Talam Cha Cha

DOWN LAYER * For Baking 10x10x2 @ 3

Ingredients:

• 50g sekoteng (boiled & stuffed)
•   I use 50g cha cha, boil it soft and stuff it
• 150g rice flour *
• 250ml of thick coconut milk *
• 450ml of water *
• 1bsp Hoen Kwee Flour (white) *
• 150g castor sugar *
• 1tsp salt *

HOW TO

• Put all the ingredients marked (*) filter & cook until the wap rises - cover the fire
• Enter sekoteng / cha cha (which has been boiled earlier) and mess up evenly
• Pour into baking pan & steam for 25 minutes
• UPPER LAYER
• 150g of wheat flour
• 300g refined sugar
• 5/3/2 egg seeds (I use 3 eggs)
• 250ml of concentrated coconut milk
• 500ml of water
• 1/2 tsp of salt
• 1½ tsp rose flavoring
• pink coloring

HOW TO

• Put all ingredients, filter into pots & cook until you go up wap
• Pour over the bottom layer
• Steamed for 30 minutes
• Once ready, lift and let it cool completely, then cut it using a plastic knife so that it looks pretty.

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