Kue Talam Srikaya

Ini kue talam yang saya bilang cantik dan unik, karena sebenarnya kue talam ini memakai pewarna alami dari bunga Telang. Saya sampai nanya ke beberapa orang dimana keberadaan si bunga Telang ini, mama saya sampai bilang kalo dirumahnya di Medan banyak dihalaman, rasanya saya pengen terbang ke Medan hanya untuk menemukan bunga telang ini.

Walhasil saya baca di milis tentang bude Lisa yang berhasil dengan susah payah nemu si bunga telang ini, sakin pengennya saya bb in langsung bude Lisa, ingat banget itu jam 10 malam saya bb, untung bude Lisa sudah kelar dari kesibukannya, kata bude Lisa susah sekarang nemuinnya, zaman dulu si bunga/kembang Telang ini untuk ditetesi ke  anak bayi agar matanya bagus dan cerah. Saya juga sempat nanya apa rasanya mempengaruhi kue teersebut, kata bude itu hanya pewarna alami yang tidak merubah rasa kue, tradangggg kalo begitu bisa diganti dengan pewarna biru.

Besok resep langsung saya eksekusi, kebetulan resep ini saya nemu di blognya Kitchen Tigress , ini dia resep aslinya, setelah kue ini dibuat saya nemu bunga telang, tapi ngak banyak, nah ini dia si bunga /kembang yang susah dicari:

KUEH SALAT (COCONUT CUSTARD ON GLUTINOUS RICE CAKE)
Source: Modified from Cooking for the President
(Recipe for 16 pieces)



Rice layer
5 young pandan leaves, rinsed
250 g glutinous rice
wash and drain in a sieve
125 ml water
1/2 tsp salt
125 ml freshly squeezed coconut milk, undiluted
50 bunga telang (blue pea flowers)
pound finely and strain; discard pulp
Custard layer
5 eggs
stir thoroughly and sieve
100 g young pandan leaves
wash and cut ½ cm long; blend with coconut milk; strain to yield 150 ml; add flour, salt, sugar and water to coconut milk; discard pandan pulp
150 ml undiluted fresh coconut milk
2 tbsp plain flour
1/8 tsp salt
115 g sugar
90 ml water

To make rice layer, line bottom of 18 x 18 x 5 cm cake pan with parchment paper, leaving some overhang. Spread half of rice in pan evenly. Top with pandan leaves, then remaining rice. Add water and sprinkle with salt. Steam 10 minutes over rapidly boiling water. Drizzle with coconut milk. Mix thoroughly. Steam 20 minutes. Discard pandan leaves. Drizzle with bunga telang juice, unevenly. Steam 5 more minutes. Check that rice is cooked. If it isn't, drizzle with 1 tbsp water and steam a few minutes. Toss to mix the colours slightly. Press into an even, compact layer with a wet spatula or spoon. Cover and steam another 5 minutes.

Proceed to steam custard as detailed below. If custard isn't ready yet, reduce heat to lowest possible and continue steaming. Rice must be hot and moist when custard is added or the 2 layers won't stick together.

To make custard layer, cook coconut milk mixture over medium heat till gently simmering, stirring to dissolve the sugar. Remove from heat. Pour half slowly into eggs, stirring to mix eggs and coconut milk evenly. Next, add eggs to remaining coconut milk. Cook combined mixture over low heat, scraping bottom and sides of pot to prevent lumps, till slightly thickened.

When rice is cooked, pour custard onto rice. Reduce heat to lowest possible. Keep steaming water just below boiling point, with the steamer's cover slightly ajar if necessary. Steam till custard is just set in the middle, 35-45 minutes depending on steaming temperature and thickness of custard before steaming. Test by inserting skewer in the middle and wriggling slightly (the skewer, not you). If skewer comes out clean, kueh is done.

Final steps: Remove kueh to a wire rack. Allow to cool completely and set, 3 hours or so. Unmould by lifting parchment paper, onto a chopping board. Cut kueh with an oiled knife, scraping knife after each cut. Discard parchment paper.

Serve as dessert, snack or for tea. Rice should be firm, not mushy; custard should be soft, smooth and rich. Refrigerate leftovers for up to 2-3 days, then bring to room temperature. Steam over rapidly bubbling water to reheat, about 4 minutes if cut serving size. Don't steam longer than necessary or colours would fade. Cool to room temperature before eating.


Ini Resep yang sudah saya Modif

Kue Talam  Srikaya

Modif By. Rachmawaty Luthfie

Bahan

Lapisan  Atas

5 butir telur ayam aduk-aduk dengan whisk

100 gr daun pandan potong-potong

300 gr santan

4 sdm tepung terigu

½ sdt garam

115 gr gula pasir

Lapisan Bawah

400 gr beras ketan cuci bersih, rendam 1 jam

200 liter santan kental

200 liter air

3 daun pandan

½ sdt garam

50 ml air dicampur pewarna biru

Cara  Membuatnya:

Buat Lapisan Bawah dahulu:

-Panaskan klakat atau kukusan lapisan tutupnya dengan kain bila memakai kukusan

-Campur semua bahan jadi satu kecuali air yang 50 ml dan pewarna biru, letakkan beras ketan  di dalam pyrex atau Loyang  , masukkan kedalam dandang/ kukusan.  Beras ketan setelah hampir matang, tambahkan air yang 50 ml dan pewana birunya aduk –aduk tapi jangan rata untuk mengaduknya, sekali-sekali kukusan dibuka , aduk-aduk beras ketannya.

 Buat Lapisan Atas:

-Santan, air dan daun pandan diblender, saring . Kemudian dimasak sampai mendidih.

-Dinginkan dulu santan yang telah dimasak.

-Kocok telur dengan whisk , kemudian tambahkan santan tadi, masukkan gula pasir , tambahkan tepung terigu aduk-aduk, kemudian saring.

-Hangat-hangat padatkan beras ketan tadi  diloyang ukuran 20x20, kukus sebentar,  kemudian masukan  adonan lapisan atas , kukus hingga matang.