
• 10 gm white sugar ** (1 sudu besar)
• 3 nos egg
• salt to taste

1. Boil ingredients with ** (water, palm sugar & white sugar). Set aside.
2. Lightly beaten the eggs. (tak beat pun takper).
3. Mix 1 & 2 with other ingredients, stir well and filter.
4. Pour on the bottom part when it ready. Steam till it set. I steam it for nearly 1 hour.
5. Let it cool before serve/cut.