Orange Kuih Talam

Base Orange Layer

Directions

1. Whisk together rice flour, tapioca starch, mung bean starch, and salt. Stir in water and alkaline water until well combined. Rest batter for 25–30 minutes. This gives the starches enough time to hydrate and yield an improved, springier texture.
2. Place orange zest and sugar in a bowl. Using your fingers, gently rub the zest into the sugar. This helps release citrus oils in the zest and brings out the most intense orange fragrance.
3. Add the sugar-zest to the batter, mixing until the sugar is fully dissolved.
4. Strain the mixture through a sieve into a saucepan, leaving behind the zest which can make the kuih bitter. Press the zest against the sieve to extract as much liquid as you can.
5. Cook over low heat, stirring continuously until it starts to thicken, about 65–70°C. At this point, it can easily get lumpy. Whisk vigorously to even out any lumps. The consistency should be thick like vanilla custard.
6. Take it off heat and gradually stir in orange juice until smooth.
7. Pour mixture into a 6” pan lightly greased with oil.
8. Steam over medium heat for 17–20 minutes or until the mixture sets. The top should be fairly firm to touch and turn semi-translucent. If condensation appears on the surface of the orange layer, use a paper towel to blot it dry.

Top Coconut Layer

Directions

1. Whisk together rice flour, mung bean starch, and salt. Stir in coconut milk and water until well combined. Strain mixture through a sieve into a saucepan.
2. Cook over low heat, stirring continuously until it thickens slightly, about 70–75°C. It should be thick enough to coat the back of a spoon, but still runny and pourable. (Caution: If the coconut mixture is too thick, it will result in an uneven, lumpy top.)
3. Pour mixture onto the orange layer and steam over medium heat for 12–15 minutes or until set.
4. Cool completely (at least 3 hours) before slicing.