Talam Sugee

 I made this last week-end but have been too busy this week to blogging.... sorry friends if you feel that I've been quiet & not returning your visits. Very nice kuih and we finished them all despite my children do not typically fancy the sweet Malay kuih but they like this one....!

I did not use a lot of yellow coloring and hence the kuih looks a bit pale in the above photo.

By: Roz@HomeKreation
Source: Bdaria (Translated into English by HomeKreation & recipe below is half from the original measurements)
Makes 8" round
BOTTOM LAYER:
90g Sugee*
225ml Water * (* Mixed & soaked for 30 min) 
110g Sugar
1 Egg
100ml Coconut Milk
125ml Water
Yellow coloring

TOP LAYER:
150g Palm Sugar*
25g Sugar*
250ml Water* (* Boil until sugar is dissolved & cool) 
75g Flour
1 1/2 Egg
125ml Coconut Milk
1/4tsp Salt

METHOD:
1. Mix all bottom layer ingredients & strain into a pot.
Cook above medium fire & stir until slightly thicken.
Steam in a greased tin for 25 min.

2. Mix all the top layer ingredients & strain into a pot.
Cook above medium fire & stir for a while (not too thick or too thin).
Pour on top of the first layer & steam 30 min.

3. Cool the kuih before slicing.