Here’s a recipe for a Durian Kuih Talam, that you hard to buy at outside and tastes like cheesecake. This kuih is soft, sweet, and very lemak (rich and creamy). After numerous failed attempts, I’ve perfected this ideal recipe!
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Texture
Whether you have underripe durians or those that are too watery, both can be used to make this kuih. The texture of the durian flesh, whether dry or wet, will affect the kuih’s texture. For instance, watery durian flesh results in a naturally wetter texture, so you’ll need to add more flour to achieve the right consistency. Conversely, if the durian is underripe and harder, you may need to add more water to mix it evenly, preventing the texture from being too dry. Adjusting the ratio of tapioca flour affects the kuih’s bounciness, while increasing the amount of rice flour makes it more solid; reducing it results in a softer texture. Adjust the amount of flour to achieve your desired texture.
Color of Durian Kuih Talam
This time, I used freeze-dried pandan powder to make the coconut milk layer of the kuih talam. The color is a lighter green compared to using pandan juice. Using natural fruit and vegetable powders is more convenient and helps those who can’t find fresh pandan leaves to easily make this dessert. The color of the durian layer depends on the durian flesh you get. For instance, durian flesh that is more yellow will produce a more yellow kuih. If the flesh is whitish and you want a yellow effect, you can add a small amount of carrot or pumpkin powder to adjust the color.
I personally love Nyonya kuih and always try different styles and flavors. I found that the same dessert can taste and feel different when made by different people. So, preferences are very personal, and there’s no right or wrong! If you like this Durian Kuih Talam recipe, kindly share with your family and friends.
You might also like our nyonya kuih recipe, Kuih Seri Muka
Durian Kuih Talam
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Print Pin Comment & RateINGREDIENTS
Durian Layer
- 210 g Durian Flesh
- 265 g Water
- 50 g Rice Flour
- 50 g Tapioca Starch
- 0.25 tsp Fine Salt
- 35 g Caster Sugar
Coconut Milk Layer
- 0.5 tsp Fine Salt
- 40 g Rice Flour
- 25 g Tapioca Starch
- 3 tsp Pandan Powder
- 130 g Thick Coconut Milk
- 130 ml Boiling Water
INSTRUCTIONS
- Line the mold with banana leaves, baking paper, or brush with oil. If using banana leaves, briefly blanch them in hot water to soften the fibers and prevent tearing.
- Remove the durian flesh from the seeds.
- Put all the ingredients for the “durian layer” into a blender and blend until smooth.
- Strain the mixture to ensure there are no lumps, then pour it into the mold.
- Place the mold in a preheated steamer and steam over medium heat for 30 minutes. If using a regular pot to steam, leave the lid slightly slant to reduce water droplets dripping onto the kuih.
- Mix the rice flour, tapioca starch, pandan powder, and salt for the coconut milk layer, then add the thick coconut milk and stir until well combined.
- Gradually add boiling water while stirring continuously.
- Once the durian layer is steamed, strain into the mold. Steam over medium heat for 20 minutes.
- Wait until completely cool than demold and cutting into your favorite shapes.
INSTRUCTIONS VIDEO
NUTRITION
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