**Green bean/mung bean flour: It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can't find the mung bean starch.
Oh my god, it works!!! I have tried several recipes over the past few years and failed all the time. Your technique and recipes works like a charm.Thanks so much!!!
Thanks for sharing. Tried this recipe today, it’s yummy😋 The only problem is same as many ppl, the coconut part bit hard, will need to add more water next round.
Thank you for sharing your recipe but the aroma and texture is a bit not the same as the best Kuih Talam in Penang. Wonder have to add what in it. But I am very happy as so far this is the best recipe I came across. Thank you again
I think I will change the tapioca flour to 50 gm and increase the mung bean powder to 50 gm instead so that it will just like your favorite Kuih Talam in Penang.
Yes, I keep refrigerated, but it will harden when chilled, need to steam again before serving. I usually steam for about 2 minutes, then off the heat and let it sits in the steamer until completely soften.
You will need it with the correct amount, otherwise it will be soft and sticky not chewy. To reduce the amount, you will need to adjust the amount of liquid added.
You can find them easily in KL, search for Air Abu Soda (Sodium Silicate), lots of sundry shop have them. Such as www.lazada.com.my/products/sodium-silicate-air-abu-soda-i604018010-s1233084808.html
Thank you so much for sharing this recipe! My white layer turned out great! But my green layer did not firmed up nicely, it did not had the slight chewiness or “Q” that a good kuih talam had. The texture was more like the Cantonese raddish cake (萝卜糕). Do you know what I could had possibly done wrongly?
If the green bean powder is green or yellowish in colour, then it is different. The green bean flour here is actually the starch of green bean, "green bean starch" is more accurate, it is white in colour. Green bean powder is ground whole green bean.
Thank you for the recipes ! I just made it today, I would like know if I did something wrong as I touch the top white layer, it is still sticky mushy touch.
Are you using the correct ingredients? You may refer details in recipe, see which part has gone wrong: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
MyKitchen101en so sorry, i tried this recipes yesterday and it turned out it was sticky because I didn’t let it cool down completely. When it was cool down completely, i could cut it! It tastes exactly the one I eaten in Malaysia! Thank you for the recipes!
You need to cook the mixture until it is thickened before steaming, otherwise the starch will sink to the bottom of the mixture when sitting in the steamer as it won't be cooked thoroughly immediately.
@@MyKitchen101en I did omit mungbean flour because i don't have it. Will it affect the batter so much? I read somewhere else it can be substituted with tapioca flour anyway🤣
Hi... I made this yesterday... The taste is supperb.. very nice... But I don't know why it don't set.. :( it's very soft that I could not cut it... I have eat it with spoon... Which step did I do wrong ?
Not sure which part you had gone wrong. Need to wait until it is completely cooled before cutting. The texture is soft chewy but shouldn't be sticky. When cutting, start with sawing motion to break the white layer, then push the knife down.
Yes, to give the soft chewy texture as well as fragrance. Without alkaline water, you will need to reduce the amount of water added, haven't tried replacing with other.
I m using mung bean flour n everything exactly as per the recipe. But still my white layer looks yellowish. Plus the white layer is a bit too soft like cream. May I know wat possible has gone wrong? Thank u so much
Green bean/mung bean flour: It is actually the starch of mung bean, it is white in colour, but usually labelled as flour. It is not green bean powder ground from whole green bean (which is yellowish in colour). You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch. For thick coconut milk, if you buy from wet market, you may strain it through a piece of cloth to remove the brownish particles
You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch. Haven't tried with corn starch.
Hi, I tried this recipe for my first attempt to make kuih. The green layer tuned out very well, but not the white. The white part is dry and it is detached from the green, can you tell me where I have gone wrong? Many thanks!
Create an uneven surface on green layer will help both layers sticking together. If your white layer is hard, you may try adding a little bit more water, I used freshly extracted coconut milk, boxed coconut milk with additives may yield slightly different result. When set aside to cool, don't blow the kuih with fan, it will make the top layer hard.
MyKitchen101en tried making again, added 10gm of water but still hard n dry, maybe should add more water ? I used fresh coconut milk. It’s getting better 🙌🏻
Green bean/mung bean flour is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can't find the mung bean starch.
If left overnight, I usually keep refrigerated. I will steam again for 1-2 minutes, then off the heat and let the kuih sit in the steamer for another 10 minutes until it is heated through again, then let it cools again to room temperature before serving. Do you leave it at room temperature overnight? Is the texture correct when freshly made?
What coconut milk do you use? I usually use fresh coconut milk without additives. Boxed coconut milk and some fresh pre-pack coconut milk sold in market will have additives, it might affect the texture. You may send via our FB: facebook.com/mykitchen101en
Do you mean the surface of white layer? The top skin will be slightly hard when cooled, don't blow with fan when cooling, or you may try applying a layer of oil on the surface when it is cooked, see if it helps.
Thanks for the recipe. I tired it today following your recipe and video fully. It tastes good but the green part is rather gooey and so is not easy to slice. Is there any reason for this or is there something I may have probably done wrong?
Are you using the correct green bean flour/mung bean flour? It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch.
@@MyKitchen101en thanks for your reply. Yes used the correct flour. I made it a second time and steamed it a bit longer n it was better but still somehow cutting it wasn't easy. Great recipe though! Was delicious. How long can i actually steam it for. Will over steaming effect the texture? How long max would u recommend steaming the white part? Also I increased the alkaline water a bit. Will this help?
Steaming longer should be fine. When cooled, cut into pieces using oil coated knife. Saw with knife first to break the top layer, then push the knife straight down towards to green layer. Clean the knife with oil coated kitchen towel after several cuts.
Greetings from a Singaporean in HK ! Love your videos, so informative and nice music. What is the chinese name for hoon kueh flour ? People over here won’t know what hoon kueh is....
There is no Chinese name for Hoen Kwee flour, I think it is more common in South East Asia, not sure if available at HK. You may use mung bean starch/green bean starch 绿豆淀粉。
You may try adapting from talam pandan: replace fine sugar with 200 g dark brown sugar, omit the salt, add extra 1/4 tsp of alkaline water (i.e. use 1.25 tsp of alkaline water).
The green bean flour/mung bean flour is actually the starch of mung bean (but usually labelled as flour), it is not green bean powder ground from whole green bean, it can be bought from bakery supplies shop. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can't find the mung bean starch.
Also known as lye water, it is same as the one use to make Chinese Alkaline Dumpling, usually available at Chinese grocery shops and bakery supplies shop. It gives chewy texture and flavour.
**Green bean/mung bean flour: It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can't find the mung bean starch.
MyKitchen101en Thank you
Ku
e keju
Hoen kwee flour - same measurement as the Mung bean flour?
Yes, buy the one without colouring, i.e. the white one.
If i substitute the green bean flour to tapioca flour, does its works?
I tried today! It taste good. Thank you so much for the recipe. I replaced the mung bean flour to hoen kwe 😍
Oh my god, it works!!! I have tried several recipes over the past few years and failed all the time. Your technique and recipes works like a charm.Thanks so much!!!
Thanks for your support.
Thanks for sharing. Tried this recipe today, it’s yummy😋
The only problem is same as many ppl, the coconut part bit hard, will need to add more water next round.
谢谢老师! 💗🙏
刚刚试做了，很好吃!
错误中学习了!
希望下次，会有进步!
Thank you for sharing your recipe but the aroma and texture is a bit not the same as the best Kuih Talam in Penang. Wonder have to add what in it. But I am very happy as so far this is the best recipe I came across. Thank you again
I think I will change the tapioca flour to 50 gm and increase the mung bean powder to 50 gm instead so that it will just like your favorite Kuih Talam in Penang.
Terima kasih ya bunda atas resepinya 👍❤️
Thank you for your recipe l first time made follow your recipe and method, it come out sucess and beautifull.
If l want to keep for tomorro do l have to keep in the frige?
Yes, I keep refrigerated, but it will harden when chilled, need to steam again before serving. I usually steam for about 2 minutes, then off the heat and let it sits in the steamer until completely soften.
我很喜欢这款糕点可是就是做不出我要的软度。看你做的感觉很软可是我照着你的食谱和方式做都没你做的那麽软。所以我想请教以下的问题：
1）煮面糊的浓稠度会影响成品的软硬度吗（会不会浓点就硬点）
2）蒸的时间（太久或不够久）会不会也会影响软硬度
3）你的糕放进冰箱后会变硬吗
谢谢。
应该不会啊。碱水的分量就会影响硬度, 不能多过食谱的分量。上层白色层你可以试试减少椰浆的分量用水代替看看。冷藏后都会变硬, 吃前重新蒸软。
This is one my favorite desserts! Definitely trying this recipe out. Thanks for sharing!
Very yummy, thanks for your recipes 😋😋
Is it very sweet?
Not very sweet, ok for me.
hi...teacher..if i don't want to put alkaline water can or not or maybe put half amount ...thanks
You will need it with the correct amount, otherwise it will be soft and sticky not chewy. To reduce the amount, you will need to adjust the amount of liquid added.
@@MyKitchen101en thanks
Do u hv any tips making kuih talam to share with us.
Details and recipe at: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Your demo was well done….will definitely try it! Bought GREEN BEAN AMYLUM from my grocery store. Is it the same as Green Bean/ Mung Bean flour?
Should be correct.
My favorite,, those macik selling not like this color. this one look so delicious . !
Hi, may i suggest that you make this dessert that is white and square piece, it is slightly sweet and dense, Chinese word is like “white board”. Ty
Not sure what is that, do you have photo?
@@MyKitchen101en i wonder if it is ker wah during moon fest.
Hi Mykitchen.. i cant find lye water.. few bakery shop that i went, they dont know about it.. does it have some other name..
I in kuala lumpur
You can find them easily in KL, search for Air Abu Soda (Sodium Silicate), lots of sundry shop have them. Such as www.lazada.com.my/products/sodium-silicate-air-abu-soda-i604018010-s1233084808.html
Oo Thank you.. i know air abu soda, i didn't know they are the same..
Hi do u know how to make a hoon kueh it looks like agar agar but is more chewy which when olden days sell?
I haven't really tasted it yet but have seen a similar recipe in a cookbook, which is made from mung bean starch, will give it a try later.
@@MyKitchen101en thank you
Hi
May i know why my kuih the white coconut layer cracked badly?
Don't blow with fan when set aside to cool.
Can I omit the alkaline/lye water or is there any substitute? I can't find it in my country
You need lye water for this recipe for the flavour and soft chewy texture, without it the green layer will be very soft and sticky.
@@MyKitchen101en Thanks so much for your advice. I'll try to look for it online to look for this product
Hi, can you please share what size pan you used for this recipe?
It is 8-inch (20-cm) square baking pan. Details and recipe available at: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Thank you so much for sharing this recipe! My white layer turned out great! But my green layer did not firmed up nicely, it did not had the slight chewiness or “Q” that a good kuih talam had. The texture was more like the Cantonese raddish cake (萝卜糕). Do you know what I could had possibly done wrongly?
Do you add alkaline water/lye water (kansui)?
MyKitchen101en Thank you for replying! Yes I did, maybe I’ll double up the amount of kan sui and see how it goes, thanks once again!
Any other usage for kansui?
For making Chinese Alkaline dumpling (kee chang): mykitchen101en.com/kee-chang-alkaline-dumpling-with-coconut-palm-sugar-syrup/
Can hoen kwe flour replace by corn starch?
Not sure, haven't tried with that yet, you may try.
Can i substitute lye water or omit it since i don't have it?
You need lye water for the texture and fragrance, without it the texture will be soft and sticky.
Made kuih talam today. Wonder why my santan ie top later has cracks?
Do blow with fan when cooling, it will cause the surface to crack.
CANTI' NYA KUE INI😄
Hi, is thick coconut milk same as coconut cream? Is Kara brand coconut cream suitable?
I haven't tried Kara coconut cream yet, you can use boxed coconut milk, but fresh coconut milk yields the best result.
Can i skip the alkaline water ? What the purpose of this water
You need it for the fragrance and soft chewy texture.
Alkaline water in this recipe is a.k.a. lye water (not drinking alkaline water), it is also used to make Chinese alkaline dumpling (kee chang).
@@MyKitchen101en noted thank you. Will for try this coming holiday.
@@MyKitchen101en managed to bought will try this weekend. Thx a lot
myy my favorite kuih !!
What is alkaline water? Never' seen any shop selling it before
It is also known as lye water, which is used to make Chinese Kee Chang.
Hi, is green bean powder same as green bean flour?
If the green bean powder is green or yellowish in colour, then it is different. The green bean flour here is actually the starch of green bean, "green bean starch" is more accurate, it is white in colour. Green bean powder is ground whole green bean.
@@MyKitchen101en thank you very much for the info
Terimakasih resep nya kakak
Thank you for the recipes ! I just made it today, I would like know if I did something wrong as I touch the top white layer, it is still sticky mushy touch.
Are you using the correct ingredients? You may refer details in recipe, see which part has gone wrong: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
MyKitchen101en so sorry, i tried this recipes yesterday and it turned out it was sticky because I didn’t let it cool down completely. When it was cool down completely, i could cut it! It tastes exactly the one I eaten in Malaysia! Thank you for the recipes!
Sedaplah kuih ni...
If dont have alkaline water
What can exchange it
What ingredient can Replace alkaline water
I haven't tried with other.
I tried the recipe yesterday and use hong kwee flour. It taste good but the green part is sticky. Is it due to I reduce the sugar of 20%?
Should be, the amount of sugar added will affect the texture too.
May I know what is the purpose of Step 5?
Why can't put all mixed green layer into pan and let it cook?
You need to cook the mixture until it is thickened before steaming, otherwise the starch will sink to the bottom of the mixture when sitting in the steamer as it won't be cooked thoroughly immediately.
My batter would not thickened....may I know what are the possible reasons for that?
Are you using the correct ingredients? Details and recipe at: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
@@MyKitchen101en I did omit mungbean flour because i don't have it. Will it affect the batter so much? I read somewhere else it can be substituted with tapioca flour anyway🤣
The result will surely be different when you omit one of the ingredient. You may replace with Hoen Kwee flour.
May i know how long does it take for the batter to thicken?
I didn't take down the time but it won't take very long.
Can i bake this? If yes how long and how many degress? Thank you
Haven't tried baking this kuih.
Thanks for this video, could you advise what Kueh uses hoen kwe flor, cos I still have some balance of it. Tks
mykitchen101en.com/pandan-layer-cake/
Just replace mung bean flour with hoen kwee flour.
mykitchen101en.com/pandan-coconut-milk-water-chestnut-pudding-thai-tako/
Thank you very much.
Hi, can I skip green bean/ mung bean flour or Hoen Kwee flour?
You might not get the correct texture without adding it.
@@MyKitchen101en 8th on o U8 V8 V8
Hi... I made this yesterday... The taste is supperb.. very nice... But I don't know why it don't set.. :( it's very soft that I could not cut it... I have eat it with spoon... Which step did I do wrong ?
Do you use the correct ingredients or change any ingredients? Do you add alkaline water (lye water/kansui)?
Hi.. yes I followed the ingredients listed.. never skip and change any ingredients... Will it be I over steam it?
Steaming for longer should be fine. Do you cook until thickened before steaming?
I did.. I cooked it until very thick
Not sure which part you had gone wrong. Need to wait until it is completely cooled before cutting. The texture is soft chewy but shouldn't be sticky. When cutting, start with sawing motion to break the white layer, then push the knife down.
What can I use to substitute alkaline water?
Haven't tried with other. Alkaline water or lye water is "kansui", which is used to make alkaline dumpling.
Is alkaline water compulsory? What can I substitute it with?
Yes, to give the soft chewy texture as well as fragrance. Without alkaline water, you will need to reduce the amount of water added, haven't tried replacing with other.
I m using mung bean flour n everything exactly as per the recipe. But still my white layer looks yellowish. Plus the white layer is a bit too soft like cream. May I know wat possible has gone wrong? Thank u so much
Green bean/mung bean flour: It is actually the starch of mung bean, it is white in colour, but usually labelled as flour. It is not green bean powder ground from whole green bean (which is yellowish in colour). You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch. For thick coconut milk, if you buy from wet market, you may strain it through a piece of cloth to remove the brownish particles
我今天试做了，但青色的很软，没味道; 白色就椰味道蛮重，比较硬。。。是什么原因?
有更改材料吗? 详细做法和食谱请参考: wp.me/p7BssL-1nK
建议用新鲜椰浆来制作, 盒装椰浆会有一种味道。
@@MyKitchen101en 跟着食谱，用新鲜椰浆。。。是否煮太久？
青色层的碱水有放吗? 如果觉得白色比较硬可以试试多加1-2汤匙水看看。
MyKitchen101en 有啊……青色软是什么原因？
你说的软是绵绵烂烂, 还是软中带Q? 青色层的口感就是软中带Q的, 和白色层不一样。
I can get the green bean flour, can replace with corn flour? Ur comment will be appreciate! :)
You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch. Haven't tried with corn starch.
Hi, I tried this recipe for my first attempt to make kuih. The green layer tuned out very well, but not the white. The white part is dry and it is detached from the green, can you tell me where I have gone wrong? Many thanks!
Create an uneven surface on green layer will help both layers sticking together. If your white layer is hard, you may try adding a little bit more water, I used freshly extracted coconut milk, boxed coconut milk with additives may yield slightly different result. When set aside to cool, don't blow the kuih with fan, it will make the top layer hard.
MyKitchen101en thank you so much for getting back to me, I will try again
MyKitchen101en tried making again, added 10gm of water but still hard n dry, maybe should add more water ? I used fresh coconut milk. It’s getting better 🙌🏻
If it does improve by adding more water, then you may add a bit more.
MyKitchen101en thanks for getting back to me, will try again
Is green bean flour same as green bean powder?
Green bean flour is actually the starch of green bean (or mung bean), it is not green bean powder which is ground from whole green bean.
MyKitchen101en
Ok noted, thanks for your reply.
Green bean flour which means "tepung kacang hijau" right?
Should be, it is same as the one used for making tako-tako, or you may use Hoen Kwe flour.
Green bean/mung bean flour is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can't find the mung bean starch.
I made this yesterday n today the white layer turned hard...any idea why is that...green layer still good.
If left overnight, I usually keep refrigerated. I will steam again for 1-2 minutes, then off the heat and let the kuih sit in the steamer for another 10 minutes until it is heated through again, then let it cools again to room temperature before serving. Do you leave it at room temperature overnight? Is the texture correct when freshly made?
the white is a bit harder than the green when it's freshly cook but the next day it become hard...
@@MyKitchen101en I have pic to show u but can't attach here
What coconut milk do you use? I usually use fresh coconut milk without additives. Boxed coconut milk and some fresh pre-pack coconut milk sold in market will have additives, it might affect the texture.
You may send via our FB: facebook.com/mykitchen101en
@@MyKitchen101en in Australia we can't get fresh coconut..I have no choice but to use either tin or box type. However I heard that kara is good.
It works! But why my white layer top is hard?
Do you mean the surface of white layer? The top skin will be slightly hard when cooled, don't blow with fan when cooling, or you may try applying a layer of oil on the surface when it is cooked, see if it helps.
tq so much for this yummy recipe. May i know how much ingredients should i increase for 10" tray?
I haven't tried with 10" but by calculation it is about 1.5 times, you may try.
Awesome video💖
Tray how many inches
8-inch (20-cm) square baking pan, detail recipe at mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Thanks for the recipe. I tired it today following your recipe and video fully. It tastes good but the green part is rather gooey and so is not easy to slice. Is there any reason for this or is there something I may have probably done wrong?
Do you add the 1 tsp lye water (air abu soda)?
@@MyKitchen101en yes I did
Are you using the correct green bean flour/mung bean flour? It is actually the starch of mung bean, but usually labelled as flour. It is not green bean powder ground from whole green bean. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can’t find the mung bean starch.
@@MyKitchen101en thanks for your reply. Yes used the correct flour. I made it a second time and steamed it a bit longer n it was better but still somehow cutting it wasn't easy. Great recipe though! Was delicious. How long can i actually steam it for. Will over steaming effect the texture? How long max would u recommend steaming the white part? Also I increased the alkaline water a bit. Will this help?
Steaming longer should be fine. When cooled, cut into pieces using oil coated knife. Saw with knife first to break the top layer, then push the knife straight down towards to green layer. Clean the knife with oil coated kitchen towel after several cuts.
Hi, thank you for the recipe. My white layer was not sticking to the green layer and comes off easily. Any idea why? Thanks.
Please refer to recipe page; steps 5 mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Hi can I skip Lye?
You need lye water for texture and flavour.
another subs for mung bean starch pls, both are not avail in the phils.
You may use "Hoen Kwee Flour", haven't tried other yet.
How do i get alkaline water?..
I bought it from bakery supplies shop, it is same alkaline water used for making Chinese alkaline dumpling "kee chang".
Greetings from a Singaporean in HK ! Love your videos, so informative and nice music. What is the chinese name for hoon kueh flour ? People over here won’t know what hoon kueh is....
There is no Chinese name for Hoen Kwee flour, I think it is more common in South East Asia, not sure if available at HK. You may use mung bean starch/green bean starch 绿豆淀粉。
Izin coba resep kak, saya pemula.
Moga berjaya.
yummy...Nak trylah
Hi. Mykitchen101 can you give recipe for talam gula merah/gula melaka thank you
Talam gula merah recipe not available yet currently.
You may try adapting from talam pandan: replace fine sugar with 200 g dark brown sugar, omit the salt, add extra 1/4 tsp of alkaline water (i.e. use 1.25 tsp of alkaline water).
I will give a try Mykitchen101 thank you for replying
My favourite kuih but your recipe didn't work out. Mung bean color on top is not white
The green bean flour/mung bean flour is actually the starch of mung bean (but usually labelled as flour), it is not green bean powder ground from whole green bean, it can be bought from bakery supplies shop. You may replace it with Hoen kwee flour which is usually available at supermarket (choose the white colour) if you can't find the mung bean starch.
Can I keep this in fridge over night and the texture still taste good the next day ? Or any suggestion to keep it over night ?
I usually keep refrigerated, steam again for a while until soften and let it cools down before serving.
Tq for thie resepie
resepnya dong aku mau coba
Nace 👍👍👍👍👍👍
pake tepung apa ya
Please refer recipe at: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Apa itu air alkaline ya sy tidak faham
Ada sesiapa yg taukah
Also known as lye water, it is same as the one use to make Chinese Alkaline Dumpling, usually available at Chinese grocery shops and bakery supplies shop. It gives chewy texture and flavour.
Air Abu Soda.
Padahal dia mengerti bahasa melayu , mngpa tak d bls dngn bha sa melayu juga ?😏😏
Canon intstrumental playing.
👍👍👍👍👍👍
❤️❤️❤️😋😋😋
Oo
Is a good;)
Saya juga tau judul aja resep nya terlalu halus gk bs di bc😉
Dapatkan resipi di: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Gòod job
I can't read the wording it's too small
Please refer recipe at: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
u ,screen short and u can vooomm .like I do
we call that here in our place sapin-sapin (y)
Judulnya saja sy yang tahu...
Pls give me one pcs 😋
Kaga ngerti ngomongnya, pengen nyoba cuman ga tau ukuran nya seberape
Recipe at: mykitchen101en.com/kuih-talam-pandan-pandan-tray-cake/
Sambel goreng
Without that music will be better...inappropriate!
MARLiA
L4
.
Pake ber inggris inggrisan g ngerti gw
Saya jg gak ngrti .. tp terpesona lihat hsil nya .. dan cari d gogle translate ..😊
Terima kasih ya bunda atas resepinya 👍❤️
If I don’t have mung bean flour and hoen kwee flour what substitute
You may try using rice flour, see if the texture is ok.
Sambel goreng